Rice Noodle

The cabbage and carrots in this dish supply 126 percent of your daily vitamin A, key to maintaining healthy eyes.

Called bun bo hue in Vietnam, this is the heartier, spicier cousin to pho, the famous noodle soup.

This fragrant soup from Sam Hazen, executive chef at Tao in New York City and Las Vegas, is brimming with lean protein. Perfect for chilly weather!

It takes bold flavors to stand up to the smoky richness of grilled beef, and this salad delivers. A tangle of rice-stick noodles cradles Asian greens, apples, and mint, and tender slices of flank steak top things off. The finishing touch? A drizzle of sweet dressing tangy with fish sauce and fiery with red-pepper flakes.

Pho Bo Editor's note: The recipe and introductory text below are excerpted from Mai Pham's book Pleasures of the Vietnamese Table. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Pham and Vietnamese cuisine, click here. This beloved noodle soup is a complete meal in itself and is best served for breakfast or lunch on a weekend. Because the simmering takes at least two hours, I like to prepare the broth a day ahead of time and keep it in the refrigerator, where it will last for three days. Many cookbooks call for it to be made with oxtail bones, but I prefer marrow bones and beef chuck, which is what pho cooks in Vietnam use. A good pho broth needs to be clear, not muddy and dark, certainly fragrant of beef, anise and ginger. You can serve this soup with several toppings, but the easiest ones to prepare at home are cooked and raw beef. To use broth that has been made in advance, bring it to a boil, then add fresh ginger to refresh it. Come serving time, get friends or family to help cook the noodles and assemble the bowls. Make sure that the broth is boiling hot and the bowls preheated. Allow about 1 part noodles to 3 parts broth for each bowl.

For subtle spice in this Asian-inspired soup, use half a red chile; add a whole chile for a good punch of heat.

Pho Bo Vietnam's favorite convenience food is usually purchased at street stands, where the quality of his or her broth can make or break a cook's reputation. The secret ingredients in ours are meaty beef shanks, charred ginger, and onions.

This quick dish has all the deep, exciting flavors of Southeast Asia. The curry paste already has lemongrass in it, so don't worry if you can't find fresh: It will still be delicious without it.

There isn't a drop of alcohol in this dish — the name refers to how much you'll want to drink to combat the heat. We suggest a nice cold beer or sparkling wine.

"What really makes this Korean- inspired dish delightful is the contrast between the crisp vegetables and the soft, chewy sweet potato noodles," says Mai Pham. Look for the noodles at Asian markets; cellophane noodles (sold in the Asian foods section of many supermarkets) also work here. For best results, choose a thicker noodle, about the size of spaghettini. Serve this dish at room temperature as a side or main.

Great for a summer party, this recipe doubles easily, and most of the elements can be done ahead. "This dish exemplifies the lively and engaging nature of the Vietnamese table," says Mai Pham, "the ritual of wrapping meats in crisp lettuce with fresh herbs, then dipping them into a zesty sauce." Provide each person with a little bowl of sauce, as well as the usual plate to make assembly easier.

A Vietnamese-inspired soup for using up your Thanksgiving leftovers.

Rice sticks turn up in soups in many parts of Asia. This recipe was inspired by an aromatic soup offered at Bo Ky, a Vietnamese noodle parlor on Bayard Street in New York City.

"Thai is my favorite Asian cuisine, and the Thai noodles at Q, A Thai Bistro, here in Forest Hills just may be my favorite dish," writes Loren Kliegerman of Forest Hills, New York. "Any idea how it is prepared?"

In Chinese culture, noodles symbolize longevity and are often served at New Year celebrations and traditionally left very long.