Basic spices

winter melon (about 300 g) • Seasoning powder or salt • cooking oil • water • Black pepper • Cilantro

basa fish, pre-cut • broccoli • pineapple, pre-cut • carrot • gourd (opo squash) • cabbage • green onions • fresh coconut water • Chili peppers, garlic • coconut caramel sauce • fish sauce • sugar •

bone-in chicken (about 600 grams) • bánh canh noodles (about 500 grams) • daikon radish • carrot • Seasonings: salt, fish sauce, MSG, black pepper, shallots, green onions

Pho spice • beef brisket (about 500 grams; use your preferred cut) • water (2000 ml) • sugar (about 25 grams) • MSG (about 4 grams) • Cilantro, Thai basil, rice paddy herb, onion, scallions

pork hock (about 500 grams) • pork (about 500 grams) • field crabs • fried tofu • pork blood pudding • tomatoes (about 700 grams) • annatto seeds (about 10 grams) • Culantro (ngò rai) • Garlic, lime, chili • Mixed fresh herbs (bean sprouts, banana blossom, water spinach) • Fermented shrimp paste (mắm ruốc) • Common seasonings

Tài Ký coconut bánh xèo mix (or any coconut bánh xèo mix) • For the batter: Water, olive oil, 1 chicken or duck egg, salt, onion or shallot, green onion, saffron (I used saffron for color since I was out of turmeric, but the mix already contains turmeric) • For the filling: Jicama, beef, bean sprouts, black pepper, salt, soy sauce • Fresh herbs, rice paper, fish sauce for serving

beef brisket (1 kg) • beef plate or flank (200 g) • medium yellow onions • ginger (about the size of three fingers) • star anise pods • small cinnamon stick • black cardamom pod • black pepper • dried rice noodles • water (1.5 liters) • small bowl fish sauce, or substitute with salt or seasoning powder to taste • little fresh mint •

beef tendon (200 g) • beef brisket (300 g) • beef sirloin (300 g) • small shallots, roasted • bean sprouts (200 g) • Pho noodles or rice noodles (hủ tiếu) • Herbs for pho: Thai basil, culantro, lettuce • Condiments: green onions, lime, chili, chili sauce, black pepper

Beef brisket • Pork spare ribs • Beef pho spice packet (Aji-quick or similar) • Dried pho noodles • Onion • Bean sprouts, green onions • Salt, sugar, hoisin sauce, lime, chili

ground pork • medium yellow onion • dried wood ear mushrooms • dried shiitake mushrooms • medium carrot • small handful dried glass noodles (mung bean vermicelli) • bean sprouts • cilantro (adjust to your liking) • Green onions • small shallot (for marinating the meat) • fish sauce • sugar •

Bibigo Mandu dumplings (any flavor; I like pork) • Onion • Green onions • Ground pork (optional) • Bouillon powder • Sugar • Water • Black pepper • Vinegar • Chili oil • Soy sauce

pork bones (500 g) • cinnamon stick • star anise pods • small piece ginger • onion • rare beef, thinly sliced (200 g) • beef meatballs (150 g) • rice noodles (banh pho) (1 kg) • bean sprouts (200 g) • Fresh herbs (such as Thai basil), culantro, and green onions

ripe Dole bananas (about 200 grams) • all-purpose flour (195 grams) • baking powder • ground cinnamon • large eggs • melted butter • brown sugar or honey • salt • Greek yogurt (or plain unsweetened yogurt, or unsweetened milk) • powdered sugar (for garnish) • blender • oven •

whole duck • sugar • soy sauce • caramel sauce • malt syrup • MSG • fish sauce • five-spice powder • chili powder or chili satay (add more if you like it spicy) • shallots, 6 garlic cloves, juiced (or use onion powder and garlic powder) • dried banh hoi rice vermicelli • scallions •

whole free-range chicken • onions • large piece of ginger • shallots, as desired • chicken pho seasoning cubes + 1/2 packet of pho spices available at the market or supermarket (star anise, cinnamon, coriander seeds...) • Salt, MSG or chicken bouillon, sugar • water (about 3 quarts) • Fish sauce, chili sauce, hoisin sauce, ground pepper, fresh chili, lime for serving • Green onions, bean sprouts, basil, pho noodles

beef shank (500 grams) • beef tendon (300 grams) • pork spare ribs (500 grams) (You can also use pork hock if you prefer, but my family likes spare ribs) • Vietnamese pork sausage (chả lụa) or substitute with pork loaf, crab sausage, or pork blood cubes (300 grams) • Fresh rice vermicelli noodles (bún) • Sliced water spinach, shredded banana blossom, bean sprouts, fresh herbs (cilantro, mint, Thai basil) • Chili satay sauce • Onion, green onion • Hue-style fermented shrimp paste (mắm ruốc Huế) • Seasonings: lemongrass, ginger, dried shallots, garlic, chili powder, bouillon powder, sugar, annatto oil

pork belly (1 kg) • large eggs • Phu Quoc black pepper sauce (45 ml) • minced onion and garlic (15 ml) • Seasonings

whole fish (any kind you like) • turmeric powder (fresh turmeric is even better) • cooking oil • lemongrass, thinly sliced • small chili pepper, thinly sliced • garlic, minced • small shallot, minced • water (about 480 ml) • Seasonings: salt, sugar, MSG (optional)

beef brisket (about 300 g) • roasted shallots, roasted ginger, and onion • Dry-roasted coarse salt • cooking wine • Thinly sliced herbs: culantro, Thai basil, cilantro, mint, thinly sliced onion, bean sprouts • star anise pods • black cardamom pods (about 6 g) • large cinnamon stick (about 20 g) • whole cloves (2 g) • coriander seeds (15 g) • fennel seeds (6 g)

thick rice noodles • water (1.5 liters) • beef shank • large stalks lemongrass • onion • ginger • garlic • fermented shrimp paste • fish sauce • Fresh herbs: mint, bean sprouts, green onions, cilantro • annatto oil

pork belly • pork shoulder or any preferred cut • tapioca starch • Onion powder, garlic powder, pepper, sugar, fish sauce, oyster sauce • Annatto oil • Water • Fish sauce • Green papaya, cucumber, carrot • Basic seasonings

large napa cabbage • medium or large carrots • medium daikon radish • small bunch of chives • green onions, choose ones with thick stems • pear or apple (I use South African pear, but any will do) • large onion • garlic • chili powder (I use Korean chili powder; Vietnamese chili powder will be very spicy) • ginger powder (or use finely minced ginger) • rice flour (if you don't have rice flour, you can use mashed or finely ground cooked rice, or grind rice into flour) • fish sauce •

Beef (choose brisket for the best stew) • Carrots, potatoes, ginger, garlic, shallots, tomatoes, red wine • Five-spice powder, turmeric powder, butter, fish sauce, pepper, sugar, MSG, seasoning powder

pork hocks • ham • sausages • pickled olives • finely chopped lemongrass (about 100 grams) • green onions • Seasonings: oyster sauce, sesame oil, five-spice powder, olive oil, black pepper

small yellow chicken (about 2 1/2–3 lbs or 1.1–1.4 kg) • Pho spice mix (cinnamon stick, star anise, cloves, black cardamom, coriander seeds, fennel seeds) • large onion • Green onions (scallions) • Red chili pepper • Chicken bouillon powder, salt, fish sauce, black pepper • Pho noodles (fresh or dried) • Herbs for serving: Thai basil, culantro, sawtooth herb, bean sprouts—use what you have • Hoisin sauce, sriracha (optional)

whole chicken • Pho spices: star anise, cinnamon stick, • Shallots • Salt • Bean sprouts • Thai basil • Lime • Lime or calamansi • Green onions • Culantro • Chili sauce

Beef (tenderloin recommended): 10 1/2 oz (300 grams). Pork belly: 3 1/2 oz (100 grams). Shallots, garlic • five-spice powder + betel leaves + soy sauce + sugar + salt + black pepper • Vegetable oil

beef brisket (about 500 g), 1.1 lbs rice noodles (about 500 g), beef bones • Pho spice packet, rock sugar, salt, hoisin sauce, sriracha • Bean sprouts, culantro, rice paddy herb, garlic, vinegar, sugar

Mi Quang noodles (adjust amount as needed) • free-range chicken, about 2.2 lbs (1 kg) • small shallots (or pearl onions) + peanut oil, turmeric powder • fresh coconut water • Peanuts • Greens: young mustard greens, mint, lettuce, fish mint, banana blossom

Pork shoulder, pre-sliced into large pieces (available at most supermarkets) • Lemongrass, garlic, five-spice powder, oyster sauce, honey or sweetened condensed milk, salt,