Besan

rice flour (250 grams) • tapioca starch (10 grams) • to 1/3 cup boiling water (60–80 ml) • quail eggs • ground pork (300 grams) • fresh shrimp (250 grams) • Salt, cooking oil, MSG, chicken bouillon powder, fish sauce, black pepper, chili sate sauce • Minced onion and garlic, chopped green onions, annatto oil

fresh glutinous rice flour (150 grams) • black beans (50 grams) • red dragon fruit syrup (50 ml) • fresh ginger • palm sugar • vanilla extract • salt

For the dough: • glutinous rice flour (about 400 grams) • magenta plant water (about 50 ml) • butterfly pea flower water (about 50 ml) • beet juice (about 50 ml) • gardenia seed water (about 50 ml) • warm water, about 104°F (about 50 ml) • For the filling: • split mung beans, hulled (about 300 grams) • granulated sugar (about 200 grams) • For the ginger syrup: • water (about 500 ml) •

rice flour (about 200 grams; you can also use pre-mixed bánh cuốn flour) • tapioca starch (about 70 grams) • water (1 liter) • vegetable oil • ground pork (about 250 grams) • dried wood ear mushrooms (about 50 grams) • dried shiitake mushrooms, optional (about 30 grams) • small yellow onion (about 100 grams) • scallions • large eggs • Pork bones or spare ribs • yellow onion •

rice flour (about 150 grams) • tapioca starch (about 20 grams) • boiling water (about 150 ml) • Salt, cooking oil

toasted sesame seeds (about 50 grams) • shredded coconut (about 50 grams) • coconut milk (about 100 ml) • little tapioca starch and a pinch of salt • split mung beans, hulled (about 150 grams) • granulated sugar (about 50 grams) • salt • coconut milk (about 40 ml) • vanilla extract • glutinous rice flour (about 400 grams) • warm water or warm coconut milk (about 150 ml) • red-fleshed dragon fruit •

tapioca starch (about 24 grams) • glutinous rice flour (about 500 grams) • golden sugar (about 300 grams) • White sesame seeds • Fresh ginger root • split mung beans (about 200 grams) • Shredded dried coconut • Red color: beetroot • Green color: matcha powder • Yellow color: pumpkin

glutinous rice flour (about 400 grams), 1 cup split mung beans (about 200 grams), 1 1/2 cups rock sugar (about 300 grams), 1 small piece of ginger • Vegetable oil, 1 shallot, a small amount of gac fruit pulp for red coloring, fresh coconut

glutinous rice flour (about 500 grams) • rice flour (about 50 grams) • vanilla extract • sesame seeds (about 20 grams) • Jaggery or brown sugar, cut into small • White: the natural color of the dough • Red: gấc fruit, beetroot, or raspberries (if available) • Green: pandan leaves or matcha powder • Blue: butterfly pea flowers • Purple: magenta plant leaves, blueberries, or purple cabbage • If you have time, use natural colors from vegetables and fruits. In this recipe, I used vegetable powders, which give a nice, natural color and aroma. The colors are light at first but become vibrant after boiling

rice flour (200 grams) • tapioca starch (100 grams) • water (250 ml) • coconut milk (150 ml) • sugar (170 grams) • salt

rice flour (200 grams) • tapioca starch • granulated sugar (200 grams) • fermented rice and its liquid (150 grams) • water (40 grams) + 7/8 cup water (210 grams) • vegetable oil

red beans (300 grams) • glutinous rice flour (about 500 grams) • Granulated sugar, palm sugar, salt • Ginger, sesame seeds

glutinous rice flour (about 250 grams) • all-purpose flour (about 15 grams) • warm water (about 120 ml) • roasted peanuts, crushed (about 15 grams) • toasted sesame seeds (about 10 grams) • shredded coconut (about 20 grams) • water (about 200 ml) • brown sugar • small piece fresh ginger, julienned

all-purpose flour (about 300 grams) • unsweetened milk (about 200 ml) • salt • little cornstarch or flour (for kneading) • ground pork shoulder (about 200 grams) • jicama, about 3 1/2 oz (about 100 grams) • carrot, about 2 3/4 oz (about 80 grams) • dried wood ear mushrooms (black fungus) • Seasoning powder, sugar, MSG, black pepper • Minced onion and garlic, green onions • quail eggs

all-purpose flour (about 500 grams) • golden syrup (about 300 grams) • vegetable oil (about 50 grams) • egg yolks • baking soda (about 2 grams) • alkaline water (about 5 grams)

all-purpose flour (about 420 grams) • active dry yeast (about 7 grams) • warm milk (about 200 ml) • vanilla extract (about 5 ml) • sugar (about 20 grams) • vegetable oil (about 15 ml) • large egg white • fine salt • softened butter (about 100 grams) • For the filling • dried blueberries (about 30 grams) • dried apricots (about 30 grams) •

glutinous rice flour (about 300 grams) • steamed and mashed pumpkin (about 150 grams) • Pandan leaves and magenta plant leaves (use the juice to knead with the flour) • split mung beans, peeled (about 200 grams), ginger • palm sugar (about 300 grams), roasted peanuts • shredded coconut (about 300 grams)

▪︎For the batter • red brown rice flour (60 grams) • cornstarch (20 grams) • potato starch (40 grams) • water (1 liter) • salt • vegetable oil • ▪︎For the filling • ground pork (200 grams) • dried wood ear mushrooms, soaked and chopped (10 grams) • dried shiitake mushrooms, soaked and chopped (10 grams) • shallots •

glutinous rice flour (about 350 grams) • split mung beans (about 250 grams) • scallions • sugar (about 150 grams) • to 1 cup plus 1 tablespoon boiling water (230–250 ml) • salt • Vegetable oil

bread flour (300 grams) • sugar (30 grams) • instant yeast • whole milk (100 ml) • water (80 ml) • softened butter (40 grams), microwaved for 10 seconds, then another 20 seconds

rice flour (400 grams) • tapioca starch (100 grams) • fermented rice water (300 grams) • fresh coconut water (750 grams) or 2 1/2 cups coconut water (600 grams) + 2/3 cup pandan leaf juice (150 grams) • For the coconut sauce: • coconut milk (200 grams) • cornstarch (50 grams) • vanilla extract • Some toasted sesame seeds

rice flour (about 150 grams) • tapioca starch (about 150 grams) • cooked white rice (about 50 grams) • water (about 600 ml) • Fried shallots • dried wood ear mushrooms • salt

glutinous rice flour (about 600 grams), divided for three colors • sugar (about 500 grams) • hulled mung beans (about 400 grams) • Pandan • ginger • coconut milk (about 400 ml) • Magenta plant leaves (lá cẩm) • Toasted sesame seeds • Cooking oil, salt, shallots

all-purpose flour (about 250 grams) • salt • water (about 160 ml)

Thai glutinous rice flour (about 100 grams) • water (75-80 ml, add gradually) • Thai glutinous rice flour (about 60 grams) • steamed and mashed pumpkin • water (200 ml) • fresh ginger • pandan leaves • sugar • salt

glutinous rice flour (about 500 grams) • light brown sugar (about 500 grams) • palm sugar (for extra aroma and flavor) • split mung beans, hulled (about 500 grams) • tapioca starch (about 50 grams) • sesame seeds (about 50 grams) • pandan leaves • large piece fresh ginger • coconut milk (about 500 ml; canned coconut milk is fine) • shredded coconut (about 100 grams) • salt, a little granulated sugar

For the dough: 3/4 cup glutinous rice flour (100 grams), 4 tablespoons sugar (not heaping), 9 tablespoons water • For the filling: 1/3 cup split mung beans, peeled (50 grams), 2 tablespoons coconut milk, 3 tablespoons sugar, a pinch of vanilla sugar • For the syrup: 9 tablespoons sugar, 1 piece of ginger, 2 tablespoons tapioca starch, 4 1/4 cups water (1 liter) • coconut milk (100 grams), 3 tablespoons sugar

Bánh cuốn flour: 200 grams (about 1 2/3 cups) • Ground pork: 300 grams (about 2/3 pound) • Wood ear mushrooms, shiitake mushrooms • small onion • Fried shallots • Vinegar, sugar, fish sauce, salt, black pepper, fresh chili • Vegetable oil • tapioca starch (about 16 grams) • Cucumber, carrot, fresh herbs (such as cilantro, mint, and lettuce)

tapioca starch (about 400 grams) • rice flour (about 100 grams) • ground pork shoulder, double ground (about 200 grams) • dried wood ear mushrooms • dried shiitake mushrooms • Vietnamese balm, cilantro, sugar, black pepper, shallots, and seasonings to taste

all-purpose flour (100 grams) • rice flour (100 grams, I used whole grain rice flour) • sugar (50 grams) • coconut milk (100 grams) • unsweetened milk (50 grams) • baking powder (8 grams)