Makes

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

Pho spice • beef brisket (about 500 grams; use your preferred cut) • water (2000 ml) • sugar (about 25 grams) • MSG (about 4 grams) • Cilantro, Thai basil, rice paddy herb, onion, scallions

Ground pork • Eggs • Onion • Green onions • Carrot • noodles (bean thread noodles) • Wood ear mushrooms • Shallots • Sugar • Fish sauce • MSG, seasoning powder

all-purpose flour (about 250 grams) • salt • water (about 160 ml)

fish sauce (60 ml) • water (30 ml) • vinegar or fresh lime juice (30 ml) • golden sugar (about 40 grams) • Ginger, garlic, chili, lime leaves, lemongrass • Calamansi (or substitute with extra lime)

fish sauce (100ml) • rock sugar (100g) • apple cider vinegar (25ml) • garlic • chili peppers • green bird’s eye chilies (30-40g) • granulated sugar (50g) • salt (20g) • sweetened condensed milk (80g) • fresh lime juice (100ml) • young lime leaves • MSG (optional)

tapioca starch (about 200 grams) • Salt, garlic, sugar, chili, fish sauce • Boiling water (about 212°F/100°C) • Dried shrimp • pork (about 100 grams) • Wood ear mushrooms • Green onions, fried shallots

A/ 5 1/2 lbs beef bones • small ginger root • roasted shallots • cinnamon stick • star anise • black cardamom pods • fennel seeds • B/ 2.2 lbs pho noodles • bean sprouts • rare beef slices • C/ Green onions, cilantro, Thai basil, sawtooth herb, pepper, fish sauce, chili, salt, lime, chili sauce, rock sugar

unsalted butter (about 350 grams) • powdered sugar (about 80 grams) • whole milk (about 50 grams)

Measuring method: • all-purpose flour (about 60 grams) • glutinous rice flour (about 80 grams) • tempura flour (about 60 grams) • rice flour (about 130 grams) • granulated sugar (about 135 grams) • turmeric powder, salt • baking powder • rice paper • cold water (about 480 ml) • bananas • onion •

grapes (about 900 grams) • sugar (about 300 grams) • jar

golden sugar (1 kg) • water (600 ml) • lemon • lye water (5 ml) + 1 1/3 tbsp water (20 ml) • large eggs • water (1.5 liters) • sea salt (190 grams) • star anise • small cinnamon stick • fresh ginger, sliced • white liquor (10 ml) • sugar (10 grams) •

Fresh fish (carp, grass carp, black carp, etc.), firm flesh, over 6 1/2 lbs (over 3 kg) • pork belly (about 1 kg) • shallots • garlic • large pieces of old galangal (the older, the more fragrant) • large piece of ginger • White rice wine • Annatto oil • Homemade caramel sauce (do not use store-bought, as it’s too dark and lacks aroma; make it by caramelizing sugar) • Oyster sauce, fish sauce, seasoning powder, MSG, cooking oil, soy sauce

–35 oz glutinous rice flour (800 g–1 kg, makes about 4 medium plates) • Purple sweet potato leaves (for purple color), gac fruit (for red), matcha powder (for green), turmeric powder (for yellow; I didn’t have this ingredient in the photo) • Sesame seeds, cane sugar cubes (for filling)

glutinous rice (about 1.5 kg) • split mung beans (about 600 grams) • Coconut milk • Vegetable-based food coloring • If you want to make a mixed filling version, add salted egg yolks and dried shrimp • Char siu pork

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 •

beef brisket or flank (about 250 g) • water (about 500 ml) • tomatoes • lemongrass • carrot • potatoes • Garlic • beef stew seasoning mix (this makes it really convenient so you don’t have to buy a lot of different spices) • Cilantro • Tapioca starch

cornstarch (80 grams) • all-purpose flour (80 grams) • vegetable oil (60 ml) • milk, unsweetened (30 ml) • vanilla extract (5 ml) • large eggs (each about 2 to 2.1 oz / 55-60 grams) • pink salt (2 grams) • cream of tartar or 1/2 teaspoon lemon juice (2 grams or 2 ml) • powdered sugar (160 grams) • I doubled Savoury Day's recipe. If you want to make a smaller cake, just halve the recipe

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

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

Safoco rice paper wrappers (makes about 20 bánh cuốn) • ground pork (about 400 grams) • dried wood ear mushrooms • shallots • Seasoning for fish sauce • vinegar • Ground black pepper

cellophane noodles (miến, about 1.4 ounces or 40 grams) • ground pork (100 grams) • pork paste (giò sống, 100 grams) • small sweet potato • small carrot • dried wood ear mushrooms • large egg • rice paper wrappers, green onions, fish sauce, salt, black pepper, oyster sauce, MSG, sugar, cooking oil • ➡This amount makes about 27-30 egg rolls

Nha Trang fish cakes (make sure to buy good quality ones) • small handful of dried shrimp for color • tomatoes • pineapple • rice vermicelli noodles (about 500 grams) • Fresh herbs (choose the ones you like! This dish is usually served with purple cabbage and some bean sprouts) • Seasonings (salt, MSG, fish sauce, chicken bouillon powder)

This dish usually uses leftover ingredients from holiday meals to change up the flavors, but it's also easy to make in the summer for a refreshing meal • pork belly (300 g) • shrimp (200 g) • Vietnamese pork sausage (chả) (200 g) • eggs • bean sprouts and assorted fresh herbs (200 g) • rice vermicelli noodles (2 kg) • cucumbers, 1 carrot • Ingredients can be varied based on your preference

Dumpling wrappers (this recipe makes a large batch) • all-purpose flour (about 400 grams), divided evenly • salt • vegetable oil • water (about 100 mL) • spinach juice (about 100 mL) • Dumpling filling • ground lean pork (about 300 grams) • small carrot • scallions • fresh ginger • soy sauce •

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.)

whole duck • white rice, plus a small handful of sticky rice for a creamier congee (about 200 grams total) • straw mushrooms • small shallots • garlic • fresh chili peppers • carrot • shredded water spinach and banana blossom or cabbage • Herbs to serve with congee: mint, Vietnamese coriander, sawtooth herb (culantro) • ginger • green onions • fried shallots (or 4-6 shallots to make your own fried shallots)

beer (helps make the crepes crispier) • Bánh Xèo flour mix • Bean sprouts • carrots • daikon radish • Mushrooms of your choice • Lettuce • Mustard greens • Fresh herbs (such as mint, basil, or cilantro) • Salt • Sugar • Vegetarian bouillon powder •

To make Koga-style chicken broth • chicken breast • water (about 1200 ml) • white cooking wine • leek (white part only) • thumb-sized piece ginger • star anise pod • kombu seaweed • dried squid (about 10 grams) • fish sauce • chicken bouillon powder • sugar •

dried brown rice pho noodles (200 grams) • beef (200 grams) • Green onions, fresh herbs (such as cilantro and Thai basil), bean sprouts, ground black pepper, fish sauce, bouillon powder • ginger and 1 shallot, chili sauce • beef bone broth (enough for 4 servings; I usually make broth in advance by simmering beef bones)