Prawn paste

For the ingredients to make delicious sui cao, you will need: • shrimp (500 g) • lean pork (400 g) • pork fat (100 g) • raw pork sausage (giò sống) (100 g) • fish paste (cá thác lác) (100 g) • dried fish (khô cá ngộ) (10 g) • Green onions, cilantro • dumpling wrappers (you can make these yourself, or buy them at an Asian market or supermarket for convenience) • Choy sum (or other Asian greens) • Seasonings: 1 tablespoon chicken bouillon powder, 1/2 teaspoon ground black pepper, 1 tablespoon sesame oil, 1 teaspoon salt, 1 tablespoon soy sauce, 1 tablespoon sugar, cooking oil

Shrimp • Pork (choose lean or fatty cuts as you prefer) • Fresh herbs, lettuce, chives, cucumber • Fresh rice vermicelli noodles • Rice paper wrappers for rolling • ☆☆ For the dipping sauce • (about 7.8 oz/220 grams) fermented soybean paste, blended with 1/2 cup cold water (120 ml) until smooth • coconut milk (240 ml) • cornstarch mixed with a little water • Minced garlic and chili • Roasted peanuts, crushed

thin rice paper wrappers, cut into quarters • Small shrimp • Pork paste (for making Vietnamese sausage) • Wood ear mushrooms • Shallots • Sugar, salt, and MSG

pork leg bones (about 1 kg) • pork loin (for char siu) (about 200 grams) • large shrimp (about 500 grams) • pork paste (about 200 grams) • daikon radish • pickled radish • onion • Chinese broccoli (gai lan) (about 200 grams) • Egg noodles, wonton wrappers • pork fat (about 100 grams) • Salt, sugar, bouillon powder, minced garlic, cilantro and green onion

pork belly • large shrimp • Lettuce, cilantro • rice vermicelli • Chives • Rice paper wrappers • soybean paste • peanut butter • oyster sauce • roasted peanuts • Seasoning

small taro root (about 300-400 grams) • carrot (depending on size) • ground pork • pork paste • shrimp meat (You can find delicious shrimp head meat) • eggs • Wood ear mushrooms (Add to taste) • mayonnaise • Seasoning powder, pepper, sugar, shallots, green onions • Green bean egg roll wrappers (Easily found at grocery stores. Price ranges from 6-10k per pack) Buy 2 packs for enough

baguette rolls • chili salt (muối tôm) • sugar • shrimp chili paste (sa tế tôm) • Pre-cooked sausage • Quail eggs • Pork floss • butter (about 45 grams) • Green onions • Sriracha or other chili sauce, mayonnaise

all-purpose flour (about 200 grams) • water (about 100 ml) • Salt • fish paste (about 100 grams) • shrimp (about 200 grams) • ground pork (about 300 grams) • Green onion tops • Shallots • Cilantro roots • Small carrot • Regular seasoning (salt, pepper, sugar, etc.)

cooked crab meat (can substitute for roe crab) • large sea shrimp • pork paste (giò sống) • pork blood pudding • straw mushrooms • fish cake (store-bought) • pork hock • quail eggs • fried dough sticks (optional) • tapioca starch • Bánh canh rice noodles • Annatto oil •

fermented fish paste (pre-ground, about 250 grams) • pork belly (about 150 grams) • crispy roast pork (about 150 grams) • fresh squid (about 150 grams) • fresh shrimp (about 250 grams) • basa fish fillet (about 200 grams) • eggplant • lemongrass • minced shallots • whole shallots • pineapple • Assorted vegetables for serving (water lily stems, water spinach, banana blossom, shredded banana flower) •

large shrimp • pork leg meat • garlic chives • Lettuce, pineapple, fresh mint • Tapioca rice paper wrappers • fermented soybean paste • Sugar • Peanut butter • Minced garlic • carrot • Roasted peanuts • Chili paste •

snakehead fish or basa fish, cut into pieces (500 g) • fresh shrimp (300 g) • fresh squid (400 g) • fish cake (200 g) • roasted pork belly (300 g) • fermented linh fish paste (200 g) • eggplants • stalks lemongrass • Assorted vegetables: banana blossom, water spinach, water lily stems, water mimosa, water dropwort • thick rice vermicelli noodles (2 kg) • Seasonings: salt, cooking oil, sugar, black pepper, scallions, MSG

pork paste (about 100 grams) • ground pork (about 300 grams) • wonton wrappers • medium shrimp • garlic chives • Lettuce or mustard greens for serving • Crispy pork fat (optional) • Minced onion and minced garlic • pink salt, rock sugar • anchovy powder, chicken bouillon

wonton wrappers • fresh shrimp, peeled, deveined, and cleaned • fish paste • ground pork • pork paste (or finely ground pork sausage) • ginger (about the size of a fingertip), grated • finely chopped shallot • oyster sauce • soy sauce • cornstarch mixed with 2 tablespoons water • chili sauce • dark soy sauce •

chicken breast (about 300 grams) • shrimp, peeled (about 150 grams) • dried pho noodles (about 150 grams) • Pad Thai paste (if unavailable, substitute with a mixture of tamarind sauce, fish sauce, oyster sauce, and sugar to make a thick, tangy, sweet, and salty sauce) • bean sprouts (about 100 grams) • firm tofu (about 100 grams) • eggs • Green onions (or garlic chives), garlic, cooking oil, fish sauce, lime, chili powder, roasted peanuts

vegetable broth (about 12 3/4 cups) • fermented snakehead fish (about 1.1 lbs) • whole snakehead fish (about 2.2 lbs) • roast pork belly (about 10.5 oz) • squid, scored (about 1.1 lbs) • shrimp (about 10.5 oz) • fish cake (about 10.5 oz) • pork paste (about 7 oz) • red chili peppers • lemongrass (3 finely chopped, 5 whole) • garlic, finely chopped • shallots, finely chopped •

fermented fish paste (mắm cá linh) + 5 1/3 oz fermented fish paste (mắm cá sặc) (about 150 g each) • pork leg bone • Vegetables: eggplant, shredded water spinach, shredded banana blossom, water lily stems, taro stems, bitter herbs, etc • Cuttlefish, shrimp, snakehead fish • Roast pork • Thick rice vermicelli noodles • Seasonings: lemongrass stalks, minced lemongrass, chili, cilantro, garlic, fish sauce, bouillon powder, sugar

beef flank steak (about 900 grams) • limes • granulated sugar (about 25 grams) • Thai chili paste with soybean oil sauce • red onions • rice paddy herb (rau om) • sawtooth herb (ngò gai) • Shrimp chips • Sesame seeds and chili peppers, to taste

beef • onion • ripe tomatoes • pineapple • celery • Shallots, shrimp chili paste, pepper, seasoning powder, soy sauce, sesame oil • Oyster sauce

Korean miso paste (about 500 grams) • carrot • daikon radish • thinly sliced beef • shrimp • firm tofu • enoki mushrooms, king oyster mushrooms • small kabocha squash • chrysanthemum greens, napa cabbage, baby bok choy • udon noodles • Seasonings: soy sauce, vinegar, sugar, chili pepper

king oyster mushrooms • mixed seafood (such as squid, clams, and imitation crab sticks) • shrimp • thinly sliced beef • napa cabbage • lemongrass • rice vermicelli noodles (about 400 grams) • Tom Yum paste (about 75 grams) • Thai hot pot seasoning (about 60 grams) • pineapple or fresh pineapple • sawtooth herb (culantro)

large head napa cabbage • coarse salt (about 300 grams) • water (about 2.7 liters) • shredded daikon radish (about 300 grams, or use regular radishes) • garlic chives, cut into 1 1/2-inch pieces (about 100 grams) • leeks, thinly sliced on the bias (about 100 grams) • medium onion (about 150 grams) • peeled garlic cloves (about 100 grams) • mild red chili peppers (about 150 grams, not spicy) • small Asian pear (about 100 grams) • fresh ginger (about 25 grams) • water (about 125 ml) •

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

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

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 •

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

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

pork cartilage bones (500 grams) • ground pork (300 grams) • fresh shrimp (200 grams) • dried shrimp (100 grams) • silken tofu • large eggs • fermented shrimp paste • green cabbage • tomatoes • Green onions, cilantro, spearmint, Thai basil, fish mint • Whole black pepper, shallots, MSG, fish sauce, seasoning powder

dried shrimp (150 grams) • tomatoes • white radishes (daikon) • carrot • brown rice vermicelli noodles (400 grams) • firm tofu • large eggs • Green onions, shallots, black pepper, hot chili peppers • fish sauce (30 ml) • fermented shrimp paste (mắm tôm) (5 ml) • seasoning powder (5 ml) • dracontomelon fruits (or substitute with 2 tablespoons tamarind juice) for sour flavor

pork spare ribs (about 200 grams) • large dried shrimp (about 100 grams) • fresh rice vermicelli noodles (about 500 grams) • ground pork (about 100 grams) • tomatoes, cut into wedges • fried tofu (about 200 grams) • Chopped green onions and cilantro • Lettuce, Vietnamese balm, bean sprouts, perilla, and fish mint • Shredded water spinach and shredded banana blossom • tube shrimp roe paste • Vietnamese pork sausage (chả lụa) • duck eggs •