Pounded

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 •

pounded freshwater crab • pork leg bones • small pieces of firm tofu • tamarind paste • rice vinegar (or mild vinegar) • shallots, peeled and thinly sliced • small ripe tomatoes • Chopped scallions and culantro (or cilantro) • thin rice vermicelli noodles • assorted fresh herbs and vegetables for serving (banana blossom, shredded water spinach, lettuce, mixed herbs, culantro, etc.) • Fermented shrimp paste • Seasonings: Salt, ground black pepper, fish sauce (I do not use MSG or artificial sweeteners in my dishes)

pork hock • crab meat (pounded and strained) • peeled shrimp • or 450 grams) bánh canh noodles • Green onions and cilantro • Lime and chili • Fried shallots

purple taro root • crab, pounded and strained for meat and roe • Seasonings, green onions, cilantro

pork front hock • crab meat (fresh crab, pounded, is even better) • shrimp (about 200 grams) • pork blood cake • firm tofu • clear banh canh noodles (about 900 grams) • Chinese crullers (youtiao) • Lime, chili • Green onion, cilantro, seasonings