Pulp

Chickpea pulp • Green onions • cornstarch (about 20 grams) • Pineapple • Eggs

soybeans (about 400 grams) • water (about 120 ml) • white radish (daikon), 1 carrot, 1 squash, green beans (cut into pieces) • boneless, skinless chicken breasts • mung beans (about 100 grams)

dried lotus seeds (or fresh lotus seeds) (100 grams) • dried longan (or dried logan pulp) (100 grams) • rock sugar (about 8.8 oz / 250 grams) • white grass jelly powder (or agar powder) • tube vanilla extract

glutinous rice flour (about 400 grams), 1 cup split mung beans (about 200 grams), 1 1/2 cups rock sugar (about 300 grams), 1 small piece of ginger • Vegetable oil, 1 shallot, a small amount of gac fruit pulp for red coloring, fresh coconut

fresh lotus seeds (about 200 g) • rock sugar (about 3.5 oz or 100 g) • longan pulp • tapioca starch (about 50 g) • vanilla powder or 1 teaspoon vanilla extract • Pandan

grass jelly powder • water (800-900 ml) • sugar (50 g) • shredded coconut, squeezed for milk and pulp to get 1 3/4 cups (400 g coconut for milk, 1 3/4 cups (450 ml) total) • salt • sugar (60 g) • tapioca starch (10 g) • unsweetened milk (150 ml) • rice flour or arrowroot starch (10 g) • Pandan leaves (or 1 packet vanilla) • chia or basil seeds, soaked in hot water until expanded • cooked black beans or red beans, softened in a pressure cooker (250 g) •

Soybean pulp • Mung bean pulp • Carrot, julienned • Wood ear mushrooms, soaked and julienned • Onion, finely chopped • Cellophane noodles (bean thread noodles) • Rice paper wrappers, seasonings

field crab, ground • dried shrimp • ground pork • duck egg • tomatoes • fried tofu cubes • tamarind pulp or vinegar • rice vermicelli noodles (bún) • small bottle shrimp paste • pork blood pudding • Vietnamese pork sausage (chả lụa) wrapped in banana leaves • Mixed fresh herbs for serving

–18 oz field crab (cua đồng), ground (400–500 g) • dried shrimp, rinsed and drained, finely ground (about 1.8 oz / 50 g) • ground pork (200 g) • pork paste (giò sống) (200 g) • duck eggs • pork blood curd • firm tofu • Pork bones or pork hock, as desired • large onion (about 10.5 oz / 300 g) • –4 tomatoes • tamarind pulp (30 g) • fermented shrimp paste (mắm tôm) •

water (200 grams) • rock sugar (30 grams) • ginger • pandan leaves • cooked coconut milk • toasted sesame seeds • glutinous rice flour (50 grams) • gac fruit pulp • water (30 ml) • glutinous rice flour (50 grams) • magenta plant water (10 ml) • water (20 ml) •

ground freshwater crab (about 500 grams) • cleaned apple snails (about 300 grams) • dried shrimp paste (about 30 grams) • ground pork (about 100 grams) • duck egg • small ball of tamarind pulp • tomatoes • fried tofu (about 200 grams) • Mixed fresh herbs for serving • rice vermicelli noodles (about 1 kilogram)

ground crab (from the supermarket) (300 grams) • ground pork (100 grams) • rice vermicelli noodles (about 1 kg) • Fresh herbs (such as mint, cilantro, and lettuce) • duck egg • fried tofu • pork blood curd (300 grams) • Vietnamese pork sausage (chả lụa) (300 grams) • tomatoes • Fermented shrimp paste (mắm tôm) • small ball of tamarind pulp • Green onions and culantro (ngò gai) •

ground crab (from the supermarket) (300 g) • ground pork (100 g) • dried shrimp (50 g) • fried tofu • pork blood pudding • tomatoes • small ball tamarind pulp • duck egg • rice vermicelli noodles (1 kg) • Fresh herbs and greens • Fermented shrimp paste • Seasonings

Spinach Soup • spinach (about 10 oz/280 grams) • taro roots • shrimp heads • Soybean Okara Floss • dried soybean okara (soybean pulp, squeezed dry) • tomato • cooking oil (about 45 ml) • Seasonings: soy sauce, fish sauce, bouillon powder, sugar, onion, garlic • Refreshing Drink • watermelon • orange, including the peel

catfish (basa or pangasius fillet) • taro stem • okra • pineapple • small bowl tamarind pulp • ripe tomatoes • Seasonings and fresh herbs (such as cilantro and rice paddy herb)