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rice vermicelli noodles (about 500 grams) • blended chili peppers, 1 blended garlic clove, 3 blended shallots • Perilla leaves, lettuce, spearmint, peppermint, cilantro, and other fresh herbs for serving • ground pork with some fat (about 200 grams) • pork belly, sliced (about 300 grams) • For marinating 1.1 lbs meat: 1 1/2 tablespoons oyster sauce, 2 tablespoons fish sauce, 1 tablespoon honey, 1/3 tablespoon MSG, 1/3 tablespoon caramel sauce, ground pepper, 3 blended shallots • Dipping sauce ratio 3-3-1.5: fish sauce, sugar, vinegar • Pickled vegetables: 1 kohlrabi (or green papaya), 1 carrot, optional green mango, all thinly sliced, blended garlic and chili

Rice (about 1/2 cup or 100 grams) • Pumpkin (about 1 cup or 200 grams), peeled and sliced thin • Ground pork (about 1/3 cup or 80 grams) • Garlic and shallots, finely chopped • Seasonings: salt, MSG (optional) • Water (about 4 cups or 1 liter)

Mackerel, sliced • Minced shallots • Julienned ginger • Black pepper • Chili pepper • fish sauce (15 ml) • seasoning powder (or chicken bouillon) (15 ml) • sugar (13 grams) • MSG (optional) (6 grams) • Cooking oil • Green onions

beef sirloin (about 300 grams), thinly sliced (for stir-fry or hot pot) • Keto shirataki noodles (Bún Nưa) • medium carrot • cucumber • onion • Lettuce • Fresh herbs (such as cilantro, mint, or basil) • bean sprouts • lemongrass • Roasted peanuts • Fried shallots • water (about 75 ml) •

Fresh rice vermicelli noodles (dried type); see the link below for the lemongrass pork recipe • Thinly sliced pork chops • Carrot, daikon radish, vinegar, sugar, salt (for pickled vegetables) • Fish sauce, sugar, minced garlic, minced chili, lime (for dipping sauce) • Green onions (for scallion oil), roasted peanuts • Fresh mint, lettuce, assorted fresh herbs

fresh garlic scapes, a few slices of ginger • salt, 1 tablespoon MSG, 1 tablespoon fish sauce, 1 tablespoon soy sauce

beef sirloin, thinly sliced (200 grams) • medium yellow onion • lemongrass, use the tender white part • garlic • small shallot • Beef marinade: oyster sauce, black pepper, chicken bouillon powder or MSG • Thin rice vermicelli noodles, enough for serving • medium carrot • cucumber • little red radish and yellow radish (optional, I had extra so I added them) • Mung bean sprouts • Lettuce and fresh herbs (basil, fish mint, mint—use whatever you have) •

about 1/2 cup water or fresh coconut water (100 ml) • about 1/2 cup sliced red chili peppers (80 g) • about 1/3 cup diced red bell pepper (60 g) • about 2 tablespoons pineapple, chopped (30 g) • about 2 teaspoons sliced shallots (10 g) • about 2 teaspoons minced garlic (10 g) • about 2 cups water or fresh coconut water (500 ml) • about 1/4 cup granulated sugar (50 g) • about 1 teaspoon chicken bouillon powder (5 g) • about 3 tablespoons chili sauce (50 g) • about 2 tablespoons ketchup (30 g) (or substitute with about 1/2 cup fresh tomatoes (100 g)) • about 2 tablespoons fish sauce (30 g) •

thinly sliced beef (choose thin cuts for easy rolling; you can also use pork belly for both the stew and to make a rich broth for the noodles) • large eggs • soy sauce (Shoyu) for marinating eggs (120 ml) • sweet cooking rice wine (Mirin) for marinating eggs (120 ml) • Fresh or dried udon noodles, or ramen noodles if preferred • water (3.5 liters) • dried kelp (konbu) • sweet cooking rice wine (Mirin) (120 ml) • sake (Japanese cooking wine) (120 ml) • soy sauce (Shoyu) (120 ml) • bonito fish stock powder (Hon dashi) • chili bean sauce •

medium eggplants, sliced on the diagonal • king oyster mushrooms, sliced on the diagonal • small bowl wild betel leaves, thinly sliced • mushroom seasoning powder • palm sugar (powdered) • vegetarian oyster sauce • water (45 ml) • minced garlic

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 •

slices of bánh tét • Oil for frying

Salt • Sweet fish sauce • Regular fish sauce • Red chili peppers • Black pepper • Shallots • Seasoning powder • msg • Sugar • Cooking oil • Water • Fish, sliced into serving

(200 grams, about 3-4 bundles) dried pho noodles • thinly sliced beef shank • tomatoes • Quail eggs, as desired • Shallots • Ginger • Roasted peanuts • Turmeric powder • Basic seasonings (salt, pepper, etc.) • Bone broth or regular water • Green onions/cilantro • Fresh mint •

beef brisket (about 500 grams) • beef meatballs (about 300 grams) • thinly sliced rare beef (about 300 grams) • dried rice noodles (bánh phở khô Gia Lai) • medium daikon radish • pho seasoning mix • roasted ginger • roasted shallots • small roasted onion • small onion, thinly sliced • small handful whole black peppercorns • preserved lemon (or use any lemon you have) •

tender beef, thinly sliced or ground (150 grams) • lemongrass, finely minced • garlic, finely minced • Black pepper, seasoning powder, soy sauce, cooking oil, 1-2 chili peppers • About 10 betel leaves • onion

beef rib cartilage (about 500 grams) • brisket (about 300 grams) • rare beef slices (about 300 grams) • beef meatballs (about 200 grams) • dried or fresh pho noodles (about 500 grams) • pho spice mix • yellow onions • grilled shallots • grilled ginger • daikon radishes • Bean sprouts, fresh herbs (such as cilantro, Thai basil) • Green onions •

Tang yuan (sweet rice balls), brown sugar, sliced ginger, pandan • You can make tang yuan from scratch • Or buy a frozen package at the Asian grocery store

roll of leftover bánh tét (cut into 10 slices) • little cooking oil • Pickled scallion heads for serving

pork bones (500 g) • cinnamon stick • star anise pods • small piece ginger • onion • rare beef, thinly sliced (200 g) • beef meatballs (150 g) • rice noodles (banh pho) (1 kg) • bean sprouts (200 g) • Fresh herbs (such as Thai basil), culantro, and green onions

pho spice mix (whole spice blend – see picture below) • vegetarian beef slices (preferably made from barley) • fresh pho noodles • young loofah (or substitute with zucchini if unavailable) • small onion • Seasoning powder, salt, vegetarian fish sauce, cooking oil, black pepper, fresh ginger • Cilantro

Bánh chưng (Vietnamese sticky rice cake) • Bamboo ties (the strips used to wrap the cake)

Pork shoulder, pre-sliced into large pieces (available at most supermarkets) • Lemongrass, garlic, five-spice powder, oyster sauce, honey or sweetened condensed milk, salt,

pork shoulder or loin, thinly sliced (choose cuts with a little fat for better flavor when grilled) (about 500 grams) • minced garlic • minced shallots • lemongrass, minced • toasted sesame seeds • fish sauce and sugar • soy sauce and vegetable oil • oyster sauce • honey

pork shoulder or pork belly (skin removed), sliced • cashews (about 50 grams) • Fish sauce, salt, brown sugar or cane syrup • Garlic, onion, lemongrass (use plenty—about 4 large onions, 4 large garlic cloves, and 10 stalks lemongrass), finely chopped or processed in a food processor • roasted peanuts, crushed (about 300 grams) • Rice vermicelli noodles, fresh herbs, cucumber

pork thigh, sliced (about 400 grams) • large mild red chili peppers • garlic • annatto oil • Rock sugar, seasoning, turmeric powder (optional) • Coconut water (optional, but recommended) • Fresh mint, bean sprouts, garlic chives, yellow egg noodles (if available), or rice noodles

tapioca starch (about 120 grams) • rice flour (about 130 grams) • sugar (about 200 grams) • taro, thinly sliced (about 500 grams) • butterfly pea leaf water (about 240 ml) • coconut milk (about 240 ml)

Bulgogi broth (about 3/4 cup) • Beef bones for broth (optional) • Thinly sliced beef (such as brisket or lean cuts) • Korean glass noodles (thicker and chewier than regular glass noodles) • dried shiitake mushrooms • king oyster mushrooms • enoki mushrooms • onion • green onion (white part) • Napa cabbage • Choy sum • carrot •

Pisang Awak bananas (or other ripe bananas) • Jackfruit, sliced • Peanuts (crushed) • Shredded coconut • sweetened condensed milk • low-fat whole milk (300 ml) • heavy cream (300 ml) • coconut milk • plain yogurt (from 2 containers)

beef bones (you can also add brisket, rare beef slices, or Vietnamese pork sausage) • lemongrass • pineapple • water (3 liters) • Seasonings: rock sugar, salt, fermented shrimp paste, MSG, chili oil • Vegetables: lettuce, bean sprouts, banana blossom, Thai basil, mixed herbs, Vietnamese coriander • Green onions, cilantro, onion for garnish, lime, chili