Style

rice vermicelli noodles (about 500 grams) • blended chili peppers, 1 blended garlic clove, 3 blended shallots • Perilla leaves, lettuce, spearmint, peppermint, cilantro, and other fresh herbs for serving • ground pork with some fat (about 200 grams) • pork belly, sliced (about 300 grams) • For marinating 1.1 lbs meat: 1 1/2 tablespoons oyster sauce, 2 tablespoons fish sauce, 1 tablespoon honey, 1/3 tablespoon MSG, 1/3 tablespoon caramel sauce, ground pepper, 3 blended shallots • Dipping sauce ratio 3-3-1.5: fish sauce, sugar, vinegar • Pickled vegetables: 1 kohlrabi (or green papaya), 1 carrot, optional green mango, all thinly sliced, blended garlic and chili

snakehead fish (about 1 kg) • ripe tomato • onion, 1 small piece of ginger • Quang-style rice noodles (about 400 g) • Fresh greens: lettuce, baby mustard greens, fresh herbs, banana blossom • Roasted peanuts • Green onion and cilantro • Garlic, chili, turmeric powder, annatto oil

whole chicken (about 2.2 lbs or 1 kg) • pork belly • shallots • small shallots (also called 'hanh cham' in the North, used for their aromatic flavor) • peanut oil (or other neutral oil) • small bowl roasted peanuts, roughly crushed • small stalk lemongrass • annatto oil • Mi Quang noodles (wide rice noodles) • crispy rice crackers (banh trang nuong) • green chili, lime, assorted fresh herbs (lettuce, shredded banana blossom, Thai basil, shredded cabbage, garlic chives, etc.), scallions, cilantro • seasonings: chicken bouillon powder, fish sauce, salt, chili paste, sugar, black pepper, fish sauce

chicken • fresh wide rice noodles (about 200 grams) • Roasted peanuts • Chili jam or sautéed chili • Mixed fresh herbs for serving • Chopped onion and garlic • Seasonings

beef (500 g) • large eggs • tomato • small slice pineapple • Quang-style rice noodles (500 g) • Vegetables: lettuce, mixed herbs, shredded banana blossom, bean sprouts • Roasted peanuts, grilled sesame rice crackers • Green onions and cilantro • Minced onion and garlic • Lime and chili

chicken thighs (500 g) • pandan leaves • five-spice powder • soy sauce • chicken bouillon powder • fish sauce • chili sauce • honey • sugar • oyster sauce • chili powder • vegetable oil •

pork chops • Oyster sauce • Soy sauce • Black pepper • Honey • Garlic powder • Seasoning powder (or chicken bouillon) • Sweetened condensed milk • Orange juice

firm tofu • tom yum sauce • sugar • soy sauce • small handful of fresh basil leaves • Enough vegetable oil for deep frying • water

lotus root (about 200 g) • carrot (about 50 g) • rehydrated royal fern stems (about 100 g) • pickled mustard greens (about 100 g) • ginger (about 10 g) • red chili pepper • bird’s eye chili • Korean chili powder (optional, for color) • vinegar (about 50 ml) • sugar (about 100 g) • fish sauce (about 40 ml)

snakehead fish (or any firm white fish) • daikon radish • green onion • onion • Some minced garlic • sesame oil (10 ml) • soy sauce (30 ml) • Sweet paprika (I use this for kids instead of Korean chili powder)

Quang-style rice noodles (about 1 kg) • small shrimp (about 300 grams) • pork belly (about 300 grams) • bean sprouts (about 300 grams) • Green onions, shallots, and seasonings • Fresh mint

Fresh Quang-style noodles (you can substitute with dried Quang noodles, just boil and drain them) • Eggs • Pork (can use pork ribs) • Shrimp • Tomato, pineapple, onion • Lettuce, bean sprouts, cucumber • Green onions • Seasonings: sugar, black pepper, fish sauce, salt, chicken bouillon

Quang-style rice noodles (about 1 kg) • whole chicken (about 2.2 lbs) • quail eggs (about 500 grams) • Assorted fresh herbs and greens • Lemongrass, annatto oil, seasonings

ground pork shoulder (about 600 grams) • good quality pork belly (about 700 grams) • Rice vermicelli noodles (bún) • Shallots, garlic, black pepper, vinegar, honey, lime, chili, scallions, pre-made meat marinade (or use ground galangal, chili, lemongrass, sugar) • Fresh herbs: mint, perilla, cilantro, lettuce • Kohlrabi, carrot

large egg • beef fillet (about 150 g) and some minced garlic • French fries (about 100 g) • pork floss (about 20 g) • small baguette • Some fresh greens • Seasonings

basa fish, cut into pieces (500 g) • fish sauce (75 ml) • caramel sauce (nước màu, made from sugar) (45 ml) • MSG (optional) (15 ml) • seasoning powder (such as chicken bouillon) (5 ml) • sugar (45 ml) • water (200 ml) • coconut water (200 ml) • shallots, minced, 5 cloves garlic, minced • onion • ground black pepper (5 ml)

Fish fillet (I used basa) • Red bell pepper • Onion • Green onion • Shallot • Sweet pepper • Garlic • Oil (I used salmon oil) • Pork belly fat • Low-sodium soy sauce for kids

catfish • galangal • sugar • pork belly (about 200 grams) • fresh tea leaves • Seasoning powder • Sugar • Fish sauce • MSG (optional) • Cooking oil

medium shrimp (such as white shrimp or tiger shrimp) • large egg • onion powder, ground black pepper • crispy frying mix (not tempura batter) • panko breadcrumbs

onion • olive oil • tomato • fresh Chinese sausages (optional) • water (about 500 ml) • Bibigo kimchi (about 1 cup or 250 grams) • tofu (about 10.5 oz or 300 grams) • leek • eggs (optional)

bánh tét • Thinly sliced deli meats (such as ham, sausage, Chinese sausage, pork roll, etc.) • Pork floss • Pickled shallots or pickled vegetables

pork chops (choose pieces with a mix of meat and fat so the pork stays juicy when cooked) • garlic • shallots • scallion whites • lemongrass • palm sugar or light brown sugar • honey • sweetened condensed milk • five-spice powder • garlic powder • chili powder • good-quality fish sauce •

butter (about 30 grams) • all-purpose flour (about 30 grams) • whole milk (about 100 ml) • heavy whipping cream (about 100 ml) • vegetable broth or water (about 300-350 ml) • Salt, to taste • small cup green peas • small cup bell pepper (chopped) • bay leaves (or substitute with a little thyme if unavailable) • cauliflower florets (about 300 grams, florets only; if using a whole head, about 14-16 ounces/400-450 grams) • little onion

dark brown sugar (about 25 grams) • garlic • red chili peppers • culantro leaves, chopped • Juice of 1 lime • roasted peanuts, crushed (about 50 grams) • MSG (optional) • water (30 ml) • seasoned salt

basa catfish (about 6 pieces) • soy sauce (60 ml) • fish sauce (60 ml) • sugar (50 g) • olive oil (60 ml) • water (120 ml) • onion • chayote squash (about 1 lb/500 g) • daikon radish (about 10 oz/300 g) • small napa cabbage (about 10 oz/300 g) • Japanese green beans (200 g) • Korean squash (about 9 oz/250 g) •

fresh rice vermicelli noodles (500 g) • boneless, skinless chicken breast (300 g) • large eggs • roasted peanuts (20 g) • medium carrot • cucumber • lettuce • Shiitake mushrooms (or substitute with dried shiitake) • Cherry tomatoes • Fresh mint • Peanut butter • Minced garlic, lime •

–2 1/4 lbs pork spare ribs (800 g–1 kg) • dried shrimp (200 g) • yellow Mi Quang noodles (1 kg) • roasted, unsalted peanuts (100 g) • grilled rice crackers • fermented shrimp paste • medium jicama • medium onion • Minced garlic and shallots • bean sprouts (200 g) • Caron greens, finely shredded • Mixed fresh herbs (such as cilantro, mint, basil) •

frog legs • Green onions (scallions) • small garlic clove • shallots • cornstarch • vegetable oil • oyster sauce • julienned ginger • soy sauce • Black pepper • palm sugar syrup

whole chicken (about 3-4 lbs/1.4-1.8 kg) • Quang-style noodles (about 2 kg) • turmeric root • Fresh herbs for serving

tapioca starch (about 300 grams) • water (about 450 ml) • small shrimp, peeled (about 300 grams) • shallots, finely chopped • pork belly (about 150 ml, diced) • stalks green onion, finely sliced • annatto oil (about 50 ml) • ground black pepper (about 3 grams) • Sweet and sour fish sauce: • water (about 100 ml) • sugar • Fish sauce, seasoning powder, and bouillon to taste •