Root

lotus root, cleaned (about 100 grams) • fresh lotus seeds (about 100 grams) • water (1 liter) • rock sugar (about 100 grams) • red dates, pitted and soaked for 15 minutes • goji berries, rinsed • ginger (optional)

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)

Grass carp: 2.2 lbs (1 kg) (I used home-raised fish with firm, delicious meat) • galangal root, medium size, about 7 oz (200 g) • ginger • pork belly • Fish sauce, seasoned salt, black pepper, sugar, shallots, scallions • Fresh chili pepper, 1 small stalk lemongrass, cooking oil

fresh shrimp (200 grams) • pork belly or pork shoulder, with both lean and fatty parts (200 grams) • dried wood ear mushrooms • small taro root • small carrot • Shallots and garlic • egg • Rice paper wrappers for rolling • Seasonings: ground black pepper, salt, chicken bouillon powder, fish sauce, sugar, cooking oil

ground pork (choose pork with 30-40% fat) (500 grams) • fresh shrimp, peeled and roughly chopped (300 grams) • dried wood ear mushrooms, soaked until soft, then thinly sliced or finely chopped • glass noodles or bean thread noodles, soaked until soft and cut into 3-4 inch pieces (7-10 cm) • carrot, shredded • small taro root, shredded • fresh mint or cilantro, leaves picked and finely chopped • shallot, finely chopped • duck eggs or large chicken eggs • green bean spring roll wrappers (enough for 30 rolls) • chicken bouillon powder • oyster sauce •

tapioca starch (about 24 grams) • glutinous rice flour (about 500 grams) • golden sugar (about 300 grams) • White sesame seeds • Fresh ginger root • split mung beans (about 200 grams) • Shredded dried coconut • Red color: beetroot • Green color: matcha powder • Yellow color: pumpkin

fresh spring roll wrappers (bánh tráng bò bía) • ground pork (300 grams) • taro root • large egg • carrot • green onions • corn • Seasoning powder, MSG, black pepper, cooking oil • finely chopped shallot

large winter melon • set of herbal ingredients for making herbal tea (rehmannia root, monk fruit, sugarcane, etc.) • grass jelly (about 300 grams) • basil seeds (about 50 grams) • Rock sugar, to taste

shrimp (100 g) • pork (300 g) • small taro root • rice vermicelli noodles with fresh herbs (1 kg) • shallot. Black pepper, sugar, MSG, fish sauce, lime, chili, garlic • red radish, 1 daikon radish

Chicken broth • Green onions, lime leaves, cilantro, ginger root, salt, ground black pepper • glass noodles (about 200 grams, preferably from Son Tay)

Cilantro (including roots), minced garlic, chili peppers, shallots, tamarind concentrate, fresh lime juice, kaffir lime • Fish sauce, sugar, hot water, toasted sesame seeds

shrimp (200 g) • Vietnamese pancake mix (bánh xèo mix) • crispy frying mix • large egg • sweet potatoes and taro roots • mung beans (20 g) • green onions • mixed garden greens or fresh herbs and cucumber for serving (200 g) • each: vegetable oil, seasoning powder, MSG, sugar

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

beef (use a mix of thinly sliced sirloin for rare beef, beef tendon, brisket, or flank) • –4.4 lbs beef bones (neck bones, marrow bones, shank bones, or back bones) • beef short ribs (optional) • cold water (about 3.5 liters) • Pho spices: cloves, star anise, black cardamom, coriander seeds, cinnamon sticks, cilantro roots, scallion roots, onion, ginger, shallots • white radishes, peeled • Rock sugar, bouillon powder, MSG, salt, seasoning powder, fish sauce • vodka or white liquor (40–50% ABV) to remove beef odor (about 50 ml) • distilled white vinegar (about 50 ml) • rice noodles, medium width (bánh phở) • Onion (cut into wedges), scallions, Vietnamese coriander (rau răm) • Fresh herbs, chili sauce, hoisin sauce for pho, fried dough sticks (quẩy) for serving •

cleaned pigeons (about 10.5–12.5 oz/300–350 grams each after cleaning) • white rice • glutinous rice • (80–90 grams) split mung beans • lotus seeds • Codonopsis root, goji berries, Job's tears (optional) • sweet corn • enoki mushrooms; 3-4 fresh shiitake mushrooms • Pork leg bones or chicken broth or chicken feet • Sugar, vinegar, fish sauce, MSG, oyster sauce, dried shallots, dried garlic • Hot pot add-ins: tofu, chrysanthemum greens, watercress, mustard greens, enoki mushrooms, king oyster mushrooms, crispy fried dough sticks, and any other vegetables or mushrooms your family likes

firm tofu • mung beans (100 g) • medium taro root (about 9 oz/250 g) • carrot • jicama or 1 kohlrabi • onion • dried wood ear mushrooms (20 g) • glass noodles • Green onions or leeks • Spring roll wrappers

whole chicken (about 3-4 lbs/1.4-1.8 kg) • Quang-style noodles (about 2 kg) • turmeric root • Fresh herbs for serving

ground pork (500 grams) • finely chopped shrimp (500 grams) • crab or blue crab meat (250 grams) • taro root (200 grams) • dried glass noodles (50 grams) • Dried shiitake mushrooms or wood ear mushrooms • Chopped green onions and garlic • eggs • Spring roll wrappers • Rice vermicelli noodles (bún) • Mixed fresh herbs (lettuce, mint, cilantro, etc.) • Carrot •

shrimp (450 grams) • pork shoulder (250 grams) • wood ear mushrooms • small onions, finely chopped • taro root • Cellophane noodles (bean thread noodles) • black pepper • seasoning powder, 1 tablespoon oyster sauce, 1/2 teaspoon salt • rice paper wrappers

whole chicken (about 4 kg) • fresh chicken bones (about 3 kg) • water (5 liters) • roasted shallots (about 150 grams) • roasted ginger (about 150 grams) • cilantro roots (about 50 grams) • sawtooth herb (about 50 grams) • star anise (about 50 grams) • rock sugar (about 40 grams) • chicken bouillon powder (about 20 grams) • coarse salt (about 20 grams) • fish sauce (about 50 grams) •

large taro root • large Japanese sweet potato • split mung beans (about 300 grams) • dried shiitake mushrooms, soaked until soft and blanched • spring roll rice paper wrappers • Seasonings and oil for frying

straw mushrooms (100 grams) • enoki mushrooms (100 grams) • taro root (200 grams) • Vegetable bouillon powder or seasoning to taste • Chili sauce • Crispy frying mix or tempura batter mix

Spring roll wrappers • Taro root • Carrot • Sweet potato • noodles • Tofu • Green onions • Salt, pepper, sugar

salmon (300 grams) • rice (about 90 grams) • chicken carcass • carrot • potato • sweet potato • pumpkin (100 grams) • straw mushrooms (200 grams) • Scallions, roots removed, washed, and finely chopped • Shallots • Seasoning powder, salt, rock sugar, fish sauce, sesame oil, black pepper • Ginger, peeled, washed, thinly sliced, and some cut into fine •

Dried brown rice pho noodles • tender beef (300 g) • beef tendon (200 g) • scallions • Fresh herbs: dill, Thai basil, rice paddy herb, etc • beef bones (1 kg) • White wine and coarse salt for prepping bones • water (3 liters), rinsed to reduce chlorine • Seasonings: rock sugar, fish sauce, salt, MSG • Pho spices: cinnamon stick, black cardamom, coriander seeds, black peppercorns, cloves, star anise, fennel seeds, dried tangerine peel • large onion or 2 small onions • shallots •

ground beef (300 grams) • medium carrot • small taro root • small onion • dried wood ear mushrooms (10 grams) • cellophane noodles (bean thread noodles) • spring roll wrappers • cooking oil (about 240 ml) • Shallots, green onions, cilantro, black pepper

carrots • taro roots • sweet potatoes • wood ear mushrooms (about 200 grams) • mung bean rice paper wrappers • split mung beans, peeled (about 500 grams) • vegetable oil (about 0.5 liters)

pumpkin (for broth) (about 1 kg) • lotus root (about 300 grams) • carrots • lotus seeds (about 200 grams) • Vegan tofu skin rolls • Brown rice pho noodles • Fresh herbs (such as cilantro, Thai basil) • Pink salt, miso paste

fresh pho noodles (2 kg) • beef brisket (600 grams) • beef sirloin (400 grams) • thinly sliced beef for rare topping (200 grams) • beef bones (500 grams) • large ginger root • large onion • green onions • cilantro • garlic, smashed • limes • Star anise, cinnamon stick, black cardamom •

corn • taro root • carrot • straw mushrooms, 3.5 oz (100 grams) wood ear mushrooms • Cellophane noodles (bean thread noodles) • Wild betel leaves (lá lốt) and green onions • Vegetarian bouillon powder, salt, MSG, black pepper, green onions