Lemongrass

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.

Serve this aromatic chicken with a side of Yellow Rice.

Strawberries and kiwi wedges are threaded onto lemongrass skewers for a fun garnish. To make the skewers, cut a four-inch piece from the tough end of a lemongrass stalk, then peel away the outer layers until only a 1/4-inch-diameter skewer remains. (Look for lemongrass in the produce section of some supermarkets and at Asian markets.)

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.

Nasi Kerabu
Make sure to buy the larger dried shrimp and select those that are bright pink or pink-orange (they brown and harden with age). Lesser grades of dried shrimp tend to be unpleasantly pungent. It's also important to use a fine-quality rice — what you can buy at most supermarkets will yield mediocre results.

Nahm Takrai This lightly sweetened drink, served with both lunch and dinner in Thailand, is very cooling with spicy foods.

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.

Can be prepared in 45 minutes or less.

This dish, which is called Vietnamese Fajitas at Kim Son restaurant in Houston, works well as an appetizer or as a main course.

If you're short on time, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced. There will be some curry paste left over after making the jungle curry and steamed catfish. Simply stir the remainder together with unsweetened coconut milk to give chicken, shrimp, or mussels a Thai spin. Active time: 1 1/2 hr Start to finish: 1 1/2 hr

If you prefer to present these halibut steaks with additional grill marks (as in the photo), you can grill the skin sides for about 1 minute each before grilling flesh.

The chile-tamarind sauce is a refined, complex variation on classic satay sauce, which is traditionally thickened with peanuts. This rendition owes its silky texture to mashed kabocha squash. At Arun's, this is served both as an appetizer and as a main course.

The seafood is cooked in lime juice and fish sauce, making this oil-free salad perfect for a low-fat lunch.

Can be prepared in 45 minutes or less.

This is delicious served with French bread or over steamed rice.

This Vietnamese classic is usually made with top or bottom round beef, which is sliced and then marinated and grilled. We've adapted the recipe to use skirt or flank steak and made it easier by grilling the meat before slicing it.

A combination of spicy, tangy and aromatic flavors, this light soup is also really satisfying.