Offal

Broth: Pork leg bones, garlic, onion, seasonings, ground black pepper • Pork offal: Pork stomach, pork intestines, pork liver, lemongrass, ginger • pho noodles (about 0.5 kg), blanched to loosen • Green onions, finely chopped • Cilantro, finely chopped

fresh rice vermicelli cakes (bún lá tươi) • firm tofu • boiled pork offal: pork heart, pork liver, intestines, stomach, and blood sausage • boiled pork belly • fresh spearmint (húng lủi) • Vietnamese balm (húng láng) • Vietnamese perilla (kinh giới) • scallion greens • vegetable oil (15 ml) • fermented shrimp paste (mắm tôm) • sugar • fresh lime juice •

pork stomach • pork intestines • pork liver • banh hoi (Vietnamese woven rice vermicelli sheets) • Fresh herbs and greens • Fish sauce, garlic, chili, scallions, cooking oil

banh hoi rice vermicelli sheets (1 kg) • Pork offal: small intestines, liver, kidneys, tongue, large intestines, etc • Assorted fresh herbs (such as mint, cilantro, basil, lettuce) • Garlic, chili peppers, vinegar, sugar, ginger, shallots, lemongrass, scallions

chicken (breast, thigh, and chicken offal) (500 grams) • onion • fresh basil (30 grams) • shallots, 1 small piece of ginger • Salad dressing: fish sauce, sugar, lime, chili • Seasonings: salt, fish sauce, sugar, lime, garlic, chili • Bánh ướt batter: 3/4 cup rice flour (100 grams), 1/2 cup tapioca starch (75 grams), 2 cups water (450 grams), 1/2 teaspoon salt, 1 tablespoon vegetable oil • Equipment for making bánh ướt: nonstick skillet

Pork bone rice porridge • banh hoi rice vermicelli (1 kg) • garlic chives (about 1.8 oz / 50 g) • fried pork sausage (about 500 g) • pork heart • pork kidney • pork liver (about 200 g) • pork throat • pork intestine sausage • Fresh herbs

whole chicken • set of chicken offal (gizzards, liver, heart) • set of immature chicken eggs (if available) • banh uot rice sheets (about 1 kg) • napa cabbage • yellow onions • bean sprouts (about 100 grams) • cucumbers • cilantro (rau ram) • kaffir lime leaves • Fried shallots • Garlic chili fish sauce

pork (about 300 grams) • Vietnamese pork sausage (chả lụa) (about 200 grams) • Vietnamese head cheese (chả thủ) (about 200 grams; homemade) • dried rice vermicelli noodles, 8.8 oz (250 grams) • Cucumber, mixed fresh herbs, bean sprouts, lettuce, etc • Fermented anchovy sauce (mắm nêm), pineapple, sugar, fresh chili, garlic, chili oil (sa tế) • Roasted peanuts

sweetened condensed milk (about 30 ml) • seasoning powder (about 7 grams) • sugar (about 25 grams) • calamansi (or substitute with 2 limes) • chili pepper (green or red) • water (about 120 ml) • Peel from 2 calamansi (or lime)

Chinese broccoli, prepped (about 200 g) • dried wood ear mushrooms (about 10 g) • small shallot or 1 stalk leek (white part only) • garlic (optional) • soy sauce (about 22 ml) • vegetable oil (about 15 ml) • sesame oil (about 5 ml) • salt • ground black pepper • Ice cubes, enough to chill the vegetables

chicken feet (about 1 kg) • Fish sauce • Sugar • Vinegar • Lemongrass, lime leaves, chili peppers, shallots, culantro, whole milk

Chicken feet (1 package as shown in the picture, about 10 feet) • large stalks lemongrass • calamansi (or substitute with 2 limes if unavailable) • large red chili pepper, 3-4 bird’s eye chilies • small piece ginger • Fish sauce (use a mild, less pungent variety) • Sugar, vinegar, salt

Baguette, cucumber, cilantro, eggs, fried pork roll • Ground pork, tomato, oyster sauce, black pepper, chicken bouillon powder, MSG, sugar, shallots, chili sauce

oxtail (about 3.3–4.4 lbs or 1.5–2 kg), cut into pieces • thinly sliced beef (for rare beef topping) • beef meatballs • –4 sticks cinnamon, 5 star anise pods, 5 black cardamom pods • small piece of ginger • yellow onion, 3–4 shallots • Rice noodles (pho noodles), bean sprouts, fresh herbs (Thai basil, culantro, rice paddy herb) • Hoisin sauce, chili sauce

leek • carrot • wood ear mushrooms (about 50 grams) • fried tofu skin (about 250 grams) • Banana • tapioca starch (about 400 grams) • water (350–400 ml) • Vegetable oil, vegetarian bouillon powder, soy sauce, salt, sugar, black pepper • Lime, fresh chili peppers

chicken feet (1 kg) • lemongrass • ginger • For the dipping sauce: seasoned salt, calamansi (or lime), sweetened condensed milk, black pepper, garlic, chili, lime

dried phở noodles (100 g) • Onion, fresh herbs (such as cilantro and Thai basil), shallots, ginger • large eggs • beef bones (200 g) • Star anise, cinnamon stick, black cardamom, coriander seeds, whole black peppercorns • Cilantro roots • salt (5 g) • Ginger • pork liver (200 g) • Seasoning to taste • Minced garlic and shallots

set of chicken giblets with young eggs • dried pho noodles • Green onions and cilantro • Seasonings: fish sauce, soy sauce, chicken bouillon powder, black pepper, cooking oil

Pho noodles • Duck giblets (such as heart, liver, gizzard) • Baby bok choy • Carrot (or substitute with cabbage, bean sprouts, or garlic chives as you like) • Sugar, MSG, fish sauce, oyster sauce, black pepper, garlic, shallot, green onion

pig ear • fermented pork roll (nem chua) • Central Vietnamese pork sausage (chả lá Miền Trung) • mixed fresh herbs and greens • Fermented anchovy sauce (mắm nêm)

pork liver • onion and garlic • soy sauce • sugar (about 100 grams) • salt • pepper • five-spice powder • cooking oil • chili powder

chicken feet • Green mango or starfruit, as desired • Lemongrass • chili powder, fresh chili to taste, 4 tablespoons calamansi juice, 4 tablespoons ripe tamarind paste • chili sauce • Tay Ninh salt • sugar • fish sauce • Calamansi fruit

salmon head • pineapple • tomato • pickled bamboo shoots • Cilantro, culantro • Cholimex chili paste • Sugar • Salt • Seasoning powder

pig ears • small piece of ginger, sliced • shallots, thickly sliced • green onions • salt • Pickling Sauce: • fish sauce (40% protein) • rice vinegar • sugar (about 100 grams) • water (about 250 ml) • salt • calamansi •

pork liver • whole milk (200ml) • ground pork shoulder • pork skin (or 4 sheets of gelatin equivalent to 8g gelatin powder) • bread crumbs soaked in 1/3 cup whole milk • onion (3.5 oz) • shallots (1.8 oz) • garlic (1 oz) • fish sauce, salt, pepper, five-spice powder • pork fat, sliced 0.3 inches thick, blanched in boiling water • Round or square mold with high sides

white rice • glutinous rice • Pork liver and chicken gizzards • onion • Small piece of ginger • Green onions, cilantro, dried onions, and pepper • Pork bones or chicken broth • Seasoning powder and a bit of fish sauce

beef oxtail • chicken • pho noodles • yellow onions • ginger • Green onions, lime, chili sauce, fresh herbs (such as cilantro, Thai basil) • Pho spice mix (Northern style)

pork liver (500 grams) • chicken hearts • Pork hock, ginger, green onions, cilantro, bean sprouts • For stir-fry: • bean sprouts • garlic chives, onion

glutinous rice (about 600 grams) • split mung beans (about 300 grams) • pork belly (about 400 grams) • dong leaves (or substitute with banana leaves if unavailable) • feet kitchen twine (about 5 meters)

beef marrow bones (2 kg) • beef sirloin (300 grams) • beef paste or ground beef for meatballs (200 grams) • Pho spice mix: star anise, black cardamom, cinnamon stick, • Fresh or dried pho noodles • Chinese crullers (youtiao) • Eggs (large) • Shallots, garlic • Chili peppers • Scallions, culantro, bean sprouts, Thai basil • Seasonings: fish sauce, salt, bouillon powder, black pepper, rock sugar