Smashed ginger

pork skin (about 150 g) • salt (2 g) • ginger, smashed (about 0.35 oz / 10 g) • ice water (500 ml) • pork paste (about 300 g) • fish sauce (5 ml) • MSG (1 g) • ground black pepper (1 g) • whole black peppercorns (1 g) • garlic powder (1 g) • green bird’s eye chilies (or to taste) • banana leaves

cleaned apple snails (about 800 grams) • salt • small piece ginger (smashed) • white cooking wine • chicken bouillon powder • sugar • black pepper • garlic powder • lemongrass powder • fish sauce • minced lemongrass (divided into 3 portions) • minced garlic •

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 •

chicken (preferably free-range or chicken thighs) (about 1 kg) • pork bones (about 500 grams) • medium yellow onion • ginger (about 2 inches), roasted, peeled, and smashed • shallots, roasted, peeled, and smashed • rice noodles (banh pho) (about 500 grams) • Green onions, cilantro, Thai basil, bean sprouts • Lime, chili peppers, ground black pepper, chili sauce, hoisin sauce • star anise, 1 piece cinnamon stick, both roasted for aroma • cilantro seeds • goji berries (to add sweetness and clarity to the broth) • Seasonings: salt, rock sugar, chicken bouillon powder, fish sauce, cooking oil

glutinous rice flour (about 300 grams) • rice flour (about 15 grams) • tapioca starch (about 15 grams), optional for a chewier texture; if you prefer a softer texture, use more glutinous rice flour instead • salt • hot water (about 280 ml) • split mung beans, peeled (about 70 grams) • sugar (about 35 grams) • coconut cream (about 35 ml) • shredded coconut (about 35 grams) • salt • black sesame seeds (about 50 grams) • roasted peanuts, peeled (about 35 grams) •

glutinous rice flour (about 130 grams) • Warm water, enough to knead the dough • salt • For the filling: • split mung beans, hulled (about 200 grams) • fried shallots (optional) • sugar • For the syrup: • water (about 950 ml) • brown sugar or palm sugar (about 400 grams) • ginger, peeled, washed, and lightly smashed • salt •

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 •

beef shank (with tendon) (500 grams) • pork hock (1 kg) • pork marrow bones (600 grams) • Vietnamese pork sausage (chả Huế) (200 grams) • lemongrass, smashed • ginger, smashed (60 grams) • shallots • minced lemongrass • minced garlic • fermented shrimp paste (mắm ruốc Huế) • Thick rice vermicelli noodles, chili satay • Green onions, cilantro, Vietnamese coriander, onion •

beef (such as shank, tendon, brisket, etc.) • Bún Bò Huế seasoning powder (if you’re not using beef bones for the broth) • Shallots: whole and finely minced • Minced garlic • yellow onions: 2 whole, 1 halved and thinly sliced • pineapple, peeled • lemongrass, smashed • fermented shrimp paste (mắm ruốc) • Vietnamese pork sausage (chả Huế) • thick rice vermicelli noodles (bún) • Herbs for garnish: scallions, culantro, Vietnamese coriander

chicken breasts • finely chopped lemongrass • small cup crispy fried shallots and garlic • cinnamon sticks • star anise pods • fresh lemongrass leaves • small piece ginger, smashed • dried jujube dates • bay leaves • Oyster sauce, soy sauce, sesame oil, olive oil, black pepper

gourd • large eggs • fermented tofu (chao) • ginger, smashed

beef shank • carrots • bay leaves • bò kho seasoning • star anise • coconut water (about 13.5 fl oz/400 ml) • lemongrass, smashed • Onion, shallots, garlic, ginger, black pepper, Thai basil,