Ingredient

Rice vinegar Recipes

28 recipes with rice vinegar for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

28 recipes

Sichuan Spicy Chicken with chicken, peanuts and chili — China recipe

🇨🇳ChinaMedium

Meat Dishes

Sichuan Spicy Chicken

A classic of Chinese cuisine with bold flavor and the signature numbing heat of Sichuan pepper — the mala effect. Velveted chicken stir-fried until crispy, finished in a spicy sauce with dried chili, garlic, and roasted peanuts. Serve immediately with jasmine rice.

35 min320 kcal2 serves

🌶️Spicy💪High protein

Sweet and Sour Pork with pork, pineapple and bell pepper — China recipe

🇨🇳ChinaAdvanced

Meat Dishes

Sweet and Sour Pork

A Cantonese classic — crispy cornstarch-coated pork pieces stir-fried with bell pepper, onion, carrot, and optional pineapple in a glossy tangy-sweet sauce of vinegar, ketchup, sugar, and soy sauce. The secret is high heat, small batches, and not overcrowding the wok.

65 min480 kcal4 serves

🌶️Spicy💪High protein

Egg Roll in a Bowl with pork, cabbage and garlic — USA recipe

🇺🇸USAMedium

Meat Dishes

Egg Roll in a Bowl

Ground pork with garlic, ginger and shredded cabbage in a soy-sesame sauce — all the filling of a Chinese egg roll, none of the wrapper, done in 20 minutes in one skillet. Low-carb, high protein, better than takeout.

20 min350 kcal4 serves

⚡Quick💪High protein🌶️Spicy

Shrimp Rice Bowls with shrimp, rice and garlic — USA recipe

🇺🇸USAMedium

Fish and Seafood Dishes

Shrimp Rice Bowls

Garlic butter shrimp glazed with soy sauce over jasmine rice with edamame, avocado and a drizzle of sesame-honey dressing. Shrimp cooks in 3 minutes. If the rice is already done, this is a 10-minute meal. Around 30g of protein per bowl.

20 min420 kcal4 serves

⚡Quick💪High protein

Chicken Stir-Fry with Vegetables with chicken, soy sauce and garlic — China recipe

🇨🇳ChinaAdvanced

Meat Dishes

Chicken Stir-Fry with Vegetables

Chicken thighs and whatever vegetables you have, cooked over maximum heat in a soy-sesame-ginger sauce. The fastest way to clear the fridge without the result tasting like leftovers. Done in 20 minutes if the prep is ready.

25 min350 kcal4 serves

💪High protein⚡Quick🌶️Spicy

Tempeh Stir-Fry with tempeh, soy sauce and sesame oil — Indonesia recipe

🇮🇩IndonesiaAdvanced

Vegetable and Mushroom Dishes

Tempeh Stir-Fry

Crispy-edged tempeh cubes and stir-fried vegetables in a savory-sweet soy, ginger, and garlic sauce. Tempeh is one of the few plant proteins that genuinely crisps when fried — the dense, fermented structure browns at the edges while staying chewy in the center, which is exactly what a stir-fry needs. The sauce caramelizes against the hot pan in the last minute of cooking, coating everything in a glossy layer. Serve over jasmine rice or soba noodles with sesame seeds and spring onion.

30 min420 kcal3 serves

🌿Vegetarian🌱Vegan⚡Quick

Bún Chả with ground pork, pork belly and fish sauce — Vietnam recipe

🇻🇳VietnamAdvanced

Meat Dishes

Bún Chả

Hanoi's most iconic street-food dish: smoky grilled pork patties (chả băm) and caramelized pork belly slices (chả miếng) submerged in a warm, sweet-sour dipping broth, served alongside cool rice vermicelli, pickled carrot and daikon, and a heap of fresh Vietnamese herbs. The components arrive separately and each diner builds their own bite — a tangle of noodles and herbs dipped into the broth with a piece of pork and pickle, all in one mouthful. Gained international fame when Barack Obama and Anthony Bourdain ate it at a Hanoi street stall in 2016. The version that gained that fame is a Hanoi recipe, distinct from the southern bún thịt nướng: no lemongrass in the pork, the sauce served warm not cold, patties alongside sliced belly.

60 min480 kcal4 serves

💪High protein

Cơm Tấm (Vietnamese Broken Rice) with broken rice, pork chops and fish sauce — Vietnam recipe

🇻🇳VietnamAdvanced

Meat Dishes

Cơm Tấm (Vietnamese Broken Rice)

Cơm tấm (com tam, Vietnamese broken rice) is a southern Vietnamese plate built on broken rice — gạo tấm, the grains that fracture during milling and were once discarded — and it is most closely associated with Saigon. The usual order is a lemongrass-marinated grilled pork chop (sườn nướng) with a fried egg, cucumber and tomato, pickled carrot and daikon (đồ chua), scallion oil, and a bowl of nước chấm to spoon over everything as you eat. The small grains soak up sauce better than whole rice. Plan on about an hour of work, plus 2 hours for the marinade.

60 min560 kcal4 serves

🌾Gluten-free💪High protein

Gỏi Cuốn (Vietnamese Fresh Spring Rolls) with pork belly, shrimp and rice vermicelli — Vietnam recipe

🇻🇳VietnamAdvanced

Appetizers and Sandwiches

Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

Translucent rice paper rolled around poached pork belly, boiled shrimp split lengthwise, rice vermicelli, soft lettuce, fresh mint and Thai basil, with garlic chives trailing from one end. The shrimp is placed at the top before rolling so it shows through the paper like a window — pink, curved, vivid. Everything inside is cooked, cooled, and assembled cold. The roll is eaten with a rich peanut-hoisin dipping sauce. Gỏi cuốn translates literally as 'salad rolls' (gỏi = salad, cuốn = to roll), not spring rolls — the name reflects the herb-forward lightness of the filling rather than the season. They are served fresh, at room temperature, within minutes of rolling; the rice paper hardens and the roll becomes difficult to eat if it sits more than 20 to 30 minutes.

50 min220 kcal4 serves

🌶️Spicy

Smashed Gyoza with ground pork, gyoza wrappers and napa or green cabbage — Japan recipe

🇯🇵JapanAdvanced

Appetizers and Sandwiches

Smashed Gyoza

A viral riff on pan-fried gyoza that skips the folding entirely. A ball of seasoned pork filling drops into a hot oiled pan, a gyoza wrapper is pressed over the top, and the whole thing is smashed flat with the bottom of a glass. Result: maximum pan contact, a shatteringly crisp wrapper, and a golden-crusted pork patty — all in one piece. No pleating, no steaming step, no technique barrier. Eat open-faced with soy-vinegar dipping sauce, or fold like a taco.

30 min310 kcal4 serves

⚡Quick🌶️Spicy

Bibimbap (Korean Mixed Rice Bowl) with short grain white rice, beef and gochujang — Korea recipe

🇰🇷KoreaAdvanced

Meat Dishes

Bibimbap (Korean Mixed Rice Bowl)

Korea's most celebrated rice dish: a bowl of short-grain rice topped with individually seasoned and cooked vegetables (namul), thinly sliced marinated beef, a sunny-side-up egg, and gochujang sauce — then mixed together at the table before eating. The name says it exactly: bibim means 'mixing', bap means 'cooked rice'. Each vegetable component is prepared separately to preserve its own color, texture, and flavor. The dolsot version (stone bowl bibimbap) adds one more element: the rice touching the bowl's searing hot walls forms nurungji — a golden crispy crust at the bottom, considered the best bite in the dish. Considered the national dish of Jeonju, the city in South Korea's Jeolla province regarded as bibimbap's birthplace.

60 min570 kcal4 serves

🌶️Spicy💪High protein

Bibim Guksu (Korean Spicy Cold Noodles) with somyeon or thin wheat noodles, gochujang and kimchi — Korea recipe

🇰🇷KoreaMedium

Cereal and Pasta Dishes

Bibim Guksu (Korean Spicy Cold Noodles)

Bibim guksu is the Korean summer dish that takes fifteen minutes and requires almost no cooking. Thin wheat noodles, shocked in ice water until they bounce back against your teeth, coated in a gochujang sauce that is simultaneously hot, sour, sweet, and faintly fermented. Topped with kimchi, cucumber, and a soft-boiled egg. The word bibim means mixed — everything goes in the bowl and you toss it with your hands.

15 min380 kcal2 serves

🌶️Spicy⚡Quick💪High protein

Ingredients

Goes well with

Other ingredients that appear most often alongside rice vinegar across the archive. Pick one to drill deeper.

garlic soy sauce sesame oil chicken ginger cucumber pork fish sauce chili beef vinegar shrimp