Can

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 •

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

milk, 1-2 cartons yogurt • coconut milk, 1/3 can sweetened condensed milk

ong can fish (about 1.1 lbs or 500 grams) • garlic • small shallot • green and red chili peppers • sprigs of fresh green peppercorns • cooking oil (15 ml) • braising sauce (45 ml) • pair of wooden chopsticks • stainless steel pan

eggplants (about 1 1/2 pounds or 680 grams) • king oyster mushrooms (about 6 ounces or 170 grams) • large tomato • Perilla leaves, wild betel leaves, shallot • Basic seasonings (such as fish sauce, soy sauce, salt, or vegetarian seasoning)

avocados (about 1 kg; adjust amount based on servings, you can use just one avocado if desired) • coconut milk • tapioca starch • sweetened condensed milk • unsweetened milk (about 120 ml) • Roasted peanuts or cashews, as desired

thinly sliced beef (choose thin cuts for easy rolling; you can also use pork belly for both the stew and to make a rich broth for the noodles) • large eggs • soy sauce (Shoyu) for marinating eggs (120 ml) • sweet cooking rice wine (Mirin) for marinating eggs (120 ml) • Fresh or dried udon noodles, or ramen noodles if preferred • water (3.5 liters) • dried kelp (konbu) • sweet cooking rice wine (Mirin) (120 ml) • sake (Japanese cooking wine) (120 ml) • soy sauce (Shoyu) (120 ml) • bonito fish stock powder (Hon dashi) • chili bean sauce •

gelatin (soak in 2 2/3 tablespoons water to bloom) • heavy whipping cream (250 ml) • whole milk (250 ml, unsweetened) • sugar (50 g) • Canned fruit (lychee, peach, or use longan syrup) • rock sugar (100 g)

sweet potatoes (can use different colors) (200 g) • tapioca starch (about 340 g) • Sugar (to taste) • coconut milk (170 ml) • Grass jelly

glutinous rice flour (about 1 kg; you can use regular glutinous rice flour or freshly milled rice flour if available, which is very easy to work with) • sugar cubes (about 200 grams) • toasted sesame seeds (about 20 grams)

pork leg (you can also use pork shoulder or butt), 2.2 lbs banh hoi (Vietnamese woven rice vermicelli) • Cucumber, mixed fresh herbs, 1 small bunch of garlic chives • soy sauce, 2 tablespoons oyster sauce, 2 tablespoons sugar, 2 tablespoons honey, 1 tablespoon seasoning powder, 1 tablespoon cooking wine (optional), 2 tablespoons char siu marinade powder (required) • fresh coconut water (about 480 ml), minced garlic, cooking oil

firm tofu • dried seaweed (50 g) • fresh shiitake mushrooms • miso paste • dried banh canh noodles (you can use fresh banh canh noodles if available) • Seasonings

all-purpose flour (20 grams) • water (80 grams) • all-purpose flour (400 grams; you can use 1 2/3 cups bread flour (200 grams) + 1 2/3 cups high-gluten flour (200 grams)) • dry milk powder (30 grams) • sugar (80 grams) • instant yeast (8 grams) • salt (2 grams) • whole milk (180 grams) • large egg • unsalted butter (60 grams) • egg yolk (about 30 grams) • whole milk (about 30 grams) •

beef tenderloin (this is the most tender cut, but you can use your preferred cut. I like it soft and not chewy) • Pho noodles: If you can't find fresh pho noodles, use dried ones. Adjust the amount based on your appetite • Cornstarch • Baking soda • large eggs • Choy sum, baby bok choy, or Shanghai bok choy • small carrot • onion • fresh shiitake mushrooms (or substitute with king oyster mushrooms) • Green onions, garlic • Cooking oil, bouillon powder, sugar, light soy sauce, dark soy sauce (optional, but adds aroma), oyster sauce, black pepper, sesame oil (optional)

Korean wheat noodles (somen) (about 500 grams). If you can't find these, you can use Vietnamese rice vermicelli noodles instead—they're just as tasty and easier to digest. Buy noodles from the supermarket that aren't sour • quail eggs • medium onion • large perilla leaves (optional, but they add great flavor if you can find them at large supermarkets or Korean grocery stores) • medium carrot • cucumber • Asian pear • toasted sesame seeds (crushed or whole, for topping) • Korean chili paste (gochujang) • Korean soy sauce • sugar • sesame seeds (for the dressing) •

Bánh chưng (Vietnamese sticky rice cake) • Bamboo ties (the strips used to wrap the cake)

cooked crab meat (can substitute for roe crab) • large sea shrimp • pork paste (giò sống) • pork blood pudding • straw mushrooms • fish cake (store-bought) • pork hock • quail eggs • fried dough sticks (optional) • tapioca starch • Bánh canh rice noodles • Annatto oil •

T-bone pork chops (you can substitute with pork shoulder if preferred) • Chinese sausages (lap xuong) • large eggs • tomato or cucumber for serving • garlic, fried until fragrant • small shallot, finely chopped • good-quality fish sauce (45 ml) • finely chopped lemongrass (45 ml) • soy sauce (15 ml) • sweetened condensed milk (30 ml) • ground black pepper (10 ml) • curry powder or turmeric powder (5 ml) •

Brown rice phở noodles (you can use regular white phở noodles if unavailable) • tapioca starch (50 grams) • Bell pepper, carrot, baby corn, Chinese broccoli (gai lan)

ground pork shoulder (for best texture, chop by hand if you can) • –7 oz glass noodles (bean thread noodles) • dried shiitake mushrooms • dried wood ear mushrooms • carrot • onion • –7 oz peeled shrimp (or mantis shrimp, crab—use sparingly to avoid making the filling too salty) • Scallions and cilantro • Fresh mint (optional, but helps cut the richness) • MSG (optional) • –2 tablespoons ground black pepper

beef bones (you can also add brisket, rare beef slices, or Vietnamese pork sausage) • lemongrass • pineapple • water (3 liters) • Seasonings: rock sugar, salt, fermented shrimp paste, MSG, chili oil • Vegetables: lettuce, bean sprouts, banana blossom, Thai basil, mixed herbs, Vietnamese coriander • Green onions, cilantro, onion for garnish, lime, chili

ripe bananas • large can coconut milk • tapioca pearls • Sugar • vanilla extract • toasted sesame seeds

ripe bananas • coconut milk or canned coconut water (350 ml) • Salt • Sugar • Banana • medium bowl glutinous rice (I forgot to weigh it, but you can cook extra and enjoy the leftovers) • Roasted peanuts or toasted sesame seeds

large eggs • whole milk (about 240 ml), unsweetened • granulated sugar • small cans sweetened condensed milk • lemon

tapioca starch (about 100 grams) • all-purpose flour (about 200 grams; can substitute with rice flour) • dried vegetarian soy protein ribs (about 50 grams) • five-spice powder (can substitute with char siu seasoning) • Sugar, salt, vegetarian seasoning granules • small baguette (can substitute with glass noodles)

rice flour (about 4 cups) • fermented glutinous rice, including both the rice and liquid (about 2/3 cup) • granulated sugar (about 1 1/2 cups) • coconut water and canned coconut milk combined (about 3 cups) • Toasted sesame seeds and roasted peanuts • Vegetable oil (or coconut oil) • Cake molds and a steamer

sardines • pineapple (about 100 grams) • eggs • water (about 30 ml) • green onions • seasoning powder • sugar • ground pepper • chili powder • fish sauce • cooking oil

sardines • Fresh rice noodles • Fried fish cakes • Tomatoes • Cabbage • Onion • Lemongrass

whole milk (220 ml) • coconut milk (250 ml) • small cans sweetened condensed milk (add more or less to taste) • sugar (50 grams) • egg yolks • cornstarch • vanilla extract

chicken drumsticks • small cup risotto rice (you can use sticky rice or regular white rice if you prefer) • small cup white beans • carrot • corn kernels • green peas • Ginger, garlic, onion • Seasonings: salt, pepper, fish sauce