Mung

ground pork • dried shrimp • small bundles glass noodles (mung bean vermicelli) • onion • Green onions and cilantro • –2 tablespoons chili flakes • –2 tablespoons fish sauce • limes • MSG (optional)

coconut sugar (about 36 grams) • light soy sauce (about 22 ml) • oyster sauce (about 15 ml) • soy sauce (about 7 ml) • tamarind paste (about 60 ml) • salt • eggs • garlic • About 1 cup mixed squid, shrimp, and shellfish (frozen is fine; about 150 grams) • noodles (mung bean vermicelli) • vegetable oil (about 45 ml) • Green onions, cut into 2-inch pieces •

(500 grams) Thai glutinous (sticky) rice • Large piece of alum for scrubbing rice • Shelled mung beans, as desired • coconut cream (220 grams) • plus 2 tablespoons granulated sugar (225 grams) • salt • pandan leaf juice • butterfly pea flower juice • coconut cream (250 grams) • plus 2 tablespoons water (130 grams) • salt • rice flour

coconut milk (250 ml) • sugar (40 g) • salt • pandan leaf • coconut milk (150 ml) • pandan juice (100 ml) • sugar (40 g) • salt • thick coconut cream (150 ml) • cornstarch dissolved in 4 teaspoons water (20 ml) • salt • glutinous rice (about 300 g) •

large box coconut milk • glutinous rice (about 300-400 grams) • salt • Sugar • toasted mung beans or sesame seeds • ripe mangoes

For the base: • rice flour (about 1/3 cup) • mung bean flour • arrowroot flour • palm sugar (about 100 grams; adjust to taste) • thin coconut milk (about 240 ml) • concentrated pandan juice (about 60 ml; you can use store-bought pandan extract) • For the topping: • rice flour (about 1/4 cup) • thick coconut milk (about 480 ml) • salt

For the dough: • tapioca starch (80 grams) • rice flour (200 grams) • granulated sugar (50 grams) • clear limewater (450 ml) • water (300 ml) • steamed mung beans (200 grams) • granulated sugar (100 ml) • salt • For the coconut sauce: • granulated sugar (50 grams) • coconut milk (250 ml) •

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

large eggs • glass noodles (mung bean vermicelli) • fish sauce • oil for frying eggs • ground beef or ground pork (about 200 grams) • carrots • green onions • soy sauce • pork stock (about 710 ml) • water (about 240 ml)

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 •

Ground pork • Roasted peanuts • noodles (mung bean vermicelli) • Tomato • Onion • Green onion and cilantro • Chili peppers • Lime • Palm sugar • Fish sauce • Pickled garlic brine • Water

dried longan (about 50 grams) • lotus seeds (about 60 grams) • Job’s tears (about 150 grams) • red beans (about 90 grams) • candied Chinese jujube (about 60 grams) • lotus root, peeled and sliced • ginkgo nuts (about 130 grams) • granulated sugar (about 100 grams) • pandan leaves • Ice • (You can add other beans or grains, such as mung beans, if desired)

chicken feet (about 150 grams) • chicken blood (about 100 grams) • ground pork (about 100 grams) • a rack pork ribs • Salt and soy sauce, to taste • dried red cotton flowers (dok ngio) (about 10 grams) • Thai tomatoes (makhuea som) (about 100 grams) • little lemongrass and kaffir lime leaves • Fried garlic • lemongrass • galangal (about 10 grams) • fresh turmeric (about 10 grams) •

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

white glutinous rice (about 500 grams) • finely ground alum • Water for soaking the rice • pandan leaves, torn and tied into a bundle • fresh coconut cream (about 350 milliliters) • granulated sugar (about 200 grams) • salt • Ripe Nam Dok Mai mangoes • (For topping) coconut cream infused with candle smoke (optional) • Roasted split mung beans

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

old glutinous rice (about 500 grams) • coconut cream (about 250 grams) • alum

ripe Nam Dok Mai mango • glutinous (sticky) rice (about 300 grams) • coconut milk (about 50 grams) • granulated sugar • pandan leaves • salt • ..For the coconut sauce • coconut milk (about 120 ml) • granulated sugar • salt • cornstarch • little crispy mung beans, for topping

old sticky rice • grated white coconut • granulated sugar (about 400 grams) • salt • finely pounded alum • warm boiled water (about 1 kg) • rice flour mixed with 1/3 cup water • split mung beans (optional) • toasted white sesame seeds (optional)