Fermented

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)

pineapple • Chopped chili and garlic • fermented anchovy sauce (mắm nêm) • sugar • water • fresh lime juice

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

fried tofu • Fried tofu skin • eggplant • straw mushrooms (100 g) • cabbage • chayote squash • jicama • small daikon radish • small amount of seaweed • fermented soybean paste • red fermented bean curd • lemongrass •

rice flour (100 g) • tapioca starch • cane sugar (120 g) • water (170 g) • fermented rice (cơm rượu) (50 g)

Pork belly • Shrimp • Rice vermicelli noodles • Mixed fresh herbs (such as mint, cilantro, and lettuce) • Green onions • Rice paper wrappers • Lemongrass • Garlic • Red chili pepper • Pineapple • Sugar • Fermented anchovy sauce (mắm nêm)

pig ear • fermented pork roll (nem chua) • Central Vietnamese pork sausage (chả lá Miền Trung) • mixed fresh herbs and greens • Fermented anchovy sauce (mắm nêm)

black fermented soybean paste (about 6 ounces) • white fermented tofu (about 3.5 ounces) • Broth ingredients: green cabbage, napa cabbage, carrots, daikon radish, green onions (1) • Add to the broth with fermented paste: eggplant, king oyster mushrooms, shiitake mushrooms (2) • Vegetables: shredded water spinach, shredded banana blossom, bitter herbs, garlic chives, bean sprouts, mixed fresh herbs, water lily stems • Minced lemongrass

daikon radish (about 250 grams / 9 oz) • fermented soybean sauce • sliced leek (white part only) • fresh ginger • vegetable oil • water (120 ml)

fermented anchovy sauce • pork belly • young jackfruit • green papaya • mixed fresh herbs • fresh rice vermicelli noodles • pineapple, garlic, chili • Seasonings: sugar, salt

wild betel leaves (about 40 leaves) • ground beef (500 grams) • carrot • onion • daikon radish • Lettuce, scallions, lime, chili, rice paper wrappers • small piece pineapple • fermented fish sauce (mắm nêm) • roasted peanuts

ripe bananas (with some black spots) • large eggs • sweetened yogurt • rum extract • vanilla extract • all-purpose flour (200 grams) • baking soda • unsalted butter or vegetable oil (50 grams) • honey (20-50 grams), to taste • sliced almonds

shrimp (about 700 grams) • pork belly (about 300 grams) • lettuce (about 200 grams) • mixed fresh herbs (about 200 grams, such as mint, cilantro, and Thai basil) • cucumbers • fresh rice vermicelli noodles (about 500 grams) • unseasoned fermented anchovy sauce (mắm nêm) • water (200 ml) • pineapple • Minced garlic and chili • sugar • lime

good-quality fish sauce (45 ml) • cold water (45 ml) • sugar (25 grams) • minced garlic (5 grams) • MSG (optional) • lime, a few chili peppers

lotus root (about 200 g) • carrot (about 50 g) • rehydrated royal fern stems (about 100 g) • pickled mustard greens (about 100 g) • ginger (about 10 g) • red chili pepper • bird’s eye chili • Korean chili powder (optional, for color) • vinegar (about 50 ml) • sugar (about 100 g) • fish sauce (about 40 ml)

ripe bananas (about 1 1/4 pounds or 550 grams) • all-purpose flour (200 grams) • plain yogurt (100 grams) • large eggs • vanilla extract • baking soda • salt • unsalted butter (50 grams) • sugar (50 grams, adjust to taste)

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

apple snails or mystery snails (about 1 kg) • lime leaves • lemongrass (half cut into 2-inch pieces, half thinly sliced) • ginger (half thinly sliced, half minced) • fish sauce (15 ml) • sugar (12 grams) • water (60 ml) • rice vinegar or mild vinegar (15 ml) • calamansi or kumquat • garlic

fish cakes (about 500 grams) • cucumber (about 500 grams) • mixed fresh herbs (about 500 grams) • red chili peppers • garlic • fish sauce • sugar • small bowl minced garlic and chili

onion • olive oil • tomato • fresh Chinese sausages (optional) • water (about 500 ml) • Bibigo kimchi (about 1 cup or 250 grams) • tofu (about 10.5 oz or 300 grams) • leek • eggs (optional)

water (1 liter) • sweetened condensed milk (about 350 grams) • whole milk (about 500 ml), unsweetened • fresh strawberries (about 200 grams) • peaches (about 200 grams) • passion fruit (about 200 grams) • kiwi (about 200 grams) • plain yogurt, at room temperature

Greek yogurt • peeled and pitted longan (use thick-fleshed variety) • green tea powder

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 •

large eggs (room temperature) • chopped scallion whites • garlic chili fish sauce • Cilantro and scallions • little toasted sesame seeds and fried garlic

fermented soybeans (natto) • egg • Vegetables of your choice. Today I used cucumber and green papaya from my fridge • Raw fish (optional)

cooked white rice (about 600 grams) • cooked pork (about 80 grams) • Assorted pork rolls or sausage, sliced • kimchi (about 80 grams) • minced garlic (about 10 grams) • chopped green onions (about 10 grams) • Seasonings

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

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

Shiitake mushrooms or white/button mushrooms • Olive oil, butter • White wine • Dried shiitake mushrooms, bay leaf, black pepper, onion, garlic • Miso paste • Cooking cream or heavy whipping cream

Carp: head and tail • tomatoes • Shallots, green onions, fermented rice, seasoning