Five

For the dough: • glutinous rice flour (about 400 grams) • magenta plant water (about 50 ml) • butterfly pea flower water (about 50 ml) • beet juice (about 50 ml) • gardenia seed water (about 50 ml) • warm water, about 104°F (about 50 ml) • For the filling: • split mung beans, hulled (about 300 grams) • granulated sugar (about 200 grams) • For the ginger syrup: • water (about 500 ml) •

toasted sesame seeds (about 50 grams) • shredded coconut (about 50 grams) • coconut milk (about 100 ml) • little tapioca starch and a pinch of salt • split mung beans, hulled (about 150 grams) • granulated sugar (about 50 grams) • salt • coconut milk (about 40 ml) • vanilla extract • glutinous rice flour (about 400 grams) • warm water or warm coconut milk (about 150 ml) • red-fleshed dragon fruit •

Glutinous rice flour • Brown sugar • Mung beans • Sesame seeds • Granulated sugar • Tapioca starch

glutinous rice flour (1 kg) • Jaggery or cane sugar, sesame seeds • Vegetables for natural coloring

glutinous rice flour (about 500 grams) • rice flour (about 50 grams) • vanilla extract • sesame seeds (about 20 grams) • Jaggery or brown sugar, cut into small • White: the natural color of the dough • Red: gấc fruit, beetroot, or raspberries (if available) • Green: pandan leaves or matcha powder • Blue: butterfly pea flowers • Purple: magenta plant leaves, blueberries, or purple cabbage • If you have time, use natural colors from vegetables and fruits. In this recipe, I used vegetable powders, which give a nice, natural color and aroma. The colors are light at first but become vibrant after boiling

glutinous rice flour (about 3/4 cup) • tapioca starch, divided (about 1 tablespoon; use 10 grams [2 teaspoons] for the dough, 5 grams [1 teaspoon] for the syrup) • Hulled mung beans (about 3 tablespoons) • short pieces of sugarcane (if your child is over 1 year old, you can use palm sugar instead) • carrot, gac fruit (or red beet), 4-5 sweet mustard greens leaves, 4-5 butterfly pea flowers, 1 purple sweet potato • ginger

tapioca starch (about 250 grams) • rice flour (about 70 grams) • split mung beans, hulled (about 70 grams) • sugar (about 150 grams) • coconut milk (about 100 ml) • whole milk (about 50 ml) • pandan leaves • small handful of magenta plant leaves • fresh butterfly pea flowers

Glutinous rice flour • Red cane sugar (or dark brown sugar) • Natural coloring from: magenta plant leaves, gac fruit, turmeric powder • For green coloring, you can use pandan leaves, but this time I used food coloring • Water • Toasted sesame seeds

glutinous rice flour (about 4 cups) • turmeric powder • matcha (green tea) powder • Beetroot • Purple cabbage (for a prettier color, use butterfly pea flowers instead) • split mung beans, peeled (about 1 1/2 cups) • brown sugar • Toasted white sesame seeds

Eggs • Vietnamese pork sausage (chả lụa) • Cucumber • Carrot • Mixed fresh herbs (such as cilantro, mint, and basil) • Rice vermicelli noodles

tapioca starch (about 40 grams) • colored water (about 30 ml) (purple from magenta plant leaves, green from matcha or pandan leaves, blue from butterfly pea flowers, white from coconut milk, pink from strawberry powder) • coconut milk (about 30 ml) • rice flour (about 10 grams) • sugar (about 20 grams) • cooked mung beans (about 100 grams) • coconut milk (about 200 ml) • tapioca starch (about 120 grams) • sugar (about 120 grams)

glutinous rice flour (about 500 grams) • all-purpose flour (about 50 grams, or substitute with regular rice flour) • water (about 280 ml) • red bean mooncake filling (about 200 grams) for half the dough. For the rest, use small pieces of herbal sugar candy (duong ha thu o) as filling • ginger, julienned (about 50 grams)

shrimp (about 300 grams) • pork tongue (about 300 grams, 1 piece) • Rice paper wrappers • Mixed fresh herbs and greens (lettuce, garlic chives, bean sprouts, assorted fresh herbs, etc.) • whole shallots • fresh ginger • pho dipping sauce (or hoisin sauce, about 8 oz/240 ml) • coconut milk (about 100 ml) • peanut butter • sugar • roasted peanuts (about 100 grams) • Chili pepper •

whole duck • sugar • soy sauce • caramel sauce • malt syrup • MSG • fish sauce • five-spice powder • chili powder or chili satay (add more if you like it spicy) • shallots, 6 garlic cloves, juiced (or use onion powder and garlic powder) • dried banh hoi rice vermicelli • scallions •

glutinous rice • pork belly • split mung beans, peeled • Fried shallots, MSG, salt • Dong leaves, natural twine or kitchen string • Purple coloring (from magenta plant leaf water) • Green coloring (from pandan leaf water) • Red coloring (from gac fruit) • Yellow coloring (from gardenia seed water) • White (natural glutinous rice)

vegetarian Vietnamese sausage (giò lụa chay) (about 200 g) • firm tofu (about 200 g) • cucumber • carrot • Some purple or green cabbage • Lettuce • Rice paper wrappers • Vegetarian fish sauce, sugar, vinegar, chili

avocado • carrot • small head red cabbage • firm tofu • rice paper wrappers • lettuce • sprouts • fermented soybean paste • roasted peanuts (about 50 grams) • toasted sesame seeds • cornstarch • salt •

red cabbage • jicama roots • carrot • fried tofu • Mixed fresh herbs (such as mint, cilantro, and basil) • fresh rice vermicelli noodles (200 grams) • roasted peanuts (100 grams) • fermented soybean paste • yellow bell pepper

Brown rice paper wrappers • Brown rice vermicelli noodles • Chicken breast • Eggs • Lettuce of your choice, cucumber • Peanut butter, soy sauce, lime, honey, garlic powder

beef (about 300 grams) • red bell pepper • carrot • green beans (about 100 grams) • broccoli (about 100 grams) • shiitake mushrooms (about 100 grams) • garlic (about 50 grams) • sugar • salt • pork seasoning powder • Soybean oil • soy sauce •

pork hocks • ham • sausages • pickled olives • finely chopped lemongrass (about 100 grams) • green onions • Seasonings: oyster sauce, sesame oil, five-spice powder, olive oil, black pepper

Five-color glutinous rice flour • Rock sugar • Shredded coconut • Mung beans

boneless, skinless chicken breast (1 kg) • fresh red chilies • chili powder • sugar • seasoned salt • five-spice powder • lime • lemongrass • ginger • garlic

chicken thighs (500 g) • pandan leaves • five-spice powder • soy sauce • chicken bouillon powder • fish sauce • chili sauce • honey • sugar • oyster sauce • chili powder • vegetable oil •

pork shoulder or pork belly (about 1 kg) • lemongrass, finely chopped (about 300 grams) • Garlic and shallots • sugar (about 250 grams) • Seasoning powder, black pepper, five-spice powder • Honey • Vegetable oil, fish sauce, vinegar • Sesame seeds, peanuts • Mixed fresh herbs, cucumber, lime • Rice vermicelli noodles (bún)

dried vegan pork (about 100 grams) • small baguettes • rice flour (about 100 grams) • tapioca starch (about 50 grams) • coconut milk (about 250 ml) • five-spice powder • sugar • white fermented tofu (chao) • salt • vegetarian seasoning powder • bánh hỏi noodles (about 500 grams) • Cucumber, fresh herbs (such as cilantro, mint, or basil) •

pork belly (500 g) • Rice vermicelli noodles (bún rối) • Shallots, garlic, lemongrass • Oyster sauce, honey, fish sauce, five-spice powder, black pepper • Cucumber, carrot • Lettuce and assorted fresh herbs (such as cilantro, mint, basil) • Roasted peanuts, crispy fried shallots

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)

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)

vegan pork chops • firm tofu • jicama (about 120 grams) • lemongrass, smashed • cellophane noodles, coconut water, milk, cucumber, tomato • Leek, garlic, chili, five-spice powder • Vegetable oil, soy sauce, vegetarian bouillon, sugar, rice vinegar • roasted rice powder