My most simple Vietnamese recipe is for chicken congee (rice porridge).
Take one or two cooked pieces of chicken breast and shred in the bottom of a crock pot. Add six cups of chicken broth and two cups of uncooked rice. Add salt, pepper, and diced green onions to taste. You can add sliced bamboo shoots if you like. Turn crock pot on low in the morning. It's ready that evening for supper. Just stir and serve.
One treat we had growing up was to roast calamari jerky over an open fire. Once it's toasted, just eat it plain. Another simple treat was toasting rice paper over an open fire. Take a sheet of rice paper and put it over a fire until it puffs up, being careful not to set it on fire.
A big hit in my family is grilled, garlic shrimp kabobs. Skewer shelled tiger prawns on a bamboo skewer. Brush with olive oil and season with garlic powder, salt, and pepper. Grill until pink. Serve shrimp skewer with a bowl of rice and soy sauce. You can use any kind of meat with this dish (chicken, pork, beef, etc). If you like it spicy, you can add a few drops of sarrachi chili sauce to the olive oil.
My personal favorite is shrimp spring rolls. Cook vermicelli rice noodles until al dente. Dip a sheet of rice paper in water. Place on a plate and wait a few seconds for it to soften. Place a leaf of crisp lettuce on the rice paper, making sure the lettuce is smaller than the rice paper. Place a little bit of noodles in a cigar shaped roll in the center. Add peeled, sliced, and Juliened cucumber, fresh torn cilantro leaves, and fresh torn mint leaves. Fold in the sides of the rice paper and roll. The moist rice paper will stick to itself to seal the roll. Slice into one inch sections. Serve with soy sauce, fish sauce, peanut sauce, or chili sauce. Like with most other Vietnamese recipes, you can use any kind of meat you like. It just needs to be shredded meat. If you use beef or pork, it is customary to sprinkle it lightly with crushed, roasted peanuts to balance the flavor. It makes a great, cool lunch for hot days.
I could write all day about Vietnamese food, but I'll try to stop here. Don't even get me started about the huge variety and subtle variations of Vietnamese sandwiches.