Pan

chicken breast (about 100 grams) • Mushrooms • Bell pepper • Sweet corn • Lettuce • egg

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 •

bánh cuốn flour mix • water (1 liter) • Vegetable oil • ground pork • Dried shiitake mushrooms and wood ear mushrooms

chicken breast (150 g) • cooked white rice (150 g) • Chinese broccoli (gai lan) (100 g) • butter (30 g)

For the batter: • rice flour (300 grams) • tapioca starch (50 grams) • wheat starch (50 grams) • salt • For the filling: • pork shoulder (100 grams) • shrimp (100 grams) • small amount of wood ear mushrooms and shiitake mushrooms • jicama • white onion • Minced shallots and garlic •

bone-in chicken leg quarters, deboned • cloves of garlic • ground ginger • cooking wine (such as mirin) • soy sauce • oyster sauce • honey • potato starch • little black pepper

ong can fish (about 1.1 lbs or 500 grams) • garlic • small shallot • green and red chili peppers • sprigs of fresh green peppercorns • cooking oil (15 ml) • braising sauce (45 ml) • pair of wooden chopsticks • stainless steel pan

small shrimp (about 300-400 grams) • fresh lime leaves (or substitute with a small amount of lemon zest) • shallots • Seasoned salt, MSG, black pepper, sugar

bánh tét • Thinly sliced deli meats (such as ham, sausage, Chinese sausage, pork roll, etc.) • Pork floss • Pickled shallots or pickled vegetables

Tài Ký coconut bánh xèo mix (or any coconut bánh xèo mix) • For the batter: Water, olive oil, 1 chicken or duck egg, salt, onion or shallot, green onion, saffron (I used saffron for color since I was out of turmeric, but the mix already contains turmeric) • For the filling: Jicama, beef, bean sprouts, black pepper, salt, soy sauce • Fresh herbs, rice paper, fish sauce for serving

bánh chưng (Vietnamese sticky rice cake) • cooking oil (about 5 ml) • Chili and soy sauce

Bánh chưng (Vietnamese sticky rice cake) • Cooking oil

bánh chưng (Vietnamese sticky rice cake) • vegetable oil (about 100 ml)

rice flour (250 grams) • tapioca starch (150 grams) • water (1 liter) • ground pork (200 grams) • Wood ear mushrooms and shiitake mushrooms • vegetable oil (30 ml) • Seasonings, black pepper, vinegar, sugar, dried shallots

Pan-fried rice noodles made from wheat gluten byproducts (or fresh rice noodles, or dried rice noodles) • ground meat • kohlrabi • onion • dried wood ear mushrooms • garlic • onion • Fried shallots • Lettuce, mint, and other fresh herbs • garlic • chili pepper • fish sauce (45 ml) •

tapioca starch • rice flour • water (850 ml) • vegetable oil • ground pork • wood ear mushrooms, diced • salt • Lime, garlic, chili

bánh cuốn rice roll flour mix • cinnamon pork sausage (chả quế) • ground lean pork • wood ear mushrooms • small onion • small sweet potato • fresh shrimp • Fresh herbs (such as cilantro, mint, or basil) • Lettuce • Seasonings: fish sauce, salt, MSG, black pepper, shallots, cooking oil, chili pepper

rice flour (100 g) • tapioca starch (40 g) • cornstarch (30 g) • potato starch (30 g) • water (550 ml) • salt • Filling: tofu, wood ear mushrooms • Vegetarian seasonings: soy sauce, vegetarian bouillon, vegetarian oyster sauce

Banh chung (Vietnamese sticky rice cake) • Vegetable oil • Soy sauce (I use a Chinese-style soy sauce, but any soy sauce works)

bánh chưng

Banh Chung (Vietnamese sticky rice cake) • Cooking oil • Pickled vegetables (dua mon)

Bánh chưng (Vietnamese sticky rice cake), cooking oil • Sides: pickled scallions, chili sauce, etc

Bánh chưng (Vietnamese sticky rice cake) • Oil or pork fat

beef (about 400 grams) • ground pork (about 150 grams) • Betel • Seasoning powder, oyster sauce, shallots, garlic, black pepper, sugar, cooking oil • Green onions

Pre-cooked bánh chưng (Vietnamese sticky rice cake), peeled and cut into bite-sized • Cooking oil

Brown rice phở noodles (you can use regular white phở noodles if unavailable) • tapioca starch (50 grams) • Bell pepper, carrot, baby corn, Chinese broccoli (gai lan)

dried pho noodles (if using fresh pho noodles, adjust as needed) • beef • red bell pepper • carrots • small bunch Chinese broccoli (gai lan) • small red onion • cornstarch or corn flour • Oyster sauce, fish sauce, cooking oil, seasoning powder, sugar or MSG

fresh pho noodles (about 300 g) • Baby bok choy • Lotus stem mushrooms (can substitute with fresh shiitake or straw mushrooms) • Vegetarian oyster sauce, vegetarian bouillon powder • Soy sauce • Tapioca starch

fresh pho noodles (about 400 g) • king oyster mushrooms (about 100 g) • napa cabbage (about 150 g) • sugar snap peas (about 50 g) • soy sauce • vegetarian oyster sauce • cornstarch • Vegetarian seasoning powder, cooking oil

Pho noodles • Seafood: squid, shrimp • Vegetables of your choice: napa cabbage, onion, carrot, baby bok choy, etc • Sauce: 1 tablespoon oyster sauce (15 ml), 1 tablespoon chili sauce (15 ml), 1/2 tablespoon vinegar (7 ml), 2 tablespoons water (30 ml)