Pepper tapioca

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

For the dumpling dough: • tapioca starch (about 300 grams) • boiling water (160-180 ml) • For the filling: • split mung beans, peeled (about 200 grams) • shallots • black pepper • vegetable oil • pork cracklings (optional) • salt • sugar • MSG (optional) •

pork bones (500 grams) • beef sausage (100 grams) • crab meat (200 grams) • imitation crab sticks (100 grams) • sweet corn • large eggs • tapioca pearls • shallots • green onion and cilantro • Salt, chicken bouillon, black pepper

tapioca starch (about 300 grams) • boiling water (about 150 ml) • shrimp (about 200 grams) • shallot • Fish sauce • Lime • Chili pepper • Garlic

tapioca starch (400 grams) • pork belly or pork leg (about 300 grams) • shrimp (about 300 grams) • Banana • Seasonings: salt, fish sauce, MSG, sugar, shallots, chili peppers

tapioca starch (about 300 grams) • water (about 450 ml) • small shrimp, peeled (about 300 grams) • shallots, finely chopped • pork belly (about 150 ml, diced) • stalks green onion, finely sliced • annatto oil (about 50 ml) • ground black pepper (about 3 grams) • Sweet and sour fish sauce: • water (about 100 ml) • sugar • Fish sauce, seasoning powder, and bouillon to taste •

tapioca starch (about 400 grams) • about 1 1/4 cups hot water (about 300 ml) • shrimp • black pepper, fish sauce, seasoning powder or salt • Thai basil, cilantro, fresh chili peppers • fried shallots • shallots, annatto powder • chili oil (or chili sauce) • garlic, lime, sugar • spoon, large mixing • ice cubes, bowl for cold water

tapioca starch (about 200 grams) • Ground pork, wood ear mushrooms • Green onions, shallots • Salt, pepper, sugar • Fish sauce • Fresh lime or bottled lime juice (I used bottled lime juice since I didn't have fresh limes) • Hot chili peppers

tapioca starch (about 2 2/3 cups) • pork belly (about 5.3 ounces) • shrimp (about 3.5 ounces) • split mung beans (about 1/4 cup) • Shallots, green onions, vegetable oil, salt, sugar, black pepper, annatto oil, seasoning powder • Fish sauce, chili peppers

tapioca starch (about 500 grams) • pork belly (about 200 grams) • shrimp (about 200 grams) • medium dried wood ear mushrooms (mộc nhĩ) • Shallots • Garlic • Scallions (green onions) • Cooking oil, fish sauce, salt, sugar, black pepper

tapioca starch (100 grams) • rice flour (100 grams) • Peeled shrimp • Black pepper • Annatto oil • Green onions • Fresh coconut water (for making the dipping sauce)

shrimp (about 100 g) • ground pork (about 200 g) • Black pepper, sugar, fish sauce to taste • Tapioca starch (multi-purpose) • Coconut • Lime • Garlic • Pickled vegetables

tapioca starch (500g) • small amount of green onions, garlic, shallots, and chili peppers • pork belly (about 200g) • shrimp (about 200g) • Seasonings, fish sauce

sea crab (about 1.1 lbs or 500 grams) • pork hock (about 300 grams; use front hock for leaner meat) • peeled shrimp (about 200 grams) • peeled crab meat (about 100 grams) • Salt, sugar, MSG, black pepper, cilantro, green onion, lime • small onion, diced • tapioca noodles for banh canh (about 500 grams)

tapioca starch (500 grams) • vegetable oil (10 ml) • water (700 ml) • pork belly (300 grams) • peeled shrimp (400 grams) • Seasonings: annatto oil, fish sauce, salt, black pepper, oyster sauce, sugar • Green onions • Garlic • banana leaves (500 grams)

tapioca starch (about 400 grams) • pork belly (about 200 grams) • fresh shrimp (about 400 grams) • boiling water (about 250 ml) • mung beans (about 150 grams) • Fresh herbs (scallions, cilantro, fried shallots) • Fish sauce, salt, pepper, chili, lime, garlic

tapioca starch (about 400 grams) • pork belly (about 200 grams) • dried wood ear mushrooms (about 10 grams) • dried bamboo shoots (about 50 grams) • Shallots, scallions, fresh chili, garlic • Seasonings: fish sauce, sugar, salt, black pepper, MSG (optional) • Cooking oil

Pork hock/ground pork/pork intestines/pork blood • Carrot/daikon radish • Straw mushrooms • Banh canh noodles (thick tapioca or rice noodles) • Scallions (green onions) • Seasonings: sugar, salt, bouillon powder, ground black pepper, shallots, julienned ginger

shrimp (150 g) • pork belly or pork leg (150 g) • tapioca starch (about 200 g) • Regular seasonings (such as fish sauce, sugar, salt, pepper) • Banana

shrimp, heads removed (about 100 grams) • pork belly (about 100 grams) • tapioca starch (about 200 grams) • boiling water (about 250 ml) • Black pepper / Seasoning powder / Annatto oil (optional) • Green onions / Garlic / Shallots / Fish sauce

tapioca starch (about 300 grams) • crab meat (about 100 grams) • Nha Trang-style mackerel fish cake (about 100 grams) • chicken carcass • pork blood pudding • Tomato, onion, lime, chili pepper • Tomato oil • Minced garlic, minced onion, fried shallots, green onion • Seasoning powder, sugar, black pepper • Mixed fresh herbs

tapioca starch (about 200 grams) • rice flour • cold water (about 400 ml) • vegetable oil • pork belly (about 200 grams) • fresh shrimp (about 200 grams) • shallots, a few stalks of green onion, fresh chili • Seasonings: bouillon powder, sugar, black pepper, fish sauce, salt • Vegetable oil • Small nonstick skillet

tapioca starch (about 200 grams) • dried wood ear mushrooms (about 70 grams) • ground pork (about 150 grams) • Fried shallots, green onions • Seasonings: fish sauce, salt, MSG, black pepper, chili, sugar • Hot water (175-195°F / 80-90°C), 1 bowl cold water with ice

tapioca starch (500 grams) • fresh shrimp (400 grams) • pork belly (200 grams) • salt, 3 teaspoons sugar, 2 teaspoons chicken bouillon powder • black pepper, 2 teaspoons caramel sauce, 2 teaspoons fish sauce • Green onions, minced garlic, chili peppers, cooking oil • Banana • water (400–500 ml), depending on the freshness of the tapioca starch

tapioca starch, 14 oz (400 g) • shrimp (300 g) • pork leg or pork belly (300 g) • Banana • Fish sauce, salt, MSG, sugar, cooking oil, shallots, black pepper

tapioca starch (about 1 1/3 cups) • water (250 ml) • pork belly (about 5.3 oz) • fresh shrimp (about 5.3 oz) • minced shallots • chopped scallions • Cooking oil • Seasonings: salt, chicken bouillon powder, sugar, black pepper, fish sauce • Banana

Snakehead fish (or substitute with catfish or tilapia) • Shrimp • Fish cake • Quail eggs • Mushrooms (such as straw mushrooms or button mushrooms) • Daikon radish • Banh canh noodles (thick tapioca or rice noodles) • Rock sugar, black pepper, green onion, garlic, fish sauce, salt, MSG, chicken bouillon powder

tapioca starch (about 1 2/3 cups) • –130 ml boiling water (about 1/2 cup) • scallions • mung beans (about 3/4 cup) • cooking oil (about 7 tablespoons) • shallots, thinly sliced • black pepper • salt • Vegetarian fish sauce, lime, chili, sugar

tapioca starch (about 400 grams) • rice flour (about 100 grams) • ground pork shoulder, double ground (about 200 grams) • dried wood ear mushrooms • dried shiitake mushrooms • Vietnamese balm, cilantro, sugar, black pepper, shallots, and seasonings to taste

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