Teaspoon garlic

water spinach • large garlic bulb or 2 small ones • Coarse salt • Cooking oil, 1/2 tablespoon sugar, 1 1/2 teaspoons seasoning powder, 1 1/2 tablespoons oyster sauce

catfish (500 g) • ginger, 2 shallots, 1 head garlic, 2 dried chili peppers, 1/2 teaspoon black pepper, 1 small bunch fresh green peppercorns • Oyster sauce, soy sauce, caramel sauce (nước hàng), sugar

pork spare ribs (about 1 kg) • For marinating the meat: 3 tablespoons honey, 5 tablespoons soy sauce, 2 tablespoons chili sauce, 1 teaspoon salt, 1/2 cup unsweetened milk, a few cloves garlic, crushed • For the fish sauce: 1/2 cup fish sauce, 1/2 cup sugar, 1/2 cup coconut water, 1 tablespoon vinegar, minced garlic and chili • chopped scallions, 1/3 cup vegetable oil • fresh coconut water (for grilling the meat) • Sides: cucumber, pickled vegetables, tomato, fresh herbs as desired

beef tenderloin (1 kg) • soy sauce - 1 teaspoon black pepper - 1 tablespoon seasoning powder - minced garlic and shallots • green bell pepper - 1 red bell pepper - 1 yellow bell pepper - 1 onion

chicken breast • Minced garlic + 3 teaspoons soy sauce + 3 teaspoons oyster sauce + 2 teaspoons seasoning powder + 1 teaspoon chili powder + 2 teaspoons honey + juice of 1/2 lemon

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) •

ground beef (200 g) • ground pork (200 g) • lemongrass • garlic and 1 onion, peeled • betel leaves (200 g) • seasoning powder, 1 teaspoon black pepper, 2 tablespoons oyster sauce

dried hu tieu noodles (rice noodles, cut into strands) • lean pork and 1.1 lbs (500 grams) pork spare ribs • shrimp, 1 tablespoon dried shrimp, 1 jicama, 1 daikon radish • Green onions, fried garlic, crispy pork fat, minced shallots • oyster sauce, 1 tablespoon dark soy sauce, 2 tablespoons soy sauce, 2 teaspoons vinegar, 1/2 cup water • little cornstarch • Other seasonings

crab • large shallot • onion • Seasonings: 1 tablespoon lemon pepper, 1 tablespoon minced garlic, 2 teaspoons tamarind powder, 1 tablespoon sugar

pork ribs or pork belly (2 kg) • fish sauce (60 ml) • soy sauce (60 ml) • whole milk (75 ml) • sweetened condensed milk (60 ml) • oyster sauce (60 ml) • oil (pork fat preferred) (15 ml) • salt (15 ml) • sugar (67 ml) • lemongrass or 2 teaspoons lemongrass powder • garlic or 2 teaspoons garlic powder • chili satay sauce (30 ml) •

minced garlic • minced shallot • minced ginger • minced lemongrass • thinly sliced kaffir lime leaves • finely chopped green onions • chicken fat from boiled chicken (or substitute with olive oil if you prefer less fat) • scant teaspoon salt • sugar • hot water

glutinous rice (about 3 kg) • split mung beans (about 1 kg) • pork belly, boneless (about 1 kg) • shallots (about 100 g) • garlic (about 10 g) • sugar (about 10 g) • –2 teaspoons fish maw (about 5–10 g) • salt (about 5 g) • ground black pepper (about 5 g) • fish sauce • MSG (optional; my family uses very little) • salted egg yolks •

chicken (breast, thigh, and chicken offal) (500 grams) • onion • fresh basil (30 grams) • shallots, 1 small piece of ginger • Salad dressing: fish sauce, sugar, lime, chili • Seasonings: salt, fish sauce, sugar, lime, garlic, chili • Bánh ướt batter: 3/4 cup rice flour (100 grams), 1/2 cup tapioca starch (75 grams), 2 cups water (450 grams), 1/2 teaspoon salt, 1 tablespoon vegetable oil • Equipment for making bánh ướt: nonstick skillet

bánh cuốn flour (about 2 2/3 cups) • ground pork (about 7 ounces) • jicama (about 1 cup, finely diced) • carrot (about 2/3 cup, finely diced) • large wood ear mushrooms • seasoning powder (or chicken bouillon) • ground black pepper • sesame oil • scallion oil • minced garlic • sugar (about 3/4 cup) • salt (about 2 teaspoons) •

jasmine rice (about 100 grams) • glutinous rice (about 30 grams) • dried shiitake mushrooms (about 30 grams) • diced carrots (about 100 grams) • water (2.5 liters) • salt • sugar (optional, to taste) • + 1 teaspoon vegetable bouillon powder • Minced garlic, chopped green onions, chopped cilantro, and black pepper (optional, to taste)

tapioca starch (500 grams) • fresh shrimp (400 grams) • pork belly (200 grams) • salt, 3 teaspoons sugar, 2 teaspoons chicken bouillon powder • black pepper, 2 teaspoons caramel sauce, 2 teaspoons fish sauce • Green onions, minced garlic, chili peppers, cooking oil • Banana • water (400–500 ml), depending on the freshness of the tapioca starch

peeled shrimp (300 g) • Shrimp marinade: 1 tablespoon oyster sauce, 1/3 teaspoon black pepper, 1/2 teaspoon seasoning powder, 1/2 tablespoon vegetable oil, 1/2 teaspoon garlic powder, 1 teaspoon Korean chili powder • green bell pepper • red bell pepper • carrot • shiitake mushrooms, dried or fresh • Garlic, onion, green onion, cilantro (add fresh basil if available) • fresh pho noodles (500 g)

pía rice paper (mung bean rice paper) • carrots 🥕 • onion 🧅 • large leek • glass noodles (bean thread noodles) • wood ear mushrooms • ground pork (100 grams) • Seasonings: 2 tablespoons oyster sauce, a pinch of salt, a pinch of MSG, 1/2 teaspoon black pepper • Fresh vegetables for serving (lettuce, fresh herbs, cucumber, tomato, etc.) • Sweet and sour fish sauce with garlic and chili, mixed to taste

For the filling: • ground pork shoulder (300 g) • peeled mantis shrimp or shrimp (100 g) • crab meat or blue crab (100 g) • onion, 1 carrot, 1/2 jicama • dried wood ear mushrooms, soaked and chopped (50 g) • dried shiitake mushrooms, soaked and chopped (50 g) • eggs • seasoning powder, 1 teaspoon sugar, 1 teaspoon black pepper • garlic clove, peeled and minced; 1 shallot, peeled and minced • For the wrappers: • Use Hà Tĩnh spring roll wrappers, rice paper wrappers, or netted spring roll wrappers •

ground pork • pork belly • Marinade for each type of meat: fish sauce, MSG, pepper, honey, oyster sauce (about 1 teaspoon each, adjust to taste) • Finely chopped onion and garlic (I also pound them for extra juiciness) • boiling water • sugar • fish sauce (measured with a regular spoon) • large lemon or 2 small ones • carrot • young papaya (or kohlrabi) • shallot, thinly sliced • Shredded water spinach •

pork with both lean and fat, pork belly is best • garlic • onion • green onions • salt • garlic powder • MSG • fish sauce • heaping teaspoon sugar • pepper

about 3 1/3 lbs beef shank (beef shank is best because it doesn't dry out) • water • black cardamom pod • star anise • small cinnamon sticks • Sichuan peppercorns • bay leaves • peel of 1/2 an orange, or about 1 teaspoon dried tangerine peel (optional) • cloves • whole peppercorns • nutmeg, available at Asian or herbal stores • fennel seeds (optional) •

cleaned shrimp, marinated with 1 tablespoon soy sauce, 1 teaspoon sesame oil, pepper • diced spam (or Chinese sausage, Vietnamese sausage, hot dogs, etc.) • frozen mixed vegetables • eggs • Green onions, minced garlic • Soy sauce, oyster sauce, MSG, salt, sugar • cooked rice

chicken • Onion • Green beans • Bell pepper • Lettuce • Cilantro • Seasonings: 2 teaspoons garlic salt • mustard • Chili sauce • soy-based gourmet sauce • soy sauce • honey

spaghetti • jumbo shells (pasta shells) • beef for spaghetti • tomato sauce • soy sauce • small cup cooked green beans and carrots • Seasonings: 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon mustard powder, 1 teaspoon dried basil leaves, black pepper