Ebi

fresh shrimp (200 grams) • pork belly or pork shoulder, with both lean and fatty parts (200 grams) • dried wood ear mushrooms • small taro root • small carrot • Shallots and garlic • egg • Rice paper wrappers for rolling • Seasonings: ground black pepper, salt, chicken bouillon powder, fish sauce, sugar, cooking oil

large eggs • leftover shrimp and pork stir-fry • Green onions and cilantro • Seasonings

Dried cassava noodles (mành mành) • Shrimp, pork, and quail eggs • Fresh herbs and fish sauce • Basic seasonings

shrimp (300 grams) • ground pork (200 grams) • pork bones (400 grams) • daikon radish • onion • Wonton wrappers • Green onions, minced shallots, sesame oil, etc • Char siu pork (homemade or store-bought)

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

mustard greens (or Chinese mustard greens) • peeled shrimp (about 150 grams) • Seasonings: minced shallot, salt, MSG (optional)

rice flour (about 150 grams) • tapioca starch (about 20 grams) • boiling water (about 150 ml) • Salt, cooking oil

fresh shrimp (500 grams) • cornstarch (about 5 grams) • tamarind concentrate (about 60 ml) • sugar, adjust to taste (about 90-100 grams) • Minced garlic, green onions, black pepper • Cooking oil • chili sauce (about 10 ml) • fish sauce (about 30 ml) • seasoning powder (about 5 grams) • salt

ground pork (choose pork with 30-40% fat) (500 grams) • fresh shrimp, peeled and roughly chopped (300 grams) • dried wood ear mushrooms, soaked until soft, then thinly sliced or finely chopped • glass noodles or bean thread noodles, soaked until soft and cut into 3-4 inch pieces (7-10 cm) • carrot, shredded • small taro root, shredded • fresh mint or cilantro, leaves picked and finely chopped • shallot, finely chopped • duck eggs or large chicken eggs • green bean spring roll wrappers (enough for 30 rolls) • chicken bouillon powder • oyster sauce •

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

tapioca starch (about 400 grams) • shrimp (about 300 grams) • pork belly (about 300 grams) • Salt, sugar, black pepper, chicken bouillon powder (to taste) • Green onions

cassava noodles • small shrimp • pork belly • ground pork • onion • lettuce • mixed fresh herbs (such as cilantro, mint, and basil) • baby cucumbers • carrot

pennywort leaves (about 150 g) • small shrimp (about 200 g, or substitute with small river shrimp) • onion • garlic chili fish sauce • lemon • fried shallots

bánh xèo pancake mix • beer (helps keep the pancakes crispy) • shrimp (about 200 grams) • microgreens (about 100 grams) • bean sprouts (about 100 grams) • lettuce (about 100 grams) • carrot • Green onions, lime, garlic, chili, seasoning powder, fish sauce

shrimp (about 200 grams) • pork shoulder (about 100 grams) • pork belly (about 100 grams) • quail eggs • Shallots, garlic, small onions (like pearl onions) • Chili powder, turmeric powder (optional) • Fish sauce, sugar, cooking oil • Fresh greens: thinly sliced banana blossom, bean sprouts, lettuce, assorted fresh herbs, bitter herbs • Green chili, roasted peanuts, grilled rice crackers, thinly sliced green onions • tomato • pork bone broth (about 500 ml) • Mi Quang noodles (about 1 kg)

pork belly (about 200 grams) • shrimp (about 200 grams) • Rice vermicelli noodles (bún) • Lettuce • eggs • Garlic • Lime • Chili pepper • Sugar, fish sauce, water

For the batter: • rice flour (300 grams) • tapioca starch (50 grams) • wheat starch (50 grams) • salt • For the filling: • pork shoulder (100 grams) • shrimp (100 grams) • small amount of wood ear mushrooms and shiitake mushrooms • jicama • white onion • Minced shallots and garlic •

shrimp (about 200 grams) • chicken breast • eggs • lettuce • Cilantro • roll brown rice vermicelli noodles • Small rice paper wrappers • See the recipe here

fresh shrimp • pork belly, special cut • large eggs • small pumpkin • shallots (or small onions) • peanuts • seasonings: green onions, garlic, fish sauce, bouillon powder • mixed fresh herbs, cilantro and green onions • cooking oil

straw mushrooms • king oyster mushrooms • peeled shrimp • glutinous rice (sticky rice) • regular white rice • split mung beans • Fried shallots • Shallots, scallions, Vietnamese coriander (rau răm), black pepper, seasonings

pork shoulder (300 g) • pork spare ribs (500 g) • shrimp (300 g) • quail eggs • Vietnamese pork sausage (cha lua) (200 g) • rice cracker (banh da) • shallots (100 g) • small jar annatto oil • roasted peanuts, shelled and halved (100 g) • Mi Quang noodles (500 g) • green onions and cilantro (50 g) • garlic, 3 shallots •

medium sea shrimp (500 grams) • straw mushrooms (100 grams) • fresh shiitake mushrooms (dried is fine) • lemongrass • large carrot or 1 small carrot • sweet corn (American corn) • quail eggs • chicken egg

Green cabbage • Dried shrimp • Fish sauce, salt, MSG, black pepper

Thai hot pot broth (2 liters) • green river prawns • fresh rice vermicelli noodles (or 3 packs instant ramen noodles) (500 g) • water mimosa (about 200 g) • taro stem (about 150 g) • banana blossom (about 100 g) • water spinach stems (about 150 g) • tomatoes • sweet corn

Bánh Xèo mix (Tài Ký brand or similar) • peeled shrimp (300 grams) • pork belly (300 grams) • bean sprouts (200 grams) • green onions • Fresh herbs (such as mint, perilla, fish mint, Vietnamese balm, lettuce, etc.) • Sweet and sour fish sauce (mix 2 parts sugar, 1 part lime juice, 1 part fish sauce, 2 parts water) • garlic • Thai chili peppers • small piece carrot

Shrimp heads and shells • large tomatoes • large egg • ground pork (250 grams) • small piece of tofu • peeled shrimp (250 grams) • shrimp roe (after boiling the broth, skim the shrimp roe that floats to the top; add some to the shrimp cake mixture and the rest sauté with tomatoes and add to the broth) • shallot • Seasonings: fermented shrimp paste, black pepper, fish sauce, sugar, MSG • Shredded water spinach • Lettuce • Culantro

large shrimp (about 350 grams) • pineapple • tempura flour or all-purpose flour (about 16 grams) • vegetable oil (about 300 grams) • ▪︎ For the sauce • mayonnaise (about 100 grams) • pineapple (about 50 grams) • sweetened condensed milk (about 25 grams) • chili sauce (about 20 grams) • yellow mustard (about 20 grams)

shrimp (about 500 g), 7 oz pork belly (about 200 g) • shallots, turmeric powder • fresh coconut for coconut water, seasonings

cooked brown rice (about 400 grams) • shrimp • large eggs • straw mushrooms (50 grams) • carrot • green onions • Ground black pepper • Fish sauce • Cooking oil

small shrimp (about 300-400 grams) • fresh lime leaves (or substitute with a small amount of lemon zest) • shallots • Seasoned salt, MSG, black pepper, sugar