Pounded garlic

chicken wings (1 kg) • cilantro roots, finely pounded • garlic, finely pounded • ground black pepper • coconut sugar or palm sugar • honey • evaporated milk or whole milk • soy sauce or light soy sauce • dark soy sauce • oyster sauce • sweet dark soy sauce • pure honey •

thin rice noodles (about 300 grams) • large eggs • sliced shallots • firm tofu, cut into strips • sweet pickled radish, finely shredded • roasted peanuts • each of palm sugar syrup and fish sauce, simmered together until thickened • tamarind paste mixed with water to make 1 cup • dried shrimp, soaked until soft and pounded • Fresh shrimp, as desired • minced garlic

ground pork (400 grams) • boiled pork skin, shredded (100 grams) • cooked sticky rice, pounded (about 30 grams) • garlic, finely minced • granulated sugar • chicken bouillon powder • fine salt • Thai bird’s eye chilies (for wrapping) • Garlic cloves (for wrapping) • Banana leaves, plastic bags, and rubber bands for wrapping

ground chicken breast • (about 35 grams) shredded wood ear mushrooms • (about 25 grams) glass noodles • (about 35 grams) shredded cabbage • (about 35 grams) julienned carrots • (about 30 grams) green onions, cut into 2-inch pieces • cilantro root, garlic, and white pepper, pounded together • soy sauce • oyster sauce • granulated sugar • sesame oil • large egg •

small spring roll wrappers • soaked glass noodles, cut into pieces (about 250 grams) • ground pork (about 250 grams) • wood ear mushrooms, cut into thin strips (about 100 grams) • each shredded carrot and cabbage (about 150 grams total) • pork-flavored seasoning powder • granulated sugar • vegetable oil • finely chopped cilantro roots • ground white pepper • garlic • large egg, beaten •

roti sai mai wrappers (or substitute with spring roll wrappers) • small taro roots • firm tofu • king oyster mushrooms • fresh shiitake mushrooms • yellow corn • fresh glass noodles • cabbage • green onions • Thai aromatic paste (garlic, white pepper, cilantro root, pounded together) • Seasonings to taste: sugar, salt, light soy sauce, mushroom sauce, white pepper • Vegetable oil for frying •

finely ground pork (1 kg) • pork skin (1/2 kg) • small cup sticky rice (about 1/2 cup or 100 grams) • ladle finely pounded garlic (about 1/4 cup or 30 grams) • salt (about 37 grams) • MSG (optional, about 7 grams)

pork or chicken (1 kilogram) • curry powder • ground turmeric • ground black pepper • heaping teaspoon salt • sugar • coconut milk (180 ml) • evaporated milk or whole milk (60 ml) • Cilantro roots and garlic, finely pounded • galangal • lemongrass • coriander seeds •

Spring roll wrappers • ground pork (100 grams) • chopped spinach (100 grams) • finely diced carrot • seasoning sauce • cilantro root, garlic, and whole peppercorns, pounded together

beef (500 grams) • garlic, pounded • small rice scoop ground turmeric (about 1 teaspoon) • rice scoop ground cumin (about 2 teaspoons) • rice scoops curry powder (about 5 teaspoons) • rice scoops granulated sugar (about 4 teaspoons) • coriander seeds, pounded • coconut milk • Whole milk, • Skewers for satay • For the Satay Sauce: • coconut milk (200 grams) •

oil (about 60 ml) • Thai bird's eye chilies, pounded • garlic, pounded (about 30 grams) • ground pork (about 60 grams) • bamboo shoots (about 1 cup/100 grams) • carrot, julienned (about 1/3 cup/40 grams) • baby corn, sliced (about 1/2 cup/60 grams) • green beans, cut into pieces (about 1/2 cup/60 grams) • mixed bell peppers (red, green, yellow) (about 100 grams) • glass noodles (about 3 ounces/85 grams, soaked) • sugar (about 12 grams) • seasoning powder (or chicken bouillon) •

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 •

spaghetti noodles (150 grams) • vegetable oil • salt • large fresh shrimp • squid (200 grams) • baby corn, sliced • shredded carrot • kaffir lime leaves, torn • fingerroot, sliced • red bell pepper, sliced • fresh Thai basil leaves • Chili peppers and garlic, pounded together •

medium shrimp (peeled and deveined) • squid tubes (sliced into rings) • medium pack fresh glass noodles • water (300 ml) for boiling • ground pork (200 grams) • broth (50 ml) for cooking pork • celery (cut into 2-inch pieces) • onion (sliced into rings) • tomato (sliced into rings) • red Thai chilies (coarsely pounded) • lime juice • granulated sugar •

chicken feet (500 grams) • Lemongrass, cut into 2-inch pieces • Kaffir lime leaves, torn • Galangal, sliced into chunks • salt • garlic • shallots • cilantro roots • tomatoes • tamarind pulp (50 grams) • Dried Thai chili peppers, toasted and pounded, to taste • Fish sauce, to taste •

frozen spring roll wrappers (Spring Home brand or similar) • ground chicken (200 grams) • glass noodles (about 1.25 oz or 35 grams) • shredded cabbage (about 7 oz or 200 grams) • shredded carrots (about 7 oz or 200 grams) • cilantro roots, garlic, and white pepper, pounded together • chopped cilantro • oyster sauce • soy sauce or fish sauce • seasoning powder • granulated sugar • egg (for sealing the spring rolls) •

instant noodles, boiled • fresh basil leaves (about 100 grams) • coarsely pounded chili and garlic • shrimp, peeled and deveined • ground pork (about 200 grams) • oyster sauce • sugar • soy sauce

green curry paste (Namjai brand or any green curry paste) • milk (350 ml) • Thai aromatic paste (garlic, cilantro root, and pepper, finely pounded) • chicken breast (300 grams) • Young coconut shoots • Fresh Thai basil • fish sauce • coconut sugar

spring roll wrappers or roti sheets • glass noodles • carrot • small head cabbage • pounded garlic, cilantro root, and white pepper mixture • soy sauce • Vegetable oil • Tapioca starch (for sealing the rolls) • ground pork

spring roll wrappers • ground pork (150 grams) • shredded wood ear mushrooms (about 30 grams) • glass noodles (about 30 grams) • shredded cabbage (about 35 grams) • julienned carrots (about 35 grams) • chopped green onions (about 30 grams) • cilantro root, garlic, and white pepper, pounded together • soy sauce • oyster sauce • granulated sugar • sesame oil •

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 •

Nile tilapia, cleaned and scaled (you can cut it into pieces or leave it whole) • Thai bird’s eye chilies, finely pounded • Thai bird’s eye chilies, lightly crushed • shallots, crushed • garlic • galangal, sliced • lemongrass, sliced diagonally • kaffir lime leaves, tough stems removed • limes • culantro, sliced (or substitute with cilantro if unavailable) • tamarind pulp • plum tomatoes, halved •

Pad Thai rice noodles (Sen Chan type) • large fresh shrimp • firm tofu • large egg • good quality dried shrimp • finely chopped pickled radish • finely chopped shallots • dried red chili pepper (pounded finely) • vegetable oil (for stir-frying) • Gotu kola • Bean sprouts • Garlic chives •

Assorted fresh vegetables • Vietnamese rice paper wrappers, cut in • Warm water infused with butterfly pea flowers (for rinsing the rice paper) • Boiled chicken breast, Vietnamese pork sausage, Vietnamese grilled pork sausage, imitation crab sticks—use your favorites • ~~Vietnamese Dipping Sauce Ingredients~~ • cilantro roots, pounded • garlic, pounded • chili, pounded • shredded carrot • shredded daikon radish • –2 tablespoons simple syrup (or 1 tablespoon palm sugar) • fish sauce •

small spring roll wrappers (about 500 grams) • vegetable oil • finely chopped cilantro roots • finely minced garlic • ground white pepper • ground pork (about 200 grams) • shredded cabbage (about 200 grams) • shredded wood ear mushrooms (about 100 grams) • shredded carrots (about 100 grams) • shredded raw taro (about 200 grams) • soy sauce • granulated sugar •

pork leg, front or hind • water, enough to cover the pork leg • five-spice mix • cilantro roots, 4 large garlic cloves, 1 teaspoon black pepper, pounded together • palm sugar • salt • dark soy sauce • oil • five-spice powder, RosDee brand • small stalks of Chinese broccoli • Pickled mustard greens, thinly sliced, to taste • boiled eggs

flowering mustard greens • pork ribs • pork thigh • grilled fermented soybean sheets (sent by mom) • shrimp paste • sea salt • shallots • garlic (for the curry paste) • tamarind juice • vegetable oil • pounded Thai garlic (for the oil topping)

King oyster mushrooms or your choice • Snake gourd • Bitter melon • Pea eggplants • Green onions • Dried chili peppers and bird's eye chili peppers • Garlic • Shallots • Pork skin or a little pork belly • ground rice (soaked sticky rice pounded until fine) • fermented fish sauce • oyster sauce •

ground pork belly • Lobo red curry paste • shrimp paste • sour eggplant, halved • cherry tomatoes, halved • salt • Assorted vegetables and pork rinds, as desired • garlic, coarsely pounded