Chilli flake

all-purpose flour (about 350 grams), plus extra for dusting • warm water (about 200 grams, 130–140°F/55–60°C) • salt • sugar • ground pork (about 130 grams) • napa cabbage kimchi • ginger • solo garlic • beaten egg (about half an egg, 25 grams) • Salt and ground pepper, to taste • ground pork (about 130 grams) • –3 leaves napa cabbage •

cooked chicken breast (340 g) • lemongrass (20 g) • garlic (10 g) • brown sugar (14 g) • good-quality fish sauce (30 ml) • chili powder • five-spice powder • vegetable oil • lime leaves (15 g) • fresh red chilies • salt • Korean chili flakes (optional)

chicken breast (about 700 grams) • Korean chili flakes • lemongrass • garlic • sugar • annatto oil or powder • turmeric powder • salt • Fresh chili peppers (to taste) • kaffir lime leaves

Fish (any kind you like) • Pineapple • Fish sauce • Salt • Seasoning powder • MSG (optional) • Black pepper • Cooking oil • Fried chili (use fresh or chili flakes, as desired)

crispy Vietnamese baguettes or French baguettes • ground beef (about 200 grams) • ground pork (about 100 grams) • pork fat (about 20 grams; skip if your ground pork is fatty) • five-spice powder • palm sugar • lemongrass • chili pepper • garlic, minced • cornstarch • carrot • daikon radish •

Fresh rice vermicelli noodles • Brown oyster mushrooms (or king oyster mushrooms) • Cucumber • Korean chili flakes (optional) • Soy sauce • Vegetarian fish sauce, sugar, lime, chili • Vietnamese coriander (rau răm) or fresh herbs

ground beef (300 grams) • garlic, minced • small shallot, minced • large egg • MSG • chicken bouillon powder • fish sauce • black pepper • dried chili flakes • Betel

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 •

dried banh hoi (dried rice vermicelli sheets) • shallots • sugar (about 50 grams) • fish sauce (about 30 ml) • chili sauce (about 30 ml) • dried pork floss (about 15 grams) • water (about 60 ml) • green onions • dried chili flakes (about 4 grams)

catfish (about 400 grams) • water (300 ml) • scallions • shallots • garlic • Fresh chili pepper, chili flakes • Sugar, chicken bouillon powder, MSG • Black pepper, fish sauce

water (6 liters) • beef shank (1 kg) • oxtail (optional) (1/2 kg) • pork hock (1 kg) • pork shank (1/2 kg) • lemongrass • large onions • salt • sugar • –2 tablespoons seasoning powder • –4 tablespoons fish sauce (45–60 ml) • fermented shrimp paste (mắm ruốc Huế) •

beef shank (about 1 kg) • beef bones or beef short ribs (about 1/2 kg) • rock sugar (about 30 grams) • salt • thick rice vermicelli noodles, fresh or dried and cooked (about 1 kg) • water (about 5 liters) • fresh lemongrass • dried chili flakes • Some garlic and fresh lemongrass, finely minced • olive oil • fermented shrimp paste (any brand) • Some green onions, cilantro, and Vietnamese coriander (rau răm) •