Stems

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

potatoes (about 200 g) • shiitake mushroom stems, prepped (about 50 g) • okra pods • eggplant (about 100 g) • broccoli (about 100 g) • unsweetened milk (about 200 ml) or 2 cups soy milk (about 500 ml) • curry powder • lemongrass • Salt, sugar, vegetable bouillon or seasoning

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)

fresh palm heart (about 300 grams) • water spinach stems (about 100 grams) • medium carrot • red chili pepper • garlic • Korean chili powder (optional, for color) • fish sauce (120 ml) • vinegar (120 ml) • sugar (200 grams) • water (240 ml)

Thai hot pot broth (2 liters) • green river prawns • fresh rice vermicelli noodles (or 3 packs instant ramen noodles) (500 g) • water mimosa (about 200 g) • taro stem (about 150 g) • banana blossom (about 100 g) • water spinach stems (about 150 g) • tomatoes • sweet corn

razor clams, shelled (500 g) • water spinach stems (500 g) • sliced or minced garlic • Seasonings

ready-to-eat seaweed snacks • brown rice (white or red varieties are both fine) (about 400 grams) • carrot • Vegetarian mushroom floss (made from shiitake mushroom stems) • corn kernels • Green onions • Salt, pepper, sugar, soy sauce • Garlic or leeks

eggplants • straw mushrooms (about 100 grams) • fish sauce, 1 tablespoon caramelized sauce (kho quet), 2 tablespoons sugar • ground black pepper, chili peppers, 1 tablespoon chili sauce, 1 tablespoon soy sauce • barbecue marinade sauce • Cilantro stems (culantro) • water (about 250 ml)

giant river prawns • young coconut • lemongrass • cilantro stems • salt • sugar

potatoes • taro (starchy variety) • broccoli florets (baby broccoli is more convenient) • green beans • carrot • (150 g, about 2 pieces) firm tofu • shiitake mushroom stems (prepped) • curry powder (Vianco brand suggested) – use slightly less than full teaspoons • lemongrass • sugar • unsweetened soy milk (homemade preferred) • Salt and vegetable bouillon to taste •

Braised roast pork and Vietnamese pork sausage with kimchi • Stir-fried water spinach stems with beef • Potato and carrot soup with freshwater prawns • Fresh silken tofu with coconut milk • Purple star apple fruit

glutinous rice (about 4 kg) • split mung beans (about 1 kg) • dried shiitake mushroom stems (about 300 g) • vegan pork ribs • Black pepper, salt, MSG (optional) • Pandan • dong leaves, giang strings for wrapping

fermented fish (mắm cá linh) • eggplants • pork belly • fried fish cake • Thick rice vermicelli noodles (the kind used for bún bò Huế) • Minced lemongrass, minced garlic • Water lily stems, bitter herbs, garlic chives, green onions • Rock sugar, seasoning powder, black pepper

scraped thac lac fish paste (or substitute with white fish paste) • ground pork shoulder • black pepper • salt • MSG (optional) • white scallion stems, finely chopped • vegetable oil • tomatoes, 1/2 teaspoon salt, 1/3 teaspoon MSG (optional), fried shallots, scallions, cilantro

snakehead fish or basa fish, cut into pieces (500 g) • fresh shrimp (300 g) • fresh squid (400 g) • fish cake (200 g) • roasted pork belly (300 g) • fermented linh fish paste (200 g) • eggplants • stalks lemongrass • Assorted vegetables: banana blossom, water spinach, water lily stems, water mimosa, water dropwort • thick rice vermicelli noodles (2 kg) • Seasonings: salt, cooking oil, sugar, black pepper, scallions, MSG

minced thac lac fish (or substitute with any white fish) • shallots • garlic • green onion bulbs • Chili pepper • seasoning powder • fish sauce • Cooking oil • ground black pepper • dill, stems removed

Fermented fish sauce (made from linh fish and snakehead fish) • Fresh tiger shrimp • Snakehead fish fillet • Fresh squid • Pork belly • Crispy roast pork • Fried fish cake (made from featherback fish) • fresh thick rice vermicelli noodles (1 kg) • Seasonings • Pineapple • Lemongrass • Eggplant •

pineapple • lemongrass • chili peppers • coconuts • Eggplant, water mimosa, water lily stem, water spinach, bean sprouts, banana blossom, chives, sesbania flowers • little tamarind for making tamarind sauce • Pork belly or roast pork • Basa fish, shrimp, squid (adjust amounts based on your family size)

For the dumpling wrappers: • wheat starch (about 180 grams) • tapioca starch (about 70 grams) • salt • oil • water (about 300 ml) • salt • For the filling: • fresh shrimp, peeled and chopped (about 300 grams) • ground lean pork (about 100 grams) • minced ginger • carrot, finely chopped •

fried tofu • Fried tofu skin • eggplant • straw mushrooms (100 g) • cabbage • chayote squash • jicama • small daikon radish • small amount of seaweed • fermented soybean paste • red fermented bean curd • lemongrass •

Mi Quang noodles (1 kg) • shrimp • pork belly • pork ribs • quail eggs or chicken eggs • five-spice powder • fish sauce • salt • chicken bouillon powder • sugar • black pepper • chili pepper •

red snapper (about 2 lbs/900 grams) • small amount of each: shiitake mushrooms, wood ear mushrooms, cloves, dried jujube (red dates), enoki mushrooms, lotus seeds, goji berries • Carrot, lime leaves, ginger, tangerine peel, onion, cilantro stems, chili pepper • fish sauce (30 ml), • sugar (12 grams), • chili sauce (15 ml), • sesame oil (15 ml), garlic, black pepper

catfish (basa or pangasius fillet) • Tomatoes, pineapple, taro stem, bean sprouts, okra, tamarind paste, onion, chili pepper • Seasonings: oyster sauce, caramel sauce, fish sauce, black pepper, sugar

mini king oyster mushrooms (about 200 grams) • fresh shiitake mushrooms (about 200 grams) • fried fresh tofu skin • vegetarian sausage or mock meat (about 250 grams) • lemongrass, smashed • thick rice vermicelli noodles (about 1.2 kg) • pineapple • chopped chili • minced lemongrass • Vegetables for broth: sugarcane, carrot, daikon radish, shiitake mushroom stems, etc • Vegetables for serving: bean sprouts, banana blossom, shredded water spinach, etc • Herbs for garnish: culantro, Vietnamese coriander •

black fermented soybean paste (about 6 ounces) • white fermented tofu (about 3.5 ounces) • Broth ingredients: green cabbage, napa cabbage, carrots, daikon radish, green onions (1) • Add to the broth with fermented paste: eggplant, king oyster mushrooms, shiitake mushrooms (2) • Vegetables: shredded water spinach, shredded banana blossom, bitter herbs, garlic chives, bean sprouts, mixed fresh herbs, water lily stems • Minced lemongrass

daikon radish • chayote squash • jicama • pickled radishes • cilantro stems (about 10 grams) • leek • taro root • carrot • split mung beans, peeled (about 100 grams) • wonton or dumpling wrappers • Cilantro • Shiitake mushrooms •

fermented fish (such as linh, snakehead, or gourami) (200 g) • roast pork belly (200 g) • fish cake (made from featherback fish) (200 g) • squid (about 500 g) • fresh shrimp (about 500 g) • lemongrass, finely chopped • lemongrass, lightly smashed • minced garlic and shallots • red chili peppers • coconut (for coconut water) • eggplants • fresh rice vermicelli noodles (about 1 kg) •

luffa gourd • (500 grams) chayote • (500 grams) yellow onion • (500 grams) jicama • (500 grams) daikon radish • carrot • leek • water • lemongrass • garlic • shallot • fingerroot •

fermented linh fish (for richness) (200 grams) • fermented snakehead fish (for aroma) (200 grams) • Chinese-style roasted pork (200 grams) • squid (300 grams) • pork belly (200 grams) • fresh shrimp (200 grams) • daikon radish • Assorted Vietnamese fish cakes: chili fish cake, okra fish cake, bitter melon fish cake, eggplant fish cake, tomato fish cake • pineapple • eggplant • large red chili, bird’s eye chili • Fresh herbs: Thai basil, spearmint, Vietnamese balm, cilantro •

fermented snakehead fish (mắm cá sặc) • fermented linh fish (mắm cá linh) • catfish (cá hú) • pork belly • eggplants • fresh coconut water (2 liters) (or substitute with water if needed) • shredded water spinach (100 grams) • shredded banana blossom (100 grams) • water lily stems (150 grams) • bitter herb (100 grams) • minced lemongrass • mixed fresh herbs: Thai basil, Vietnamese balm, spearmint, sawtooth herb, cilantro, Vietnamese coriander, perilla, Vietnamese balm, fish mint, etc. (500 grams) •