Che bap (Vietnamese corn pudding with tapioca pearls and coconut milk).

Blood orange granita. One hundred percent natural. Just pure-squeezed moro blood oranges.

Fruit-shi ie. dessert sushi. Rainbow roll created with mangoes, avocado, and watermelon.

If you’re fortunate, you may be faced with an aisle like this in which to choose your fish sauces. How do you know which one to pick?

Vietnamese vegetarian crispy chow mein noodles with chayote, carrots, and bok choy.

Banh mi xiu mai (Vietnamese meatball sandwich).

Bun Cha Hanoi Nem Ran (Vietnamese Hanoi-Style Rice Vermicelli Noodles with Grilled Pork Patties and Egg Rolls).

Yang Chow-style fried rice.

Cajun Vietnamese shrimp boil and musings on American cuisine.

Chinese steamed oysters with black bean scallion sauce.

Move over V-8, make room for sinh to ca chua (Vietnamese tomato shake).

Vietnamese salt and pepper crab with tamarind, ginger, scallions, and garlic.

Pennywort has been credited with helping a Chinese tai chi master live to 256 and a Sri Lankan king satisfy his harem of 50 women.

Brodard Restaurant is the place to go in Little Saigon for nem nuong. Not for the grilled pork rolls, but for the secret dipping sauce.

Can a packaged Penang asam laksa (sweet and sour fish noodle soup) taste that good?

Mieng Kham (Thai leaf-wrapped snack).

Bun bo Hue (Vietnamese Hue-style beef noodle soup). The recipe and the many reasons why it is not remotely “like pho.”

Hu tieu tom cua thit (Vietnamese clear rice noodles with shrimp, crab, and barbecued pork).

Teh tarik (“pulled” milk tea) and pandan-kaya coconut jam for a Malaysian afternoon tea.

Anyone know the name of these little cakes? Batter is poured into a griddle, filled, and upended.