Fried

Carrots • Potatoes • Ground pork • Pork • Eggs

pork cartilage bones (1 kg) • fried fish cake (400 g) • banh canh noodles (1 kg) • large shallots • Bean sprouts and a few baby bok choy • Lime and chili • Green onions and cilantro • Seasonings

threadfin fish • chili salt • Cooking oil

bacon • tofu • basa fish fillet (about 100 grams) • Green onions, black pepper

cobia fish • lemongrass • salt • MSG (optional) • chili powder • hot chili pepper

Crispy Fried Chicken Rice • Winter Melon Soup with Dried Shrimp and Seaweed • Turmeric Rice • Cucumber and Tomato • Honeydew Melon

all-purpose flour (200 g) • sugar, 1 tablespoon sweetened condensed milk (adjust to taste) • Sesame seeds

rice paper sheets • beer • ground pork (300 grams) • medium potatoes • duck eggs • kohlrabi • carrot • shiitake mushrooms • wood ear mushrooms • cellophane noodles (bean thread noodles) • scallions, cilantro • fish sauce, seasoning powder

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

medium shrimp (such as white shrimp or tiger shrimp) • large egg • onion powder, ground black pepper • crispy frying mix (not tempura batter) • panko breadcrumbs

glutinous rice (about 500 grams) • dried magenta plant leaves or 1 bunch fresh magenta plant leaves (about 150 grams) • water (1 liter) • salt • Some sesame salt • Some sugar • Some fried shallots

ready-to-eat seaweed snacks • brown rice (white or red varieties are both fine) (about 400 grams) • carrot • Vegetarian mushroom floss (made from shiitake mushroom stems) • corn kernels • Green onions • Salt, pepper, sugar, soy sauce • Garlic or leeks

broken rice (about 400 grams) • cucumber • tomatoes • green onions • fish sauce • water • sugar • fresh lime juice • small red chilies, finely chopped • pork chops • lemongrass powder • onion powder •

chicken • Seasonings

all-purpose flour (about 300 grams) • unsweetened milk (about 200 ml) • salt • little cornstarch or flour (for kneading) • ground pork shoulder (about 200 grams) • jicama, about 3 1/2 oz (about 100 grams) • carrot, about 2 3/4 oz (about 80 grams) • dried wood ear mushrooms (black fungus) • Seasoning powder, sugar, MSG, black pepper • Minced onion and garlic, green onions • quail eggs

duck eggs • Black pepper • wild betel leaves (about 200 grams) • Lard or cooking oil • garlic clove • Fish sauce, MSG (optional)

Bánh tét (Vietnamese sticky rice cake), kept in the freezer or refrigerator. Frying from frozen makes it even tastier

beef, finely minced • betel leaves • Seasonings: fish sauce, salt, MSG, sugar, pork floss, cooking oil, garlic

tapioca starch (about 300 grams) • boiling water (about 150 ml) • shrimp (about 200 grams) • shallot • Fish sauce • Lime • Chili pepper • Garlic

bananas • all-purpose flour (about 100 grams) • rice flour (about 30 grams) • Vegetable oil, salt, sugar, lemon

large eggs • pork chops (about 500 grams) • cucumber • tomatoes • Green onions • MSG, palm sugar, black pepper, fish sauce, cooking oil, honey • Sweetened condensed milk, oyster sauce, soy sauce • (about 1 1/2 cups) broken rice (about 300 grams)

ground pork shoulder (about 400 grams), preferably from the tender shoulder • large eggs • medium onions • medium carrots • dried wood ear mushrooms (about 20 grams) • dried glass noodles or dried rice vermicelli (about 100 grams) • green onions • red chili peppers, 1 head garlic, and 2 limes for dipping sauce • Sugar, black pepper, cooking oil • thin rice paper wrappers for spring rolls • large heads of lettuce, or about 1 lb (500 grams)

slices of bánh tét • Oil for frying

roll bánh tét (Vietnamese sticky rice cake) • Vegetable oil • Chili sauce

ground pork (500 grams) • Rice paper wrappers (use extra if you have them on hand) • Dried shiitake mushrooms, wood ear mushrooms, carrot, onion, glass noodles (cellophane noodles) • large eggs • Cilantro, green onions, cooking oil, garlic, chili pepper, 1 large lemon, tomato • Lettuce, assorted fresh herbs

Ground pork (preferably with some fat to keep it juicy) • lemongrass • Wood ear mushrooms • small handful of fresh herbs (such as mint and basil) • Spring roll wrappers (use any type you like; I prefer Hà Tĩnh wrappers because they turn a beautiful golden color when fried) • Black pepper, seasoning powder, bouillon powder

ground pork (250 g) • dried wood ear mushrooms • small handful of glass noodles • small carrot and 1 small kohlrabi • Mixed fresh herbs, 1 egg

tofu, crumbled into a bowl • Soak glass noodles in cold water until soft • dried shiitake mushrooms, a handful of bean sprouts, wood ear mushrooms soaked in hot water and rinsed clean • Carrot, onion, salt, cilantro • Spring roll wrappers (I used the Safoco brand from Vinmart; use any spring roll wrappers available) • (Use leftover carrot to make soup with chayote and enoki mushrooms, etc.)

ground pork (400 g) • kohlrabi • carrot • Wood ear mushrooms • noodles (cellophane noodles) • large egg • Fish sauce, chicken bouillon powder, black pepper, sugar, lime, vinegar, garlic, cooking oil • Assorted fresh herbs (for serving)

ground pork • carrot • bean sprouts • chayote squash • large eggs • spring roll wrappers (Hà Tĩnh style or similar) • green onions • Seasonings: MSG, black pepper, fish sauce, sugar, garlic, chili • dried wood ear mushrooms • glass noodles (cellophane noodles)