Cookthink

I like my pho without sriracha hot sauce or hoisin sauce, because I really enjoy the purity of the chicken broth without anything to hide its flavor and aroma. Read more about this recipe at Steamy Kitchen.

Sweet And Sour Turnip And Carrot Salad

A peeler and a box grater turn raw turnips and carrots into a fresh, crispy, light salad. Almost any vinaigrette or dressing would work here, but this really flavorful Asian dressing brings a variety of tastes to the raw vegetables.

Vietnamese Dipping Sauce

This traditional sauce appears on the table at most Vietnamese meals. Add a small handful of shredded carrots and you have a vegetable relish. For the ultimate nuoc cham, grind the garlic, chili and sugar with a mortar and pestle. Read more about this recipe in Nancie McDermott's Quick & Easy Vietnamese.

Pineapple Fried Rice

In our home kitchens, where we can't get the super-high heat you really need for a true stir-fry, we prefer to use a large nonstick sauté pan over medium-high heat. The result is stir-fry/sauté hybrid. This recipe comes to us from Missy Frederick, and was the featured recipe for Root Source Challenge: Pineapple. To find out more about this weekly contest and how to participate, get caught up at the Cookthink blog.

Tofu And Cabbage Curry

This is a simple, spicy braised tofu and cabbage dish flavored with curry and coconut milk. The tomato puree adds a balancing acidity and lightness. For even more bright flavor, stir in a teaspoon of lime juice and chopped cilantro or basil at the end.

Crispy Fried Dumplings with Grapefruit Chili Sauce

These are crispy and delicious wontons, and easier than you might imagine. You'll need to make up a batch of Fish Mousse before you can get started, but it's a cinch. Read more about this recipe at Cook & Eat.

Vietnamese Beef And Cucumber Salad

For a pescetarian version, simply skip the beef and replace it with shredded carrots, green papaya, jicama, peanuts or tofu. Read more about this recipe at hogwash.

Green Curry Shellfish Soup

Here is a recipe for a spunky, spicy, wondrously comforting shellfish soup. Buy the shellfish listed below, or go crazy by adding squid, a few big spot prawns, or a cubed filet of a lighter white fish -- like bass, cod or tilapia. Read more about this recipe at hogwash.

Thai-Inspired Heirloom Tomato Bloody Mary

The foodie version of a Bloody Mary. Read more about this at Cook & Eat.

Thai Green Curry With Snow Peas And Shrimp

This is a beautiful curry with pink shrimp and bright green snow peas in a heavenly herb-infused sauce. Serve it warm with rice or noodles. Read more about this recipe in Nancie McDermott's The Curry Book.

Roasted Duck And Pomelo Salad

Why bother roasting one yourself when you can get a gorgeous, perfectly-roasted duck at an Asian market? You’ll see it hanging whole, displayed in a glass case, and workers will chop it up Chinese-style for you to take home. Read more about this post at Steamy Kitchen.

Thai Crab And Papaya Salad

This salad can be enjoyed all summer long, especially because you can replace the crab with scallops, shrimp or grilled beef. The dressing can be refrigerated in an airtight container for up to 3 days. Read more about this recipe in the Washington Post.