Hmmm. I didn't think they were that exotic.
Hwe dup bap: Teamfat has you on the right track. Medium dice of assorted raw fish served on a huge bed of greens; and a little sushi rice. The bowl comes with a little mild soy/ginger/citrus dressing in it; and a generous amount of Korean chili sauce, which tastes like 2/3 Kraft Catalina dressing mixed with 1/3 Tabasco on the side, is served along the side for the diner to mix in at his discretion. The idea is to get the salad spicy, but not kill the taste of the fish. In addition to the fish, there's usually a few extra things in the mix -- crab eggs, flying fish roe, chopped garlic, etc. And, because it's Korean, an assortment of banchan comes with.
Pho with bo vien, tai, and gan: Pho is Vietnamese beef soup with rice noodles. I'm a sucker for any kind of noodle soup, especially Asian noodle soups, and pho most of all. Bo vien are beef meatballs. Tai is thin sliced, raw eye of round; it's usually served in the soup to westerners and other rookies, but aficionados order it on the side and mix it in one slice at a time, shabu shabu style. Gan is dried tendon which, when added to the soup, becomes incredibly rich and tender. Teamfat described sriracha very well. It's originated in Thailand but is a staple on Vietnamese tables as well. I like plenty of it on raw onions which I eat as a salad before the soup, or along with the soup. Sate trau-chieu is another Vietnamese condiment from Thailand. It's garlic, chilies, shrmp, and the ginger-like galangal mostly.
We had something of a celebration for money in the mail. I had another favorite for lunch today. We went out to one of our favorite dives, a Mexican place in El Monte called Jacalito, which means "little shack." I had morjarra frita ala diabla which is a whole tilapia, slashed, dusted in masa harina (Mexican corn flour), deep fried, and served in a chile sauce hotter than you can imagine. The TV was on playing "Fear," dubbed in Spanish while the juke box blared banda. Linda had beef steak smothered in onions, tomatoes and bell peppers. The tortillas were corn and hecha a mano (made fresh and by hand). I had a can of Tecate with lime and salt, then chased it with iced tea.