Vietnamese

Can be prepared in 45 minutes or less. Editors note: This recipe was written in 1991, before Southeast Asian ingredients were widely available. For a more authentic take on the dish, substitute rice noodles for the capellini or thin spaghetti. (To cook: Soak the rice noodles in a large bowl of cold water for 15 minutes, then drain the noodles, and boil in salted water until tender, 1 to 2 minutes. Drain the noodles, rinse under cold water, and drain again.) You can also replace the dried hot red pepper flakes with an equal amount of sambal oelek, and use 1 1/2 tablespoons (or more to taste) fish sauce in place of the soy sauce and anchovy paste. Also: Feel free to use flank or skirt steak in place of the shell steak, adjusting the cooking time as necessary.

Although several varieties of basil are used in Southeast Asia, the most common-called rau que in Vietnam and bai gaprow in Thailand-is generally referred to as Thai basil in Asian markets on this side of the Pacific. The leaves are slightly darker and narrower than the more familiar Italian basil and have purple stems and flowers. Rau que has a distinctively pungent anise flavor, but Italian basil is a perfectly acceptable substitute.

Ga Ngu Vi Huong The best five-spice chicken I have had in Vietnam was made by a street food vendor in the port town of Hoi An in the central region. The vendor used a spice mix of freshly toasted star anise and turmeric. When she grilled the chicken, the whole neighborhood was perfumed with the most enticing fragrance. This is my version of that dish.

(Rouleaux de Poulet aux Kumquats, Sauce épicé) These spring rolls can also be made with duck instead of chicken.

Sweet, salty, and spicy, nuoc cham is the indispensable sauce of Vietnam's cuisine. It's a favorite dipping sauce for spring rolls and for fresh rice-paper rolls such as these.

"I'm hoping to get the recipe for a terrific appetizer I tried at Hamiltons' at First & Main in Charlottesville, Virginia," says Sue Carter of Murieta, California. "The seafood fritters came with lettuce leaves (to wrap around the fritters) and a spicy sauce."

Some cooks may prefer to substitute more readily available angel's-hair pasta for the rice noodles called for in this recipe.

A hearty stew-like soup inspired by Vietnamese pho. The hot and sour elements are great paired with Asian beer. Start preparing this soup one day before serving.

This recipe can be made vegetarian by substituting either soy sauce or Bragg Liquid Aminos for the Nuoc Nam, a Vietnamese fish sauce made from anchovies which is used as a salty seasoning. The flavor will not be quite the same, but it will be equally satisfying.

A Vietnamese-style salad that makes a refreshing accompaniment to any kind of barbecued meat.

This main-course soup is called pho in Vietnam, where it is eaten at any time of day.

Nuoc Tuong Pha This vegetarian dipping sauce can be made with any soy sauce, including the Japanese-style Kikkoman, although the Vietnamese prefer the lighter-bodied Chinese-style products marketed under the brands Kim Lan, Bo De, and Pearl River Bridge. Like dipping sauces made with fish sauce, you can embellish this with different aromatics such as ginger and cilantro.

With custardy tofu, a fragrant scallion sauce, and smoky bonito flakes, this restaurant-quality dish is an impressive appetizer or main for dinner at home.

Deeply savory with a slight sweetness from coconut water, this dish of seared salmon fillets in caramel sauce is weeknight-fancy cooking at its best.

Soft scrambled eggs are taken up a notch with brown butter, scallions, and crispy shallots. Serve with toast or rice for a quick meal ideal any time of day.

These juicy grilled pork burgers amped up with the flavors of a classic banh mi are built to fuel your next backyard bash.

Chill out with this spicy beef noodle soup recipe that boasts both chile heat and a steaming broth. The two kinds of heat work in tandem to cool you down.

Refreshing gazpacho gets the salty-spicy nuoc cham treatment in this twist on the warm weather soup. Sesame oil provides nutty balance and helps curb the heat.