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A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled tightly in moistened rice paper and fried twice for maximum crunch. The double-fry technique gives chả giò their characteristic bubbled, blistered crust. Served with cool lettuce leaves, herbs and a punchy nước chấm dipping sauce.
The Bahamas' fried-fish answer to the seafood basket, the dish you'll find on every island fish-fry menu from Arawak Cay to Spanish Wells. You pound cleaned conch between sheets of cling film with a meat mallet until it's thin and tender (the cracking is literal - the muscle fibres have to break before the conch is anything you'd want to eat), then season it well, dip in seasoned flour and a beaten-egg batter, and shallow- or deep-fry until golden and crisp at the edges. The flesh inside stays sweet and just-tender, with the same chew that prawns have at their best. Served with fat lime wedges to squeeze over, a citrus-cabbage slaw to cut the richness, and whatever peppered hot sauce the cook keeps on the shelf for it. Cold beer alongside; an afternoon at the beach already half over.
A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the traditional Thai "rak pak chee" paste), oyster sauce, soy sauce, sugar, sesame oil, and a beaten egg. The mixture chills for 20 minutes to firm. Square wonton wrappers go around the filling cupcake-style: filling in the centre, edges pulled up and pleated open around the meat, top brushed with a tiny smear of beaten egg and topped with a thin slice of carrot. Steamed in a bamboo basket over boiling water for 8 minutes. Dip is black soy sauce with sliced chilli and rice vinegar.
A pork-mince filling with carrot, onion, garlic, soy and pepper rolls tightly into thin spring-roll wrappers, finger-sized. Deep-fries golden in 4 minutes. The wrappers are key, Filipino lumpia wrappers are thinner than Chinese spring-roll skins and crisp differently.
Made popular by Chinese restaurants and takeaways, these are another menu item that have been adapted to have a subtle Thai flavour. You need to plan ahead as the filling must be cold (or room temperature) before rolling your spring rolls. To make these vegetarian, simply leave out the meat.
A simple wheat-flour dough rests while a clear, ginger-and-garlic-forward broth simmers with beef (standing in for yak), Sichuan peppercorn and a tomato. The dough is rolled and cut into thin noodles, or, if you prefer, store-bought egg noodles. Vegetables and greens go in at the end; fresh coriander and chilli on top. Honest, restorative, not fancy.