Glass Noodle

For this traditional Asian fondue, raw strips of chicken are cooked quickly at the table in a pot of boiling broth. Guests then place the cooked chicken strips on lettuce leaves, add noodles and whatever garnishes they choose, roll up the leaves and complete the packages with a bit of the Sweet-and-Spicy Dipping Sauce. When all of the chicken has been eaten, divide the remaining broth among the guests.

The follow recipe is an adoption of "chicken long rice," a frequent accompaniment to roast pig at a luau. Although Chinese in origin, this dish has been enthusiastically adopted by all Hawaiians. "Long rice" refers to bean-thread noodles that are cut into short lengths. We eliminated the chicken traditionally included in this recipe to make it a lighter side dish for our Grilled Teriyaki Pork Chops with Pineapple Papaya Relish . Can be prepared in 45 minutes or less.

Despite its name, this dish is not rice at all but noodles—and not even rice noodles but shimmering, transparent bean threads with lots of chicken flavor. Got that straight?

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

The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.