Paste

hard-boiled quail eggs, peeled • Dried banh canh noodles • pork paste (about 300 grams) • ground pork (about 200 grams) • Chopped green onions, minced garlic and shallots • onion • Fish sauce, salt, MSG, chicken bouillon powder, black pepper, annatto oil

dumplings (about 300 g; I used pork and cheese dumplings) • water (about 300 ml, or more as needed for boiling the dumplings) • fried shallots in oil (about 2 shallots) • ketchup • chili sauce • fish sauce • sugar • seasoning powder • MSG (optional) • water (about 300 ml) • cornstarch (add when the sauce is hot) • Korean chili flakes •

pork hock (500 grams) • beef brisket (500 grams) • beef bones (300 grams) • thick rice vermicelli noodles (1 kg) • Ginger • Lemongrass • Shallots • Chili sate (chili oil) • Annatto oil • Rock sugar • Hue-style fermented shrimp paste (mắm ruốc Huế) • Fish sauce •

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 •

fish paste (about 200 grams) • bitter melons • small amount of wood ear mushrooms, soaked until soft • Green onions • Cilantro

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)

whole chicken (about 2.2 lbs or 1 kg) • pork belly • shallots • small shallots (also called 'hanh cham' in the North, used for their aromatic flavor) • peanut oil (or other neutral oil) • small bowl roasted peanuts, roughly crushed • small stalk lemongrass • annatto oil • Mi Quang noodles (wide rice noodles) • crispy rice crackers (banh trang nuong) • green chili, lime, assorted fresh herbs (lettuce, shredded banana blossom, Thai basil, shredded cabbage, garlic chives, etc.), scallions, cilantro • seasonings: chicken bouillon powder, fish sauce, salt, chili paste, sugar, black pepper, fish sauce

fish paste (about 300 grams, preferably silver carp or similar white fish) • ground pork (about 100 grams) • Chopped fresh dill, to taste • diced carrot (about 30 grams), for color • Minced garlic, chopped green onion, ground black pepper, chicken bouillon powder, MSG (optional), fish sauce • Cooking oil

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

chicken thighs (500 g) • pandan leaves • five-spice powder • soy sauce • chicken bouillon powder • fish sauce • chili sauce • honey • sugar • oyster sauce • chili powder • vegetable oil •

Carp or grass carp (I used basa fish in the photo) • Shallots, oyster sauce, lemongrass, caramel sauce (nước hàng), fish sauce, black pepper, seasoning powder, fresh chili, chili paste (sa tế), sugar

field crab (500 grams) • straw mushrooms (200 grams) • firm tofu • rice vermicelli noodles (1 kg) • pork fat (500 grams) • fermented shrimp paste • tomatoes • tamarind • Shallots and scallions • Black pepper, seasoning powder, fish sauce, sugar • Cilantro, banana blossom, fish mint

ground freshwater crab (about 300 grams, available at Asian supermarkets) • tomatoes • Fried tofu • pork bones (about 1/2 kg, or bones with some meat) • pork blood pudding • large egg (chicken or duck) • fresh rice vermicelli noodles (about 1 kg) • Fresh herbs, shredded water spinach, green onions • shrimp paste • Shallots, minced garlic • Annatto oil • tamarind pods

pork belly (500 g) • small piece of leek (white part only) • fresh chili pepper • minced garlic (the key to this dish is lots of garlic) • Korean chili powder • Korean soy sauce (jin ganjang) • oyster sauce • Korean soybean paste (doenjang) • cooking wine • sugar • black pepper

pork skin (about 150 g) • salt (2 g) • ginger, smashed (about 0.35 oz / 10 g) • ice water (500 ml) • pork paste (about 300 g) • fish sauce (5 ml) • MSG (1 g) • ground black pepper (1 g) • whole black peppercorns (1 g) • garlic powder (1 g) • green bird’s eye chilies (or to taste) • banana leaves

pork belly (500 grams) • mac mat leaves (fresh or frozen) • skewers • onion-garlic juice (blend onion and garlic, then strain) • mirin • shrimp paste dipping sauce (mix equal parts shrimp paste, lime juice, and sugar) • sliced chili pepper • Salt, pepper, and other common seasonings

tender beef • Vietnamese pork paste (giò sống or pork sausage filling) • lemongrass • Large betel • Red chili, garlic, lime • Seasonings: bouillon powder, oyster sauce, black pepper, sugar, honey, roasted peanuts, fish sauce • Fresh herbs, cucumber

mackerel fillet (400 g) • pork fatback (50 g) • all-purpose flour (about 8 g) • large pieces of pumpkin, about 1.5x2 inches each (4x5 cm) • cabbage, about the size of half your hand • tomatoes • ripe pineapple • dried bamboo shoots or 1 stalk fresh bamboo shoot • fermented shrimp paste • Green onions and cilantro, shallots

pork hock (about 500 grams) • pork (about 500 grams) • field crabs • fried tofu • pork blood pudding • tomatoes (about 700 grams) • annatto seeds (about 10 grams) • Culantro (ngò rai) • Garlic, lime, chili • Mixed fresh herbs (bean sprouts, banana blossom, water spinach) • Fermented shrimp paste (mắm ruốc) • Common seasonings

Steamed white rice • Sliced beef belly or ground beef • Spinach • Roasted seaweed snacks • Eggs • Kimchi • Seasonings: Korean chili paste (Gochujang), sesame oil, soy sauce, bouillon powder, sugar, black pepper, oyster sauce, rice vinegar • Bibimbap sauce: 2-3 tablespoons Korean chili paste (Gochujang), 2 tablespoons sesame oil, 1 tablespoon sugar, 2-3 tablespoons water, 1 tablespoon rice vinegar, 1 tablespoon minced garlic. Mix well

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

Pork bones and pork hock • Dried rice vermicelli noodles • spicy crab paste (bún riêu cua seasoning) • crab paste in soybean oil • tomatoes (or 1 jar tomato sauce) • annatto oil • ground pork (500 grams) • sugar • MSG • ground black pepper • large shallots, minced • garlic cloves, minced •

large duck • duck blood (optional) • ginger, salt, white wine • Seasonings: chili powder, fresh chili, chicken bouillon powder, sugar, black pepper, fish sauce • Hue-style fermented shrimp paste (mix the paste with a bowl of cold water and stir to dissolve) • cooking oil • shallots (or small onions), a few purple onions • Herbs: green onions, Vietnamese coriander (rau răm) • Noodles: 2 cups tapioca starch (about 250 grams), salt, boiling water

Rose HanBe cream powder (50g) • Korean chili paste (Gochujang) • –1 cup dried fish broth (or water) (200–250 ml) • unsweetened milk (100 ml) • minced garlic • sesame oil • Hanbe cheese-filled topokki rice cakes • Toppings of your choice

large bowl cooked rice • eggs • beef (about 400 grams) • bok choy • bean sprouts • fresh shiitake mushrooms • carrot • green onions • onion and garlic, etc • cooking oil • sesame oil • Korean chili paste (gochujang) or pre-made bibimbap sauce •

bitter melon • small bowl pork paste mixed with wood ear mushrooms and glass noodles • tofu • mackerel • baby squid • small bowl tomato sauce • Seasonings, green onions, cilantro, black pepper

Braised pork belly with fermented shrimp paste • Boiled vegetables • Chrysanthemum greens soup with ground pork • Mango • Cake

Stir-fried Pork with Fermented Shrimp Paste (Hue style) • Shiitake Mushroom and Broccoli Meatball Soup • Caramelized Water Coconut • Lotus Root and Bell Pepper Salad

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 •

Grilled Pork with Lemongrass and Fermented Shrimp Paste • Stir-Fried Winter Melon with Duck Giblets • Malabar Spinach and Luffa Soup with Shrimp and Pork • Chilled Star Apple Dessert