Cabbage beans

spring roll wrappers • dried shiitake mushrooms • carrot • cabbage • enoki mushrooms • Snow peas (as desired) • Sweet corn (as desired) • small bundles glass noodles (mung bean vermicelli) • vegetarian mushroom bouillon • vegetarian mushroom seasoning sauce • sugar • Cornstarch •

Spring roll wrappers (store-bought) • noodles (mung bean vermicelli) • Cabbage • Shiitake mushrooms • Carrot • Soy sauce • Oyster sauce • Sesame oil • Ground white pepper

spring roll wrappers (about 225 grams) • green cabbage • large carrot • wood ear mushrooms • small bundles glass noodles (mung bean vermicelli) • salt • soy sauce • granulated sugar • ground black pepper • vegetable oil

large raw shrimp • cha-om leaves (or substitute with chopped green onion tops if unavailable) • Chopped cabbage, as desired • long green beans, cut into pieces • baby corn • large eggs • sour curry paste (kaeng som paste) • fried mackerel (about 3.5 oz/100 grams) • large shallot • tamarind juice • palm sugar (or light brown sugar) • salt •

Spring roll wrappers • ground pork (about 100 grams) • glass noodles (mung bean vermicelli) • Diced wood ear mushrooms, as desired • Diced carrots, as desired • Shredded cabbage, as desired • cornstarch mixed with water • oyster sauce • soy sauce • seasoning sauce • granulated sugar • Vegetable oil

shredded cabbage (about 250 grams) • ground pork (about 200 grams) • garlic, cilantro root, and white pepper paste (see note) • dried shiitake mushrooms, soaked • oyster sauce • soy sauce • granulated sugar • fish sauce • white pepper • dried glass noodles (mung bean vermicelli), 1 package • Chinese cooking wine (Shaoxing wine) • spring roll wrappers •

daikon radish, sliced • cabbage • long beans, cut into pieces • chive flowers • medium mackerel • Gaeng Som curry paste • fish sauce • palm sugar • tamarind paste (or to taste)

For the crispy rice cakes • cooked jasmine rice (about 200 grams) • Vegetable oil for frying • Seasonings • boiled pork skin, cut into strips (about 100 grams) • high-quality fermented pork sausage (naem) • shallots, thinly sliced • green onion, thinly sliced, and 1 stalk sawtooth coriander (culantro), thinly sliced • fried peanuts • young ginger, julienned • roasted chili flakes • fish sauce •

Spring roll wrappers • Granulated sugar • Soy sauce • Cabbage, carrots, bean sprouts, green onions, Chinese celery • Ground chicken or ground pork • All-purpose flour • Water, vegetable oil

ladle (about 2 tablespoons) sour curry paste (gaeng som paste) • steamed mackerel (pla tu) • red chili peppers • granulated sugar • Chinese flowering cabbage (choy sum) • small head napa cabbage • lotus stems • long beans • sesbania flowers (dok khae) • ladles (about 1/2 to 2/3 cup; 120-160 ml) boiled fermented fish sauce (pla ra) • ladle (about 2 tablespoons) fish sauce • ladles (about 1/2 cup; 120 ml) tamarind juice •

lbs. (1 kilogram) khanom jeen noodles (fermented rice noodles) • Nam Ngiao curry paste (available at Asian markets) • Ngiao flowers (optional, can omit if unavailable) • chicken blood (about 7 oz. or 200 grams) • ground pork • medium tomatoes • lbs. (500 grams) chicken feet • cilantro and green onions • Fried garlic • Seasonings: fish sauce, MSG (optional) • Assorted fresh vegetables for serving (such as shredded cabbage, bean sprouts, cilantro, green onions) • Vegetable oil •

water (240 ml) • Thai sour curry paste (kaeng som paste) • fish sauce • palm sugar • tamarind juice • lime juice • Swai fish fillet (or other white fish) • Vegetables of your choice (such as green beans, carrots, broccoli, napa cabbage)

ground pork (500 grams) • pork soup bones (500 grams) • tomato • Nam Ngiao chili paste • pork blood curd • Cilantro, fried garlic, pickled mustard greens, bean sprouts, shredded cabbage (for garnish) • cotton tree flowers (dok ngio) • shrimp paste

–10 oz (200–300 grams) ground pork, or as desired • (about 50 grams) fresh glass noodles, cut into 2-inch pieces • (about 40 grams) shredded cabbage • (about 40 grams) bean sprouts • (about 35 grams) finely chopped carrot • (about 35 grams) shiitake mushrooms, diced small • (about 35 grams) wood ear mushrooms, chopped (optional) • (about 60 grams) firm tofu, sliced • (about 50 grams) fish sausage (optional) • (about 7 grams) 'Three Friends' paste (cilantro root, garlic, black pepper) • –2 tablespoons (15–30 ml) mushroom soy sauce • –2 tablespoons (15–30 ml) oyster sauce •

ground pork (300 g) • –17 1/2 oz pork bones, such as soup or rib bones (300–500 g) • Dried red cotton tree flowers (dok ngio), as desired • Thai tomatoes (makhuea som) • pork blood cake (200 g) • –17 cups water (3–4 liters) • –6 tablespoons fish sauce • seasoning powder (such as pork bouillon) • –3 tablespoons tamarind paste • dried chilies • Thai garlic • shallots •

spring roll wrappers • paste made from flour and water or egg whites • oil for frying • =Filling • vegetable oil (about 30 ml) • minced garlic (about 15 ml) • dried shiitake mushrooms, soaked and thinly sliced • ground pork (about 100 grams) • plus 2 tablespoons water (about 90 ml) • glass noodles, soaked and cut into short pieces (about 150 grams) • shredded cabbage (about 100 grams) • bean sprouts (optional, about 70 grams) •

spring roll wrappers • ground pork (200 grams) • glass noodles (150 grams) • bean sprouts • carrot, shredded • cabbage, sliced • wood ear mushrooms • vegetable oil • cornstarch (mixed with 1/2 cup cooked rice water or plain water) • tapioca starch • clean water • oyster sauce •

ground pork (200 grams) • chicken feet • pork blood • Roma tomatoes • Nam Ngiao curry paste (already mixed with fermented soybean) • Stevia syrup • Fish sauce • Dried red silk cotton flowers (to taste) • Chopped green onions and cilantro • Fried garlic • Blanched shirataki noodles • Pickled mustard greens •

tilapia (cut into pieces or left whole, as you prefer) • Oil for frying • sour curry paste (gaeng som paste) • broth (1 liter) • palm sugar (about 50 grams) • salt • tamarind juice • fish sauce • napa cabbage • carrot • daikon radish, or to taste • long beans, or to taste •

Sea bass, cut into pieces (you can include the head if you like) • Long green beans • Cauliflower florets • Napa cabbage • Sesbania flowers (optional, or substitute with another edible flower) • sour curry paste (about 30 grams) • tamarind paste (about 30 grams) • palm sugar (about 20 grams) • fish sauce (about 30 ml)

ground pork (500 grams) • pork bones (500 grams) • Chicken feet, as desired • Nam Ngiao curry paste (use pre-made paste) • Dried red cotton flowers (dok ngio) • Tomatoes, as desired • Green onions and cilantro • Fresh vegetables for serving, such as shredded cabbage and bean sprouts

dried cotton tree flowers (dok ngio) • ground chicken breast • chicken feet • chicken blood (coagulated) • goji berries • Northern Thai curry paste (nam ngiao paste) • palm sugar • shrimp paste • fish sauce • fresh rice noodles (khanom jeen) • green onions and cilantro • tomatoes •

green chilies • shallots • small Thai garlic cloves • little fermented fish sauce (optional) • fish sauce • lime juice • sugar • Fresh vegetables such as cucumber, eggplant, long beans, napa cabbage, etc • Accompaniments such as pork cracklings, boiled eggs, etc

yellow egg noodles • chicken wing drumettes • bitter melon • small daikons • Chinese five-spice powder (available as a set) • seasoning sauce • dark soy sauce • palm sugar • oyster sauce • salt • (Adjust seasoning to taste) • green onions •