The last time we ordered jellyfish salad, or "Summer Delight," the incredibly refreshing summer salad of mixed seafood served with crispy shrimp chips, our waiter at Que Huong (pronounced WAY HONG) told us to try something different. Beef and shrimp watercress salad is better, he said. But it comes with a strong fish sauce that Anglos find hard to tolerate, he warned. That's the thing about Que Huong — the menu is not designed with mainstream tastes in mind. Vietnamese Americans from the East and West coasts tell us that you can't find food of this quality at such low prices where they come from. You probably won't like the bitter melon or the greasy shrimp toasts, but try the tempura soft-shell crab. And don't miss that favorite cliché — the hot Vietnamese egg rolls that come to the table with a pile of cold romaine lettuce leaves and a plate of garnishes. Wrap the hot rolls and some herbs in the cold lettuce leaves and dunk them in the dipping sauce.