Tail

Pork hock • Pork tail bones • Pork skin • Banh canh noodles • Carrot • Daikon radish • Pickled mustard greens • Dried shrimp • Shiitake mushrooms • Straw mushrooms • Dried squid • Bean sprouts •

A. Filling • ground pork shoulder (500 g) • dried shiitake mushrooms (50 g) • dried wood ear mushrooms (50 g) • small onion • ground black pepper • fish sauce • seasoning granules • vegetable oil • shallots • B. Dipping Sauce • pork tail bones (300 g) •

whole catfish, basa, or pangasius tail (about 1 3/4 lbs or 800 grams) • pork shoulder fat with some lean meat (about 200 grams) • shallots • red chili pepper • bird’s eye chilies, if you like it spicy • palm sugar syrup (about 20 grams) • fish sauce • ground black pepper

Carp: head and tail • tomatoes • Shallots, green onions, fermented rice, seasoning

pork tails • small amount of each: potatoes, carrots, green beans, napa cabbage, pumpkin, onion • mackerel • tomatoes • coconut water • Seasonings, shallots, black pepper, chili

pork belly (500 grams) • pork tails or pork bones • ground pork • large shrimp • quail eggs • chicken broth • Chinese broccoli (gai lan) • garlic chives • dried fish • small bowl pickled daikon radish • dried egg noodles • small head red cabbage, shredded •

pho noodles (about 200 grams) • mixed seafood and meats, such as shrimp (peeled, tails on), chicken, and catfish (about 300 grams) • firm tofu, cut into cubes and fried until golden • mushrooms • bell peppers (one green, one yellow) • broccoli • onion, green onions • Chinese broccoli (gai lan) • tomato, 1 carrot • Soy sauce, cornstarch, seasonings