Pickled

carrots 🥕 • small daikon radish • vinegar (any kind works, but rice vinegar is best) (30 ml) • sugar (12 grams) • salt 🧂 (5 grams)

fresh palm heart (about 300 grams) • water spinach stems (about 100 grams) • medium carrot • red chili pepper • garlic • Korean chili powder (optional, for color) • fish sauce (120 ml) • vinegar (120 ml) • sugar (200 grams) • water (240 ml)

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

daikon radish • carrot • salt • vinegar (250 ml) • water (250 ml) • with lid • red chili peppers • sugar

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

vinegar • fish sauce • sugar • MSG (optional) • lime • chili pepper • garlic • cucumber

large eggs • dried glass noodles • dried wood ear mushrooms • dried shiitake mushrooms • Fresh herbs and lettuce • carrot • kohlrabi • Fish sauce, chicken bouillon powder, sugar, black pepper, chili sauce, vegetable oil, salt, garlic, chili pepper • Ground lean pork • spring roll wrappers (about 30 wrappers per package)

Banh Tet cake • Cooking oil • Pickled vegetables (dua mon)

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

beltfish steaks (500 grams) • pickled mustard greens (200 grams) • Green and red chili peppers • shallots • Seasonings: salt, cooking oil, fish sauce, chili powder, black pepper, sugar

pickled mustard greens (about 150 grams) • large eggs (use as many as you like) • small shallot • Thai chili pepper • Vegetable bouillon powder • Soy sauce • Ground black pepper

pork spare ribs (about 7 ounces) • chicken breast • pickled bamboo shoots • small cup straw mushrooms and shiitake mushrooms • Chopped green onion and cilantro for garnish

lotus root (about 200 g) • carrot (about 50 g) • rehydrated royal fern stems (about 100 g) • pickled mustard greens (about 100 g) • ginger (about 10 g) • red chili pepper • bird’s eye chili • Korean chili powder (optional, for color) • vinegar (about 50 ml) • sugar (about 100 g) • fish sauce (about 40 ml)

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 •

beef short ribs • pickled mustard greens • tomatoes • Onion, garlic • Culantro • Rice paddy herb

pork belly • pickled bamboo shoots • shallots, garlic, green onions, chili peppers • coconut caramel sauce, fish sauce, cooking oil, common spices

pickled mustard greens • beef ribs • tomatoes • small amount of dill • ginger • Seasonings: Pepper, sugar, seasoning powder, dried shallots

pickled mustard greens (about 150 grams) • tomato • small pieces of beef (about 4 ounces/115 grams total) • Green onions, sugar, black pepper

large purple daikon radishes • filtered water (500 ml) • granulated sugar (100 grams) • apple cider vinegar • fish sauce • medium bowl black olives • salt • apple cider vinegar • filtered water (700 ml)

Dumpling wrappers, shrimp, ground pork, shiitake mushrooms, onion • Pork bones, dried shrimp, dried squid, pickled daikon radish • Fried shallots, crispy pork fat, bean sprouts, garlic chives • Shallots, garlic, black pepper, salt, MSG, sugar, soy sauce, bouillon powder

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

pork shoulder (500 grams) • egg rolls (prepared and frozen) • Pickled vegetables, rice vermicelli noodles, roasted peanuts • Lettuce, fresh herbs, cucumber, lime, chili, garlic • Green onions, shallots, lemongrass, honey • Seasoning powder, fish sauce, sugar, oyster sauce, vegetable oil, annatto oil

pork belly (300 grams) • Vietnamese pork sausage (chả lụa) (200 grams) • fermented pork roll (nem chua) (150 grams) • pig ear • Pickled eggplant with fermented anchovy sauce (cà pháo mắm nêm) • Lettuce • Mixed fresh herbs (such as mint, cilantro, Thai basil) • Cucumber • fresh rice vermicelli noodles (1 kg) • fermented anchovy sauce (mắm nêm) (150 grams) • pineapple (about 100 grams) • Chili pepper •

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

pickled mustard greens • fried tofu • tomatoes • Seasonings: green onion, cilantro, black pepper, onion

cucumbers • garlic • chili peppers (adjust to taste) • sugar (20 grams) • salt (20 grams) • soy sauce • vinegar • sugar, a little black pepper

pickled mustard greens • boneless, skinless chicken breast • tomatoes • Green onions • Sugar

Fresh rice vermicelli noodles (dried type); see the link below for the lemongrass pork recipe • Thinly sliced pork chops • Carrot, daikon radish, vinegar, sugar, salt (for pickled vegetables) • Fish sauce, sugar, minced garlic, minced chili, lime (for dipping sauce) • Green onions (for scallion oil), roasted peanuts • Fresh mint, lettuce, assorted fresh herbs

frozen grilled pork sausage (nem nuong) • fresh banh hoi noodles (about 1 kg) • pre-made pickled vegetables (about 200 grams) • lettuce • mixed fresh herbs (about 300 grams) • green bananas • starfruit • cucumber • pineapple • small, soft rice paper wrappers • cooked pork liver (about 100 grams) • fermented soybean dipping sauce (tuong ban) •

pork shoulder (500 g) • banh hoi rice vermicelli sheets (1 kg) • lemongrass • shallots • garlic • vegetable oil (60 ml) • cooking wine (7 ml) • oyster sauce (22 ml) • salt (2.5 g) • fish sauce (15 ml) • soy sauce (15 ml) • little black pepper •