Offals pepper

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

Stir-Fried Beef Dish (7 oz beef (about 200 grams), 1 stalk celery, 1/4 head cabbage, 1/2 carrot, 1/2 daikon radish; seasoning) • Egg and Anchovy Omelet (7 oz dried anchovies (about 200 grams), 4 large eggs, finely chopped carrot, green onions, black pepper, seasoning)

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 •

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

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

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

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 (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

Ground pork: 10 1/2 oz (300 grams) - Pork tenderloin: 7 oz (200 grams) - Fresh shrimp: 7 oz (200 grams) - Pork liver: 7 oz (200 grams) - Pork bones: 1.1 lbs (500 grams) - Dried shrimp shells: 10 1/2 oz (300 grams) - Duck eggs: 5 - Dried pork skin: 3 1/2 oz (100 grams) • Wonton wrappers: 50 pieces - Wonton noodles: 2.2 lbs (1 kg) - Mustard greens: 3 bunches - Dried shiitake mushrooms: 1 3/4 oz (50 grams) - Fresh chives: 7 oz (200 grams) - Wood ear mushrooms: 1 3/4 oz (50 grams) - Seasonings: salt, MSG, sugar, fish sauce, ground black pepper, dried shallots

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

catfish (500 g) • ginger, 2 shallots, 1 head garlic, 2 dried chili peppers, 1/2 teaspoon black pepper, 1 small bunch fresh green peppercorns • Oyster sauce, soy sauce, caramel sauce (nước hàng), sugar

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

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

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

Banh canh noodles (similar to thick rice noodles) • Mackerel fish cake • Quail eggs • Pork paste, ground pork, dried shrimp • Wood ear mushrooms, Vietnamese coriander (rau ram), chili peppers • Salt, sugar, fermented shrimp paste, fish sauce, seasoning powder, annatto oil, ground black pepper, MSG (optional)

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

A. Filling • ground pork shoulder (500 g) • dried shiitake mushrooms (50 g) • dried wood ear mushrooms (50 g) • small onion • ground black pepper • fish sauce • seasoning granules • vegetable oil • shallots • B. Dipping Sauce • pork tail bones (300 g) •

fresh shrimp (200 grams) • pork belly or pork shoulder, with both lean and fatty parts (200 grams) • dried wood ear mushrooms • small taro root • small carrot • Shallots and garlic • egg • Rice paper wrappers for rolling • Seasonings: ground black pepper, salt, chicken bouillon powder, fish sauce, sugar, cooking oil

lean pork (150 grams) • small amount of dried wood ear mushrooms • agar-agar powder (for jelly) • Salt, pepper • unsweetened milk or coconut milk (200 ml)

rice flour (about 200 grams; you can also use pre-mixed bánh cuốn flour) • tapioca starch (about 70 grams) • water (1 liter) • vegetable oil • ground pork (about 250 grams) • dried wood ear mushrooms (about 50 grams) • dried shiitake mushrooms, optional (about 30 grams) • small yellow onion (about 100 grams) • scallions • large eggs • Pork bones or spare ribs • yellow onion •

oxtail or beef marrow bones (1 kg) • pork belly (0.5 kg) • shrimp (300 g) • jicama • Rice paper • Herbs: carrot, Vietnamese coriander, etc. (use your favorite herbs) • Salt • Cornstarch • msg • Bouillon powder • Rock sugar • Annatto oil •

ground pork (choose pork with 30-40% fat) (500 grams) • fresh shrimp, peeled and roughly chopped (300 grams) • dried wood ear mushrooms, soaked until soft, then thinly sliced or finely chopped • glass noodles or bean thread noodles, soaked until soft and cut into 3-4 inch pieces (7-10 cm) • carrot, shredded • small taro root, shredded • fresh mint or cilantro, leaves picked and finely chopped • shallot, finely chopped • duck eggs or large chicken eggs • green bean spring roll wrappers (enough for 30 rolls) • chicken bouillon powder • oyster sauce •

pork liver (50 grams) • ground pork (50 grams) • water (about 500 ml) • glutinous rice flour (12 grams) • annatto oil • finely minced garlic • fish sauce • sugar • MSG • peanut butter • hoisin sauce • roasted peanuts, crushed •

all-purpose flour (about 300 grams) • unsweetened milk (about 160 ml) • sugar • salt • butter • vegetable oil • large onion • ground pork (about 300 grams) • carrot • Dried shiitake mushrooms and wood ear mushrooms • Seasonings: char siu sauce, oyster sauce, sugar, bouillon powder, MSG, black pepper

. Main ingredients: 1.1 lbs beef shank (about 500 grams), 1.1 lbs rare beef sirloin (about 500 grams), 2 large eggs, 2 fresh coconuts, 2 cups beef broth (about 500 ml), 2 stalks Chinese celery • green onions, 1 yellow onion, 1 tomato, 1 tablespoon crushed garlic, 1/4 pineapple, 1 shallot, 2-3 tablespoons vinegar, • little sugar (to taste), 2 tablespoons cooking oil

Shrimp heads and shells • large tomatoes • large egg • ground pork (250 grams) • small piece of tofu • peeled shrimp (250 grams) • shrimp roe (after boiling the broth, skim the shrimp roe that floats to the top; add some to the shrimp cake mixture and the rest sauté with tomatoes and add to the broth) • shallot • Seasonings: fermented shrimp paste, black pepper, fish sauce, sugar, MSG • Shredded water spinach • Lettuce • Culantro