Lard

Medium-width rice noodles (available at most Asian markets) • Palm sugar • Tamarind paste (use a concentrated version) • Table salt • Fish sauce and distilled white vinegar (mix together) • Pork lard (for extra flavor) • Shallots, thinly sliced • Large eggs • Garlic chives • Bean sprouts (grown in water or with husks) • Protein of your choice (shrimp, mussels, crab, fish, pork, or chicken) • Dried shrimp (not shredded) •

chicken thighs with drumsticks, chopped • red curry paste • lard or olive oil • chayote squash • heavy cream (about 120 ml) • water (about 360 ml) • pink Himalayan salt • fish sauce • stevia • red chili pepper, sliced diagonally • fresh Thai basil leaves

Chanthaburi rice noodles • large eggs • Tamarind paste • Palm sugar • Fish sauce • Dried small shrimp • Sweet preserved radish • Roasted peanuts, crushed • Bean sprouts • Garlic chives • Chili powder • Pork lard or vegetable oil •

Vietnamese rice paper wrappers (available at Asian grocery stores) • Chinese chives (about 1 kg) • salt • Pork lard with crispy bits, as needed (or use vegetable oil) • Water, as needed, for soaking the rice paper wrappers

–18 oz Chilean mussels (400–500 grams) • large eggs • xanthan gum • water (240 ml) • Green onions, cilantro • Bean sprouts • Coconut oil or pork lard • Keto fish sauce, sea salt, ground black pepper • coconut flour • –6 cloves garlic, minced • Garlic chives (optional)

Vietnamese Banh Trang rice paper • Ground pork • Chinese sausage, diced • Pumpkin, diced • Yardlong beans, sliced • Minced garlic • Sliced onion • Cilantro • Toasted rice powder • Shiitake mushroom oil • Fish sauce • Salt •

Pork • large eggs • Pork fat or lard • Garlic • Chinese broccoli (gai lan) • Carrot • Seasoning ingredients • Oyster sauce • Fish sauce • Coconut sugar • Light soy sauce • Dark soy sauce

Spring roll wrappers or cotton candy roti wrappers • egg yolk (for sealing the wrappers) • vegetable oil or pork lard (for stir-frying the filling) • finely pounded garlic, white pepper, and cilantro root mixture • medium cup shredded cabbage • carrot, sliced as desired • Chinese broccoli stems • ground pork (250 grams) • soaked glass noodles (200 grams) • –2 teaspoons granulated sugar (to taste) • wood ear mushrooms or shiitake mushrooms • oyster sauce •

dried chilies • garlic • shallots • fermented fish sauce • shrimp paste • galangal • sea salt • lard (for frying curry paste) • cooked young jackfruit (pre-cooked from the market) • pork ribs • cherry tomatoes • acacia leaves •

ground pork • dried chilies (adjust to taste) • cilantro roots • shallots • garlic • cherry tomatoes • shrimp paste • Seasonings: tamarind juice, fish sauce or salt, palm sugar, seasoning powder (optional) • Cilantro - finely chopped for garnish • Vegetable oil or lard • Fresh vegetables of your choice for serving

shrimp (black tiger or river shrimp) • glass noodles (before soaking) • sugar • salt • oyster sauce • sesame oil • seasoning sauce • light soy sauce • dark soy sauce • water (250 ml) • cilantro leaves • garlic, ginger, coarsely ground peppercorns, cilantro roots •

rice noodles • fresh shrimp, peeled and deveined • Bean sprouts, to taste • Garlic chives (use only the stems, save the flowers for another dish) • shallots, coarsely chopped • garlic, coarsely chopped • Pickled radish, coarsely chopped, to taste • firm yellow tofu, diced • dried shrimp, finely shredded • duck egg • Tamarind paste • Palm sugar •