Ginger paste

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 •

Beef shank, pork hock, crab cakes, rice vermicelli, lemongrass, pineapple, onion, ginger, annatto seeds, fermented shrimp paste, fresh herbs

pork skin (about 150 g) • salt (2 g) • ginger, smashed (about 0.35 oz / 10 g) • ice water (500 ml) • pork paste (about 300 g) • fish sauce (5 ml) • MSG (1 g) • ground black pepper (1 g) • whole black peppercorns (1 g) • garlic powder (1 g) • green bird’s eye chilies (or to taste) • banana leaves

large duck • duck blood (optional) • ginger, salt, white wine • Seasonings: chili powder, fresh chili, chicken bouillon powder, sugar, black pepper, fish sauce • Hue-style fermented shrimp paste (mix the paste with a bowl of cold water and stir to dissolve) • cooking oil • shallots (or small onions), a few purple onions • Herbs: green onions, Vietnamese coriander (rau răm) • Noodles: 2 cups tapioca starch (about 250 grams), salt, boiling water

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)

Mi Quang noodles (about 1 kg) • duck • duck blood curd (about 500 grams) • grilled rice crackers • roasted peanuts (about 100 grams) • fried shallots (about 50 grams) • fermented shrimp paste • Seasonings (salt, sugar, chicken bouillon powder, MSG, fish sauce, annatto oil, cooking oil) • Shallots, ginger, garlic

beef (beef shank is best), cut into bite-sized pieces • beef broth (about 2.5 liters, made from bones) • soy sauce (170 mL) • granulated sugar (60 grams) • rock sugar (50 grams) • salt (35-40 grams) • seasoning powder (20 grams) • hoisin sauce (20 grams) • canned tomato paste • slices of ginger • cloves of garlic • large green onion (scallion) •

beef brisket (about 450 grams) • veal shank (about 600 grams) • beef tenderloin (about 500 grams) • black pepper • fish sauce • cayenne pepper • salt • seasoning powder (or bouillon) • capful cooking wine (or white wine) • shallots, finely chopped • bulb garlic, minced • vegetable oil •

chicken (any type, but free-range chicken will taste better than regular broiler chicken) • Cilantro / Shallots / Red onions / Yellow onion / Scallions / Ginger • Seasonings: Chicken bouillon powder / Black pepper / Fish sauce • Pork paste (uncooked pork sausage) / Ground pork shoulder • Wood ear mushrooms / Shiitake mushrooms

Free-range chicken • Scallion roots, cilantro roots (essential) • Dried shiitake mushrooms, wood ear mushrooms • Pork paste (uncooked pork sausage mixture) • Finely ground pork • Fresh ginger • Basic seasonings (salt, pepper, fish sauce, etc.)

live freshwater snails (about 1 kg) • ground freshwater crab (about 1 kg) • pork bones (about 500 g) • large egg, beaten • fried pork sausage, thinly sliced (about 300 g) • firm tofu • tomatoes, cut into wedges • Shallots and garlic, finely chopped • Fermented shrimp paste (mắm tôm) • Sugar, chicken bouillon powder, black pepper, salt, fish sauce • Ginger, tamarind, chili peppers • Bean sprouts, mixed fresh herbs, shredded water spinach, banana blossom •

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 •

pork hock, pre-cut into pieces (500 g) • beef shank or beef with tendon (300 g) • lemongrass, 1 small piece of ginger, 1 onion, 1 red chili pepper • ripe pineapple, peeled • fermented shrimp paste (ruốc Huế), minced lemongrass, dried chili, annatto oil (70 g) • Vietnamese coriander (rau răm) (100 g) • Thai basil, spearmint, and mixed herbs (300 g) • shredded water spinach and thinly sliced banana blossom (500 g) • Vietnamese beef sausage or pork sausage, or peppered pork sausage (250 g) • thick or thin rice vermicelli noodles, as preferred (2 kg)

pork hock slices • beef brisket (500 grams) • water (2 liters) • Huế fermented shrimp paste (mắm ruốc) • lemongrass, smashed • finely minced lemongrass • minced shallot • minced garlic • minced chili peppers • annatto oil • fresh chili peppers • pineapple •

Beef brisket • Pork hock • Beef tendon • Huế-style pork sausage (chả Huế) • Huế fermented shrimp paste (mắm ruốc Huế) • Beef noodle soup seasoning • Chili sate sauce • Annatto oil • Chili powder • Lemongrass • pineapple • onion •

pork hocks • beef bones (about 1 kg) • beef shank or brisket (about 800 grams) • lemongrass • ginger • large shallots • garlic • Huế-style fermented shrimp paste • Fish sauce, salt, beef bouillon powder, sugar • Chili garlic satay sauce • Rice vermicelli noodles, bean sprouts, green onions, lime

beef shank (500 grams) • beef tendon (300 grams) • pork spare ribs (500 grams) (You can also use pork hock if you prefer, but my family likes spare ribs) • Vietnamese pork sausage (chả lụa) or substitute with pork loaf, crab sausage, or pork blood cubes (300 grams) • Fresh rice vermicelli noodles (bún) • Sliced water spinach, shredded banana blossom, bean sprouts, fresh herbs (cilantro, mint, Thai basil) • Chili satay sauce • Onion, green onion • Hue-style fermented shrimp paste (mắm ruốc Huế) • Seasonings: lemongrass, ginger, dried shallots, garlic, chili powder, bouillon powder, sugar, annatto oil

Enough bún bò (round rice noodles) for serving • thinly sliced beef sirloin (about 200 grams) for rare beef topping • Mixed fresh herbs for serving (such as water spinach, banana blossom, assorted aromatic herbs) • lean beef tenderloin (about 300 grams) • pineapple • onion • piece of ginger • water (1.5 liters) • beef or pork bouillon cubes • rock sugar • MSG • vegetable oil •

thick rice vermicelli noodles (bún sợi lớn) • beef brisket, 10 1/2 oz pork ribs, 10 1/2 oz beef meatballs, 21 cups water (5 liters) • onion, 3 shallots, ginger, 1/2 pineapple, 3 star anise, a small piece of cinnamon • Green onions, Vietnamese coriander (rau răm), onion, perilla leaves (tía tô), lettuce, bean sprouts, banana blossom • Lemongrass stalks, minced lemongrass, lime, chili, garlic, shallots, cooking oil, annatto seeds • Seasonings: rock sugar, salt, MSG, fermented shrimp paste (mắm ruốc Huế), packet of bún bò seasoning

beef shank (with tendon) (500 grams) • pork hock (1 kg) • pork marrow bones (600 grams) • Vietnamese pork sausage (chả Huế) (200 grams) • lemongrass, smashed • ginger, smashed (60 grams) • shallots • minced lemongrass • minced garlic • fermented shrimp paste (mắm ruốc Huế) • Thick rice vermicelli noodles, chili satay • Green onions, cilantro, Vietnamese coriander, onion •

beef short ribs (about 700 grams) • beef brisket (about 400 grams) • Vietnamese pork sausage (chả lụa) • lemongrass • fermented shrimp paste (mắm ruốc) • Ginger • Shallots • annatto oil • Chili satay sauce • Fresh chili peppers • Bean sprouts • Banana blossom •

beef (such as shank, tendon, brisket, etc.) • Bún Bò Huế seasoning powder (if you’re not using beef bones for the broth) • Shallots: whole and finely minced • Minced garlic • yellow onions: 2 whole, 1 halved and thinly sliced • pineapple, peeled • lemongrass, smashed • fermented shrimp paste (mắm ruốc) • Vietnamese pork sausage (chả Huế) • thick rice vermicelli noodles (bún) • Herbs for garnish: scallions, culantro, Vietnamese coriander

pork hock • beef brisket • Small rock sugar • beef blood • Annatto oil • Onion • pineapple • lemongrass • Minced garlic • Minced lemongrass • Small piece of ginger • Shallot •

Fresh squid • Ginger • Broccoli • Bell peppers • Onion • Chili paste, seasoning

fresh rice noodles • beef shank • pork trotters • Hue shrimp paste • onion, 1 small piece of ginger, 1 slice of pineapple • Shallots, garlic, lemongrass, chili • Rock sugar, annatto oil • Fresh herbs for serving

thick rice noodles • water (1.5 liters) • beef shank • large stalks lemongrass • onion • ginger • garlic • fermented shrimp paste • fish sauce • Fresh herbs: mint, bean sprouts, green onions, cilantro • annatto oil

Chicken breast: • Seasoning powder: • Soy sauce: • Oyster sauce: • Honey: • Chili paste: • Coarsely ground black pepper: • Shallots, garlic, ginger, finely chopped

Beef tendon or beef scraps • Pork leg bones • Beef bones • Dried shallots • Fresh ginger • Lemongrass • onions • Beef noodle seasoning • Fresh herbs for serving • Fresh rice noodles • Cooked beef blood pudding

beef and pork bones • (about 4 quarts) water • beef brisket • oxtail • pork hock • Blood pudding (if you like) • Vietnamese sausage or pork roll (I made Vietnamese sausage since I couldn't find pork roll in Australia) • pineapple • large onions • lemongrass stalks • chili paste, chili, pepper, salt, fish sauce, cooking oil, white vinegar • fermented shrimp paste •

large napa cabbage • medium or large carrots • medium daikon radish • small bunch of chives • green onions, choose ones with thick stems • pear or apple (I use South African pear, but any will do) • large onion • garlic • chili powder (I use Korean chili powder; Vietnamese chili powder will be very spicy) • ginger powder (or use finely minced ginger) • rice flour (if you don't have rice flour, you can use mashed or finely ground cooked rice, or grind rice into flour) • fish sauce •