Nam

glutinous rice flour (about 250 grams) • split mung beans, peeled (about 150 grams) • coconut milk (about 500 ml) • palm sugar (about 200 grams) • fresh ginger • salt • small amount of toasted white sesame seeds

beef sirloin (about 300 grams), thinly sliced (for stir-fry or hot pot) • Keto shirataki noodles (Bún Nưa) • medium carrot • cucumber • onion • Lettuce • Fresh herbs (such as cilantro, mint, or basil) • bean sprouts • lemongrass • Roasted peanuts • Fried shallots • water (about 75 ml) •

beef sirloin, thinly sliced (200 grams) • medium yellow onion • lemongrass, use the tender white part • garlic • small shallot • Beef marinade: oyster sauce, black pepper, chicken bouillon powder or MSG • Thin rice vermicelli noodles, enough for serving • medium carrot • cucumber • little red radish and yellow radish (optional, I had extra so I added them) • Mung bean sprouts • Lettuce and fresh herbs (basil, fish mint, mint—use whatever you have) •

Bean sprouts • Mushroom patties (or substitute with shiitake mushrooms, thinly sliced and sautéed with fried shallots) • Assorted fresh herbs and greens of your choice • Shallots • Peanuts • Dressing: Carrot, garlic, soy sauce, seasoning, black pepper, sugar, vinegar, chili, hot water • Cucumber • Rice vermicelli noodles

rice flour (about 2 2/3 cups) • tapioca starch (about 1/3 cup) • pork spare ribs (about 10.5 oz) • fresh shrimp (about 1.1 lbs) • pork paste (giò sống) (about 7 oz) • Green onions, cilantro, lime, garlic, chili peppers • Seasoning powder, fish sauce, black pepper, salt, sugar • Annatto oil, fermented shrimp paste, cooking oil, minced garlic and onion

rice flour (300 g) • tapioca starch (50 g) • fresh shrimp (300 g) • ground pork (200 g) • Seasonings: fish sauce, salt, MSG, black pepper, shallots, cooking oil, annatto seeds

Dried hu tieu noodles (or substitute with dried rice stick noodles) • pork liver (about 200 grams) • medium shrimp • Chives • Pork bones, 1/2 onion, 1 carrot (cut into large pieces) • Shallots, garlic

Pork leg bones • Pork liver, pork heart • Shrimp, quail eggs • small dried squid, daikon radish • Dried hu tieu noodles, dried egg noodles • Garlic, onion, cilantro • Fresh mixed greens, celery • Pork tenderloin, ground pork

shrimp (200 grams) • pork liver (200 grams) • pork intestines (200 grams) • ground pork (200 grams) • pork bones (1 kilogram) • quail eggs • Garland chrysanthemum (tần ô) • Chives • Bean sprouts • Minced garlic

hu tieu noodles (dried or fresh rice noodles) • pork bones • pork loin • ground pork • pork liver • shrimp • quail eggs • Garlic, seasonings (salt, pepper, etc.) • Lettuce, bean sprouts, garlic chives, celery, green onions, cilantro

pork bones (about 500 grams) - 1/3 lb ground pork (about 150 grams) - 1.1 lbs lean pork (about 500 grams) - 1/2 lb large shrimp (about 250 grams) - 2/3 lb dried shrimp (about 300 grams) - 1-2 pieces dried squid - 7 oz pork liver, heart, and tongue (about 200 grams total) - quail eggs • Celery, garlic chives, green onions, cilantro - onion, fried garlic, fried shallots, pork cracklings - dried or fresh hu tieu noodles - Seasonings: salt, fish sauce, chili, chili sauce,

beef brisket (about 500 grams) • beef meatballs (about 300 grams) • thinly sliced rare beef (about 300 grams) • dried rice noodles (bánh phở khô Gia Lai) • medium daikon radish • pho seasoning mix • roasted ginger • roasted shallots • small roasted onion • small onion, thinly sliced • small handful whole black peppercorns • preserved lemon (or use any lemon you have) •

beef brisket (about 800 grams) • beef tenderloin (about 300 grams, for rare beef) • pho spice mix • Bean sprouts, Thai basil, culantro, green onions • small shallot • ginger • fish sauce • sugar • onion • garlic • black pepper

pork intestines (about 200 grams) • pork liver (about 100 grams) • quail eggs • fresh shrimp (about 400 grams) • pork bone (marrow or leg bone) • Minced garlic, carrots, daikon radish • ground pork (about 150 grams) • hu tieu noodles (about 500 grams) • Lettuce, bean sprouts, garlic chives • Fish sauce, salt, MSG, black pepper, fresh chili peppers

rice flour (about 250 grams) + 1 cup water (about 250 ml) • tapioca starch (about 120 grams) + 2 cups water (about 480 ml) • shrimp (about 200 grams) • pork paste (about 100 grams) • ground pork belly (about 200 grams) • Shallots, chili peppers, annatto oil, • fermented shrimp paste (Huế style) • Herbs: scallions, cilantro, Vietnamese coriander (rau răm) • Seasonings: bouillon powder, sugar, fish sauce, black pepper, MSG (optional)

pork leg bone (about 1.5–1.75 lbs or 700–800 grams) • ground pork (200 grams) • pork thigh (300 grams) • pork heart • large shrimp (300 grams) • quail eggs • daikon radishes • Bean sprouts, lettuce, fresh herbs (such as cilantro), Chinese celery • Shallots, garlic, and seasonings

pork spare ribs (500 grams) • pork leg bones (500 grams) • ground pork (150 grams) • fresh shrimp (400 grams) • fresh squid (300 grams) • pork heart (300 grams) • garlic (50 grams) • minced shallots • daikon radish (500 grams) • quail eggs • Chives, bean sprouts, lettuce, mixed fresh herbs • Hu tieu noodles •

pork leg bones (1 kg) • lean pork (500 grams) • shrimp (300 grams) • quail eggs • pork liver (300 grams) • onion, 1 pickled radish, 1 dried squid, 1.8 oz dried shrimp (50 grams) • chewy rice noodles (hu tieu noodles) • Chives, bean sprouts, Chinese celery (or add chrysanthemum greens) • garlic (100 grams) • shredded pickled radish (100 grams) • Lime and chili peppers

beef brisket (about 300 grams) • pork paste (chả quết or giò sống, about 100 grams) • lemongrass • large garlic cloves • shallots • pineapple • Huế-style fermented shrimp paste • annatto oil • Seasonings: salt, black pepper, chicken bouillon powder, sugar, MSG (optional) • Garnishes: green onions, Vietnamese coriander (rau răm), onion • Dipping sauce: lime, chili, chili paste • Vegetable sides: shredded water spinach, baby mustard greens, bean sprouts, assorted fresh herbs •

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 •

pork hock slices • beef brisket • rare beef slices • lemongrass • Hue-style fermented shrimp paste • rice vermicelli noodles • Fresh herbs (such as cilantro, Thai basil, mint, and bean sprouts)

chewy rice noodles • pork bone • dried squid • dried shrimp • pork heart • pork liver • quail eggs • ground pork • large shrimp • daikon radish • carrot • garlic cloves •

Ingredients similar to Hu Tieu Nam Vang (Phnom Penh-style rice noodle soup) • large squid • Seasonings

Cellophane noodles (bún tàu) • Wood ear mushrooms (nấm mèo) • Ground pork • Corn kernels • Onion • Shallots • Eggs • Rice paper wrappers • Black pepper • MSG (optional) • Chicken bouillon powder • Lime

ground pork shoulder • onion • shallots • seasoning powder • sugar • MSG • fish sauce • cooking oil • crispy toasted baguette (to be crumbled) • egg • Ground pepper • Fried garlic •

glutinous rice (about 300 grams) • small sweet yeast balls (each about fingertip-sized) • coarse salt • water (about 140 ml)