Boiled

eggs • Red cabbage • Green cabbage • Roasted peanuts and toasted sesame seeds • plain unsweetened yogurt (about 45 grams) • vinegar • salt • black pepper • olive oil • garlic

sweet corn • carrot • kohlrabi • cauliflower • pork back fat or pork belly (about 300 grams) • granulated sugar • fish sauce • water • chili sauce (such as sriracha) • black pepper • red chili pepper • shallots •

Wild pork (or regular pork) • Fish cake • Eggs • Fermented pineapple fish sauce (mắm nêm with minced pineapple) • Assorted fresh herbs: lettuce, mint, fish mint, mango, green banana, pineapple, cucumber • Thin rice paper wrappers • Rice vermicelli noodles (optional)

rolled oats (about 40 grams) • Chicken broth (fat removed) • ground pork (about 100 grams) • fresh shiitake mushrooms • large egg • Shallot • Green onion and cilantro • Fish sauce, black pepper

papaya • fermented fish sauce (mam ca linh) • small piece of ginger • chili peppers • little fish sauce • little sugar

young okra (about 500 grams) • carrot • dried straw mushrooms (about 50 grams) • rice water (if available) • chopped leeks (white part only) • soy sauce • dark soy sauce • palm sugar

fern shoots • salt • water (1 liter) • ice water • fermented tofu (chao) • sugar • minced garlic

kohlrabi (about 300 g) • black sesame seeds (about 10 g) • roasted peanuts (about 10 g) • salt (about 3 g)

wild pork leg (about 500 grams) • shallots • small piece of ginger • whole black pepper • good-quality fish sauce

(about 1/2 to 3/4 cup) rice • (about 10.5 ounces) mam da greens (or substitute with bok choy or similar leafy greens) • pre-cooked braised carp • ginger • salt

chicken • small piece of ginger • Seasonings

pork tongue • shallots • Seasonings

giant river prawns • young coconut • lemongrass • cilantro stems • salt • sugar

jute leaves (about 200 grams) • salt • water (about 500 ml)

Chinese broccoli (gai lan) • eggs, washed • fish sauce • salt

fresh rice vermicelli cakes (bún lá tươi) • firm tofu • boiled pork offal: pork heart, pork liver, intestines, stomach, and blood sausage • boiled pork belly • fresh spearmint (húng lủi) • Vietnamese balm (húng láng) • Vietnamese perilla (kinh giới) • scallion greens • vegetable oil (15 ml) • fermented shrimp paste (mắm tôm) • sugar • fresh lime juice •

chrysanthemum greens (tần ô, also called garland chrysanthemum) • eggs, as desired • good-quality fish sauce (30 ml) • Thai chili pepper • garlic

virgin snails (500 g) • lemongrass • lime leaves • water (1 liter) • fish sauce • small piece ginger • chili pepper • sugar • lime

egg

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 • Roast pork • Pork belly • Pork sausage • Fermented anchovy sauce (mắm nêm) • Young jackfruit • Shallots, garlic • Chili peppers, lime, cucumber, pineapple, carrot • Mixed fresh herbs, bean sprouts, Vietnamese coriander (rau răm) • Chili sauce • Raw peanuts • Cooking oil, sugar, seasoning powder

Lettuce • Cucumber • Rice vermicelli noodles • Boiled pork • Mắm nêm (Vietnamese fermented anchovy sauce) • Garlic • Chili pepper • Sugar • Finely chopped pineapple

minced garlic • minced shallot • minced ginger • minced lemongrass • thinly sliced kaffir lime leaves • finely chopped green onions • chicken fat from boiled chicken (or substitute with olive oil if you prefer less fat) • scant teaspoon salt • sugar • hot water

Snakehead fish • chili peppers • okra • luffa (sponge gourd)

fish sauce (60 ml) • water (30 ml) • vinegar or fresh lime juice (30 ml) • golden sugar (about 40 grams) • Ginger, garlic, chili, lime leaves, lemongrass • Calamansi (or substitute with extra lime)

chicken feet (1 kg) • lemongrass • ginger • For the dipping sauce: seasoned salt, calamansi (or lime), sweetened condensed milk, black pepper, garlic, chili, lime

dumplings (about 300 g; I used pork and cheese dumplings) • water (about 300 ml, or more as needed for boiling the dumplings) • fried shallots in oil (about 2 shallots) • ketchup • chili sauce • fish sauce • sugar • seasoning powder • MSG (optional) • water (about 300 ml) • cornstarch (add when the sauce is hot) • Korean chili flakes •

garlic • equal amount of ginger (about 2 cloves worth) • dried shiitake mushrooms • egg • water (40 ml) • sake (Japanese cooking wine) • soy sauce • sugar • salt • pepper • five spice powder • garlic chives •

free-range chicken eggs • green cabbage • red tomato • Seasoning powder, salt, pepper, lime, fish sauce, chili

snake gourd • sesame salt • Salt