Root vegetable

fresh glutinous rice flour (150 grams) • black beans (50 grams) • red dragon fruit syrup (50 ml) • fresh ginger • palm sugar • vanilla extract • salt

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)

For the dough: • glutinous rice flour (about 400 grams) • magenta plant water (about 50 ml) • butterfly pea flower water (about 50 ml) • beet juice (about 50 ml) • gardenia seed water (about 50 ml) • warm water, about 104°F (about 50 ml) • For the filling: • split mung beans, hulled (about 300 grams) • granulated sugar (about 200 grams) • For the ginger syrup: • water (about 500 ml) •

Fresh fish (carp, grass carp, black carp, etc.), firm flesh, over 6 1/2 lbs (over 3 kg) • pork belly (about 1 kg) • shallots • garlic • large pieces of old galangal (the older, the more fragrant) • large piece of ginger • White rice wine • Annatto oil • Homemade caramel sauce (do not use store-bought, as it’s too dark and lacks aroma; make it by caramelizing sugar) • Oyster sauce, fish sauce, seasoning powder, MSG, cooking oil, soy sauce

fresh frog (about 1 kg) • taro stems (bạc hà) • giang leaves (lá giang) • chili peppers

Dried cassava noodles (mành mành) • Shrimp, pork, and quail eggs • Fresh herbs and fish sauce • Basic seasonings

cassava noodles • small shrimp • pork belly • ground pork • onion • lettuce • mixed fresh herbs (such as cilantro, mint, and basil) • baby cucumbers • carrot

ripe Thai bananas (chuoi su) • tapioca pearls (about 50 grams) • sweet potato starch balls (about 50 grams) • small purple sweet potato • tapioca starch (about 50 grams) • coconut milk (about 500 ml) • unsweetened milk (about 200 ml) • pandan leaf

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

pork belly (500 g) • large daikon radishes • large carrots • sugar (about 50 g) • garlic • lemongrass • Chili pepper • Fish sauce • Seasoning powder or bouillon • Black pepper • caramel sauce for braising (nuoc mau)

toasted sesame seeds (about 50 grams) • shredded coconut (about 50 grams) • coconut milk (about 100 ml) • little tapioca starch and a pinch of salt • split mung beans, hulled (about 150 grams) • granulated sugar (about 50 grams) • salt • coconut milk (about 40 ml) • vanilla extract • glutinous rice flour (about 400 grams) • warm water or warm coconut milk (about 150 ml) • red-fleshed dragon fruit •

black grass jelly powder • sugar (about 300 grams) • water chestnuts (about 200 grams) • tapioca starch (about 200 grams) • Butterfly pea flower water for coloring • coconut milk (about 300 ml) • unsweetened milk (about 100 ml)

shrimp (about 200 grams) • chicken breast • eggs • lettuce • Cilantro • roll brown rice vermicelli noodles • Small rice paper wrappers • See the recipe here

whole fish (any kind you like) • turmeric powder (fresh turmeric is even better) • cooking oil • lemongrass, thinly sliced • small chili pepper, thinly sliced • garlic, minced • small shallot, minced • water (about 480 ml) • Seasonings: salt, sugar, MSG (optional)

whole carp • ground galangal • minced lemongrass • fermented soybean sauce • caramel sauce • fish sauce • salt • MSG (optional) • soy sauce • sour starfruits • sugar • pork belly (about 200 grams) •

beef shank (choose center-cut shank for best flavor) (500 grams) • beef bones (1 kg) • Mi Quang noodles (1 kg) • Mixed fresh herbs, chili sauce, fresh chili peppers, peanut oil

purple sweet potatoes (500 g) • tapioca starch (about 200 g) • black grass jelly powder • sugar (about 200 g) • non-dairy creamer

catfish • galangal • sugar • pork belly (about 200 grams) • fresh tea leaves • Seasoning powder • Sugar • Fish sauce • MSG (optional) • Cooking oil

beef (200 g) • red radish sprouts (50 g) • Batavia lettuce (100 g) • carrot (30 g) • yellow bell pepper (30 g) • roasted peanuts (10 g) • toasted sesame seeds (5 g) • vegetable oil (10 ml) • minced garlic (5 g) • soy sauce (10 ml) • sugar (5 g) • oyster sauce •

apple snails or mystery snails (about 1 kg) • lime leaves • lemongrass (half cut into 2-inch pieces, half thinly sliced) • ginger (half thinly sliced, half minced) • fish sauce (15 ml) • sugar (12 grams) • water (60 ml) • rice vinegar or mild vinegar (15 ml) • calamansi or kumquat • garlic

glutinous rice flour (about 400 grams) • red beans (about 300 grams) • rock sugar (about 300 grams) • golden granulated sugar (about 100 grams) • fresh ginger • toasted white sesame seeds (about 20 grams)

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

purple taro (about 1 kg) • butterfly pea flowers • rock sugar (about 250 grams) • coconut milk, 2/3 cup (160 ml)

pork spare ribs (about 1 kg) • daikon radish, cut into chunks (about 700 grams) • carrots, cut into chunks (about 700 grams) • onions • green onion (about 20 grams) • cilantro (about 20 grams) • salt • fish sauce (35°N) • water (1.5 liters)

carrot • daikon radish • sugar (about 12 grams) • salt (about 18 grams) • vinegar (about 7 ml)

purple sweet potato (peeled) (150 grams) • instant yeast (3 grams) + 1 teaspoon sugar + 1/2 cup warm water (120 ml, about 95°F/35°C) • tapioca starch (30 grams) • cake flour (150 grams) • salt • granulated sugar (100 grams) • coconut milk (120 ml) • coconut oil (20 ml)

pork spare ribs (about 400 g) • beet • carrot • chayote squash • potato • Green onions, cilantro, shallot, seasonings

glutinous rice (about 400 grams) • small handful fresh ginger leaves • salt (about 2 grams) • lard or coconut oil (about 20 ml) • black sesame peanut salt

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

potatoes (about 200 g) • broccoli (about 70 g) • heavy cream (30 ml) • Salt • small pinch of dried rosemary • unsalted butter • water (600 ml)