Rum

☘️For the Chả Ram (Spring Rolls): • ground pork shoulder (about 600 grams) • thinly sliced shallots (about 300 grams) • small shrimp, peeled and chopped (about 150 grams) • large wood ear mushrooms, soaked and thinly sliced • jicama, shredded (about 100 grams) • glass noodles (about 10 grams), soaked and cut into small pieces • ground black pepper (about 10 grams) • salt (about 10 grams) • MSG (optional) • rice paper wrappers for spring rolls, cut into quarters • ☘️For the Dipping Sauce: •

brown rice vermicelli noodles • red bell pepper, 1/2 green bell pepper • king oyster mushrooms • Soy sauce, green onions, Vietnamese coriander (rau ram)

Beef leg bones, beef shank, pork hock, Hue-style fermented shrimp paste • Lemongrass, garlic, annatto oil, onion, Vietnamese coriander (rau răm), fresh herbs, rice vermicelli noodles (bún) • Fish sauce, salt, MSG, sugar • Chili oil (sate), lime

ripe bananas (with some black spots) • large eggs • sweetened yogurt • rum extract • vanilla extract • all-purpose flour (200 grams) • baking soda • unsalted butter or vegetable oil (50 grams) • honey (20-50 grams), to taste • sliced almonds

tapioca starch (about 180 grams) • rice flour (about 20 grams) • canned coconut milk (about 200 ml) • large eggs • sugar (about 170 grams; use 2/3 cup palm sugar (about 140 grams) and 2 tablespoons granulated sugar (about 30 grams)) • rum (any brand) or 1 tablespoon vanilla extract (about 15 ml) • Alsa baking powder • vegetable oil • Bundt pan or tube pan

mackerel (about 1 kg) • (about 2 2/3 cups or 400 grams) rice flour or all-purpose flour • Vietnamese coriander (rau ram) • Green onions • Cilantro • Lime • Chili peppers • Shallots (small Vietnamese shallots if available) • Red onions • Vegetable oil • Chicken bouillon powder or seasoning powder • Fish sauce •

whole chicken (about 3 lbs or 1.4 kg) • chili salt • cucumbers • Vietnamese coriander (rau răm)

straw mushrooms • king oyster mushrooms • peeled shrimp • glutinous rice (sticky rice) • regular white rice • split mung beans • Fried shallots • Shallots, scallions, Vietnamese coriander (rau răm), black pepper, seasonings

large duck • duck blood (optional) • ginger, salt, white wine • Seasonings: chili powder, fresh chili, chicken bouillon powder, sugar, black pepper, fish sauce • Hue-style fermented shrimp paste (mix the paste with a bowl of cold water and stir to dissolve) • cooking oil • shallots (or small onions), a few purple onions • Herbs: green onions, Vietnamese coriander (rau răm) • Noodles: 2 cups tapioca starch (about 250 grams), salt, boiling water

chicken drumsticks • cooked white rice (about 800 grams) • Black pepper, oyster sauce, chicken bouillon powder, MSG, sugar, salt, vegetable oil • Honey • little minced onion and garlic • cucumbers • tomatoes • pickled mustard greens (about 200 grams) • Vietnamese coriander (rau ram) • Cilantro

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 •

sandwich bread • unsweetened milk (120 ml) • sugar • large egg • liquid vanilla extract • ripe bananas (such as Thai bananas or any sweet, ripe variety) • white rum • brown sugar

shrimp (500 g) • ground pork (200 g) • dried shrimp (100 g) • dried wood ear mushrooms (10 g) • dried shiitake mushrooms • fish cake (optional) (100 g) • tomatoes (300 g) • rolls banh da noodles (Vietnamese brown rice noodles) • Ginger, onion, garlic, scallions, Vietnamese coriander (rau ram), seasonings

Fresh rice vermicelli noodles • Roast pork • Pork belly • Pork sausage • Fermented anchovy sauce (mắm nêm) • Young jackfruit • Shallots, garlic • Chili peppers, lime, cucumber, pineapple, carrot • Mixed fresh herbs, bean sprouts, Vietnamese coriander (rau răm) • Chili sauce • Raw peanuts • Cooking oil, sugar, seasoning powder

fried tofu • young jackfruit, boiled, with Vietnamese coriander (rau răm) • pasta (such as penne or macaroni) • glass noodles (miến) • Crispy fried noodles • Mixed fresh herbs, cucumber, bean sprouts, shredded banana blossom • Chili oil (sa tế) • Fresh chili peppers • Garlic • Seasoning powder or bouillon • Sugar • Lime juice •

Fresh rice vermicelli noodles • Brown oyster mushrooms (or king oyster mushrooms) • Cucumber • Korean chili flakes (optional) • Soy sauce • Vegetarian fish sauce, sugar, lime, chili • Vietnamese coriander (rau răm) or fresh herbs

all-purpose flour (about 180 grams) • baking powder • baking soda • ground cinnamon • large egg (about 2–2.1 ounces/55–60 grams with shell) • vegetable oil (60 ml) • golden sugar (about 25–30 grams) • mashed banana (about 300 grams) • vanilla extract • rum • chocolate chips • Sliced almonds for topping

small white fish (cá ngần) (about 500 grams) • ground lean pork (about 100 grams) • egg • all-purpose flour (about 8 grams) • Scallions and shallots • Vietnamese coriander (rau răm), wild betel leaves (lá lốt), black pepper, seasonings

whole chicken • set of chicken offal (gizzards, liver, heart) • set of immature chicken eggs (if available) • banh uot rice sheets (about 1 kg) • napa cabbage • yellow onions • bean sprouts (about 100 grams) • cucumbers • cilantro (rau ram) • kaffir lime leaves • Fried shallots • Garlic chili fish sauce

clam meat • pork leg bones • white rice • shallots • Scallions, Vietnamese coriander (rau răm), Chinese crullers (optional) • Seasonings

white Quang-style noodles (500 g) • sets chicken giblets (gizzards, hearts, livers, and cleaned intestines if available) • Vietnamese coriander (rau răm) and spearmint (or regular mint) • roasted peanuts • Lime, chili, garlic, shallots (or small Vietnamese shallots, if available)

fish roe (about 300 g) • pork belly (about 100 g) • fish sauce • sugar • cooking oil • shallots • garlic • black pepper • small piece ginger • red chili pepper • scallions and cilantro • Vietnamese coriander (rau răm) •

rice flour (about 250 grams) + 1 cup water (about 250 ml) • tapioca starch (about 120 grams) + 2 cups water (about 480 ml) • shrimp (about 200 grams) • pork paste (about 100 grams) • ground pork belly (about 200 grams) • Shallots, chili peppers, annatto oil, • fermented shrimp paste (Huế style) • Herbs: scallions, cilantro, Vietnamese coriander (rau răm) • Seasonings: bouillon powder, sugar, fish sauce, black pepper, MSG (optional)

pork hock, pre-cut into pieces (500 g) • beef shank or beef with tendon (300 g) • lemongrass, 1 small piece of ginger, 1 onion, 1 red chili pepper • ripe pineapple, peeled • fermented shrimp paste (ruốc Huế), minced lemongrass, dried chili, annatto oil (70 g) • Vietnamese coriander (rau răm) (100 g) • Thai basil, spearmint, and mixed herbs (300 g) • shredded water spinach and thinly sliced banana blossom (500 g) • Vietnamese beef sausage or pork sausage, or peppered pork sausage (250 g) • thick or thin rice vermicelli noodles, as preferred (2 kg)

Thick rice vermicelli noodles, enough for • kohlrabi (or any vegetables you have: carrots, jicama, chayote, daikon radish, or a mix) • vegetarian bún bò Huế soup cube • tofu (plain or fried) • Button mushrooms • Oyster mushrooms • garlic • small shallot • finely chopped lemongrass • vegetable oil • Vietnamese coriander (rau răm) • small shallot or 1/2 small onion •

pork hock slices • beef brisket (500 grams) • water (2 liters) • Huế fermented shrimp paste (mắm ruốc) • lemongrass, smashed • finely minced lemongrass • minced shallot • minced garlic • minced chili peppers • annatto oil • fresh chili peppers • pineapple •

jackfruit fibers • pork belly • Seasonings, Vietnamese coriander (rau răm), shallots, garlic, black pepper

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 •

Enough bún bò (round rice noodles) for serving • thinly sliced beef sirloin (about 200 grams) for rare beef topping • Mixed fresh herbs for serving (such as water spinach, banana blossom, assorted aromatic herbs) • lean beef tenderloin (about 300 grams) • pineapple • onion • piece of ginger • water (1.5 liters) • beef or pork bouillon cubes • rock sugar • MSG • vegetable oil •

large eggs • sugar (80 grams) • whole milk (300 ml) • vegetable oil (16 ml) • melted chocolate • all-purpose flour (40 grams) • rum • sugar • water (10 ml)