Teaspoons

all-purpose flour (about 350 grams), plus extra for dusting • warm water (about 200 grams, 130–140°F/55–60°C) • salt • sugar • ground pork (about 130 grams) • napa cabbage kimchi • ginger • solo garlic • beaten egg (about half an egg, 25 grams) • Salt and ground pepper, to taste • ground pork (about 130 grams) • –3 leaves napa cabbage •

ground crab (300 g) • pork rib cartilage (300 g) • beef brisket (300 g) • fermented rice vinegar (about 150 ml) • seasoning powder • MSG • fish sauce • seasoning salt • sugar • annatto oil (about 1 teaspoon or 5 ml) • shallots • pork bone broth (about 2 liters) •

glutinous rice flour (about 3/4 cup) • tapioca starch, divided (about 1 tablespoon; use 10 grams [2 teaspoons] for the dough, 5 grams [1 teaspoon] for the syrup) • Hulled mung beans (about 3 tablespoons) • short pieces of sugarcane (if your child is over 1 year old, you can use palm sugar instead) • carrot, gac fruit (or red beet), 4-5 sweet mustard greens leaves, 4-5 butterfly pea flowers, 1 purple sweet potato • ginger

1: • oat flour (about 300 grams) • baking powder (about 10 grams) • ground cinnamon, 1/2 teaspoon salt • ripe banana, mashed (about 100 grams) • large egg • vegetable oil or melted butter (about 100 ml) • honey (about 100 ml) • vanilla extract (about 10 ml)

fresh lotus seeds (about 200 g) • rock sugar (about 3.5 oz or 100 g) • longan pulp • tapioca starch (about 50 g) • vanilla powder or 1 teaspoon vanilla extract • Pandan

fresh lotus seeds (150 grams) • fresh longan (500 grams; choose longans with thick flesh, such as 'pepper seed' longan) • –1 cup rock sugar (150–200 grams) • salt • vanilla powder or 1 teaspoon vanilla extract

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) •

purple sweet potato (peeled) (150 grams) • instant yeast (3 grams) + 1 teaspoon sugar + 1/2 cup warm water (120 ml, about 95°F/35°C) • tapioca starch (30 grams) • cake flour (150 grams) • salt • granulated sugar (100 grams) • coconut milk (120 ml) • coconut oil (20 ml)

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 •

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

cornstarch (80 grams) • all-purpose flour (80 grams) • vegetable oil (60 ml) • milk, unsweetened (30 ml) • vanilla extract (5 ml) • large eggs (each about 2 to 2.1 oz / 55-60 grams) • pink salt (2 grams) • cream of tartar or 1/2 teaspoon lemon juice (2 grams or 2 ml) • powdered sugar (160 grams) • I doubled Savoury Day's recipe. If you want to make a smaller cake, just halve the recipe

all-purpose flour (about 190 grams) • salted egg yolks • baking powder • powdered sugar (about 60 grams) • unsalted butter, softened at room temperature (about 120 grams) • Black sesame seeds, egg yolk, 1 teaspoon milk (about 5 ml)

cake flour (about 285 grams) • large or extra-large egg yolks (at room temperature) • vanilla extract • salt • powdered sugar (about 80 grams) • unsalted butter (about 110 grams, at room temperature)

all-purpose flour (80 grams) • cornstarch (15 grams) • cocoa powder (15 grams) • baking powder (8 grams) • salt (1 gram) • eggs • powdered sugar (100 grams) • vegetable oil (or butter) (30 ml) • milk (35 ml) • lemon juice or (1 teaspoon cream of tartar) (5 ml or 5 grams) • Cupcake molds or silicone molds as you like • heavy whipping cream (150 ml) •

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

tapioca starch (about 200 grams) • rice flour (about 8 grams) • baking powder (about 10 grams) • large eggs • coconut milk (about 200 ml) • sugar (about 180 grams) • large pandan leaves • vegetable oil • vanilla powder or 1 teaspoon vanilla extract • Baking pan, oven, fine mesh strainer, mixing bowls, etc

For the ingredients to make delicious sui cao, you will need: • shrimp (500 g) • lean pork (400 g) • pork fat (100 g) • raw pork sausage (giò sống) (100 g) • fish paste (cá thác lác) (100 g) • dried fish (khô cá ngộ) (10 g) • Green onions, cilantro • dumpling wrappers (you can make these yourself, or buy them at an Asian market or supermarket for convenience) • Choy sum (or other Asian greens) • Seasonings: 1 tablespoon chicken bouillon powder, 1/2 teaspoon ground black pepper, 1 tablespoon sesame oil, 1 teaspoon salt, 1 tablespoon soy sauce, 1 tablespoon sugar, cooking oil

A. Sourdough Starter 1: • Ingredients: • bread flour (about 200 grams) • water (about 200 grams) • instant dry yeast (2-3 grams, use 1/2 teaspoon in summer, 3/4 teaspoon in winter) • granulated sugar (2 grams) • B. Sourdough Starter 2: • Ingredients: • bread flour (about 25 grams) • water (about 50 grams) • plain yogurt, room temperature (20-25 grams) • Vietnamese Baguette Dough: •

bread flour (about 7 cups) • water or whole milk (about 2 3/4 cups) • dry yeast (about 1 1/2 tablespoons) • dough improver (about 1 teaspoon, optional) • salt (about 1 1/2 teaspoons) • unsalted butter (about 2 tablespoons, optional, for flavor)

For the starter dough: 2/3 cup all-purpose flour (100 grams), 1/3 cup water (100 ml), 2 1/4 teaspoons active dry yeast (7 grams) • For the bánh mì dough: 4 cups all-purpose flour (500 grams), 1 large egg (about 2 oz/55-60 grams), a few drops of vanilla extract, 3/4 teaspoon salt (4 grams), 1 1/2 tablespoons sugar (17 grams), 3/4 to 3/4 cup plus 1 tablespoon ice-cold water (180-190 ml, adjust based on flour absorption), 1 1/2 tablespoons vinegar or lemon juice (20 ml), 2 teaspoons vegetable oil (10 ml)

shrimp (450 grams) • pork shoulder (250 grams) • wood ear mushrooms • small onions, finely chopped • taro root • Cellophane noodles (bean thread noodles) • black pepper • seasoning powder, 1 tablespoon oyster sauce, 1/2 teaspoon salt • rice paper wrappers

whole chicken (preferably a young hen, about 2.6–3.3 lbs or 1.2–1.5 kg) • fresh ginger • –5 shallots • onion • –3 teaspoons coriander seeds (use a standard teaspoon) • Fish sauce, salt, sugar, MSG (optional) • Pho noodles (dried or fresh rice noodles) • Scallions, cilantro, lime • Lime, chili, ground black pepper (or chili sauce)

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) •

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

rice flour (100 grams) • tapioca starch (250 grams) • sugar (200 grams), 2 1/2 cups liquid (1 1/4 cups pandan leaf juice, 1 1/4 cups fresh coconut water) (600 ml total) • split mung beans, hulled (200 grams) • sugar (70 grams) • tapioca starch (50 grams) • coconut milk (200 ml) • vanilla powder or 1 teaspoon vanilla extract

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

sweet potato (about 200 grams), 7 oz carrot (about 200 grams), 3.5 oz cooked mung beans (about 100 grams), 1 piece leek, 1/3 teaspoon black pepper, a pinch of salt, a pinch of MSG (optional), 1 pack rice paper wrappers

palm sugar (about 2/3 cup) • coconut cream (about 2/3 cup) • tapioca starch (about 3/4 cup) • rice flour (about 1 tablespoon) • eggs • vegetable oil (about 2 teaspoons) • baking powder (about 1 teaspoon) • baking soda (about 3/4 teaspoon)