Fish paste

fish paste (about 200 grams) • bitter melons • small amount of wood ear mushrooms, soaked until soft • Green onions • Cilantro

tilapia fillet (300 grams) • fresh dill • green onions • Ground black pepper, minced garlic and shallots, chicken bouillon powder, salt • raw pork paste (giò sống) (100 grams) • Dried shiitake mushrooms and wood ear mushrooms, finely chopped

salmon head • pineapple • tomato • pickled bamboo shoots • Cilantro, culantro • Cholimex chili paste • Sugar • Salt • Seasoning powder

Rose HanBe cream powder (50g) • Korean chili paste (Gochujang) • –1 cup dried fish broth (or water) (200–250 ml) • unsweetened milk (100 ml) • minced garlic • sesame oil • Hanbe cheese-filled topokki rice cakes • Toppings of your choice

bitter melon • small bowl pork paste mixed with wood ear mushrooms and glass noodles • tofu • mackerel • baby squid • small bowl tomato sauce • Seasonings, green onions, cilantro, black pepper

For the ingredients to make delicious sui cao, you will need: • shrimp (500 g) • lean pork (400 g) • pork fat (100 g) • raw pork sausage (giò sống) (100 g) • fish paste (cá thác lác) (100 g) • dried fish (khô cá ngộ) (10 g) • Green onions, cilantro • dumpling wrappers (you can make these yourself, or buy them at an Asian market or supermarket for convenience) • Choy sum (or other Asian greens) • Seasonings: 1 tablespoon chicken bouillon powder, 1/2 teaspoon ground black pepper, 1 tablespoon sesame oil, 1 teaspoon salt, 1 tablespoon soy sauce, 1 tablespoon sugar, cooking oil

pork bones (for broth) (400 grams) • roasted yellow onion + 1 daikon radish • Choy sum, cut into bite-sized pieces, blanched • ground pork (1.1 lbs lean + 0.66 lbs with fat) (800 grams: 500g lean, 300g fatty) • –14 oz fish paste (cá thác lác) (300–400 grams) • Chopped water chestnuts (for a crunchy texture) • Chopped shallots • Chopped green onions • Wood ear mushrooms, soaked and chopped • Black pepper, chicken bouillon powder, sugar, vegetable oil • wonton wrappers

all-purpose flour (about 200 grams) • water (about 100 ml) • Salt • fish paste (about 100 grams) • shrimp (about 200 grams) • ground pork (about 300 grams) • Green onion tops • Shallots • Cilantro roots • Small carrot • Regular seasoning (salt, pepper, sugar, etc.)

pork paste (about 100 grams) • ground pork (about 300 grams) • wonton wrappers • medium shrimp • garlic chives • Lettuce or mustard greens for serving • Crispy pork fat (optional) • Minced onion and minced garlic • pink salt, rock sugar • anchovy powder, chicken bouillon

wonton wrappers • fresh shrimp, peeled, deveined, and cleaned • fish paste • ground pork • pork paste (or finely ground pork sausage) • ginger (about the size of a fingertip), grated • finely chopped shallot • oyster sauce • soy sauce • cornstarch mixed with 2 tablespoons water • chili sauce • dark soy sauce •

white pomfret (about 1 3/4 lbs or 800 grams) • turmeric • miso paste • shallots • mixed fresh herbs (about 1 kg) • large carrot (about 1 lb or 500 grams) • baby cucumbers • water (200 ml) • dark brown sugar • pure fermented anchovy sauce (about 100 grams) • pineapple • calamansi (or substitute with 2 limes)

chicken drumsticks (about 680 grams) • prepared fish paste (about 100 grams) • bitter melon • taro stem (bac ha) • tomatoes • Rice vermicelli noodles, dill, seasonings • Mixed herbs, bean sprouts, onion, green onion

bitter melon • fish paste (about 150 grams) • pork spare ribs (about 200 grams) • small bowl wood ear mushrooms, soaked until soft • Green onion, cilantro, seasonings

Banh canh noodles (similar to thick rice noodles) • Mackerel fish cake • Quail eggs • Pork paste, ground pork, dried shrimp • Wood ear mushrooms, Vietnamese coriander (rau ram), chili peppers • Salt, sugar, fermented shrimp paste, fish sauce, seasoning powder, annatto oil, ground black pepper, MSG (optional)

hard-boiled quail eggs, peeled • Dried banh canh noodles • pork paste (about 300 grams) • ground pork (about 200 grams) • Chopped green onions, minced garlic and shallots • onion • Fish sauce, salt, MSG, chicken bouillon powder, black pepper, annatto oil

fish paste (about 300 grams, preferably silver carp or similar white fish) • ground pork (about 100 grams) • Chopped fresh dill, to taste • diced carrot (about 30 grams), for color • Minced garlic, chopped green onion, ground black pepper, chicken bouillon powder, MSG (optional), fish sauce • Cooking oil

Carp or grass carp (I used basa fish in the photo) • Shallots, oyster sauce, lemongrass, caramel sauce (nước hàng), fish sauce, black pepper, seasoning powder, fresh chili, chili paste (sa tế), sugar

mackerel fillet (400 g) • pork fatback (50 g) • all-purpose flour (about 8 g) • large pieces of pumpkin, about 1.5x2 inches each (4x5 cm) • cabbage, about the size of half your hand • tomatoes • ripe pineapple • dried bamboo shoots or 1 stalk fresh bamboo shoot • fermented shrimp paste • Green onions and cilantro, shallots

Nha Trang fish cakes (about 500 grams) • chicken bones (about 1 kilogram) • pineapple • tomatoes • little of each: green cabbage, lettuce, bean sprouts, fresh herbs (such as cilantro and mint) • Green onions, cilantro, ginger • Seasoning powder, fish sauce, sugar, black pepper, chili peppers • Fermented shrimp paste, chili satay, lime (optional)

scraped thac lac fish paste (or substitute with white fish paste) • ground pork shoulder • black pepper • salt • MSG (optional) • white scallion stems, finely chopped • vegetable oil • tomatoes, 1/2 teaspoon salt, 1/3 teaspoon MSG (optional), fried shallots, scallions, cilantro

scraped fish paste (about 300 g) • basa fish fillet (about 200 g) • pork fat (about 100 g) • tapioca starch (about 8 g) • pork leg bone • pumpkin • cabbage (about 200 g) • a pineapple • tomatoes • onion • Lettuce, mixed fresh herbs, green onions • rice vermicelli noodles (about 1 kg) •

snakehead fish or basa fish, cut into pieces (500 g) • fresh shrimp (300 g) • fresh squid (400 g) • fish cake (200 g) • roasted pork belly (300 g) • fermented linh fish paste (200 g) • eggplants • stalks lemongrass • Assorted vegetables: banana blossom, water spinach, water lily stems, water mimosa, water dropwort • thick rice vermicelli noodles (2 kg) • Seasonings: salt, cooking oil, sugar, black pepper, scallions, MSG

ground pork (200 grams) • fish paste (150 grams) • Seasonings: sugar, salt, chicken bouillon powder, MSG • Green onions, shallots • La cach

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 •

fermented fish paste (pre-ground, about 250 grams) • pork belly (about 150 grams) • crispy roast pork (about 150 grams) • fresh squid (about 150 grams) • fresh shrimp (about 250 grams) • basa fish fillet (about 200 grams) • eggplant • lemongrass • minced shallots • whole shallots • pineapple • Assorted vegetables for serving (water lily stems, water spinach, banana blossom, shredded banana flower) •

vegetable broth (about 12 3/4 cups) • fermented snakehead fish (about 1.1 lbs) • whole snakehead fish (about 2.2 lbs) • roast pork belly (about 10.5 oz) • squid, scored (about 1.1 lbs) • shrimp (about 10.5 oz) • fish cake (about 10.5 oz) • pork paste (about 7 oz) • red chili peppers • lemongrass (3 finely chopped, 5 whole) • garlic, finely chopped • shallots, finely chopped •

fermented fish paste (mắm cá linh) + 5 1/3 oz fermented fish paste (mắm cá sặc) (about 150 g each) • pork leg bone • Vegetables: eggplant, shredded water spinach, shredded banana blossom, water lily stems, taro stems, bitter herbs, etc • Cuttlefish, shrimp, snakehead fish • Roast pork • Thick rice vermicelli noodles • Seasonings: lemongrass stalks, minced lemongrass, chili, cilantro, garlic, fish sauce, bouillon powder, sugar

pork hock (500 grams) • beef brisket (500 grams) • beef bones (300 grams) • thick rice vermicelli noodles (1 kg) • Ginger • Lemongrass • Shallots • Chili sate (chili oil) • Annatto oil • Rock sugar • Hue-style fermented shrimp paste (mắm ruốc Huế) • Fish sauce •

ground pork (300 g) • pork belly (300 g), seasonings (ground black pepper, oyster sauce, chicken bouillon powder, fish sauce, honey, chili paste, caramel sauce), lemongrass, shallots, garlic • Carrot, kohlrabi, vinegar, chili, sugar, salt, fresh herbs for serving

chicken breast (about 300 grams) • shrimp, peeled (about 150 grams) • dried pho noodles (about 150 grams) • Pad Thai paste (if unavailable, substitute with a mixture of tamarind sauce, fish sauce, oyster sauce, and sugar to make a thick, tangy, sweet, and salty sauce) • bean sprouts (about 100 grams) • firm tofu (about 100 grams) • eggs • Green onions (or garlic chives), garlic, cooking oil, fish sauce, lime, chili powder, roasted peanuts