Thin

Wild pork (or regular pork) • Fish cake • Eggs • Fermented pineapple fish sauce (mắm nêm with minced pineapple) • Assorted fresh herbs: lettuce, mint, fish mint, mango, green banana, pineapple, cucumber • Thin rice paper wrappers • Rice vermicelli noodles (optional)

beef sirloin, thinly sliced (200 grams) • medium yellow onion • lemongrass, use the tender white part • garlic • small shallot • Beef marinade: oyster sauce, black pepper, chicken bouillon powder or MSG • Thin rice vermicelli noodles, enough for serving • medium carrot • cucumber • little red radish and yellow radish (optional, I had extra so I added them) • Mung bean sprouts • Lettuce and fresh herbs (basil, fish mint, mint—use whatever you have) •

tapioca starch (260 g) • rice flour (30 g) • sugar (150 g) • coconut milk (200 ml) • pandan leaf juice (300 ml) • water (220 ml) • tapioca starch (260 g) • rice flour (30 g) • sugar (150 g) • coconut milk (200 ml) • thin coconut milk (300 ml) • water (220 ml)

ripe Thai bananas (or substitute with ripe plantains or regular bananas) • small tapioca pearls (about 20 grams) • thin coconut milk (about 600 ml) • thick coconut milk (about 120 ml) • salt • sugar (about 40 grams) • sesame salt (toasted sesame seeds mixed with a pinch of salt)

Fresh rice vermicelli (can use fresh or dried), thin rice paper wrappers • chicken breasts, carrot, lettuce, fresh mint • Shrimp, hoisin sauce (for dipping), peanuts

thinly sliced beef (choose thin cuts for easy rolling; you can also use pork belly for both the stew and to make a rich broth for the noodles) • large eggs • soy sauce (Shoyu) for marinating eggs (120 ml) • sweet cooking rice wine (Mirin) for marinating eggs (120 ml) • Fresh or dried udon noodles, or ramen noodles if preferred • water (3.5 liters) • dried kelp (konbu) • sweet cooking rice wine (Mirin) (120 ml) • sake (Japanese cooking wine) (120 ml) • soy sauce (Shoyu) (120 ml) • bonito fish stock powder (Hon dashi) • chili bean sauce •

ripe bananas (such as burro or plantain) • tapioca pearls (about 50 grams) • sweet potato starch pearls (about 50 grams) • coconut milk (about 500 grams) • thin coconut milk or coconut water (about 500 grams) • pandan leaves (about 100 grams) • sugar (about 50 grams) • salt (about 1 mcf)

ground pork shoulder (about 400 grams), preferably from the tender shoulder • large eggs • medium onions • medium carrots • dried wood ear mushrooms (about 20 grams) • dried glass noodles or dried rice vermicelli (about 100 grams) • green onions • red chili peppers, 1 head garlic, and 2 limes for dipping sauce • Sugar, black pepper, cooking oil • thin rice paper wrappers for spring rolls • large heads of lettuce, or about 1 lb (500 grams)

rice flour (about 300 grams) • tapioca starch • coconut milk (about 300 ml) • thin coconut water (about 700 ml) • fresh shrimp (about 500 grams) • shrimp stock (about 500 ml) • Green onions, shallots, fresh chili peppers • Cooking oil • Seasonings: Salt, fish sauce, bouillon powder, sugar, black pepper

ground crab (about 500 grams) • Fried tofu (small square pieces) • pork blood pudding • tomatoes • chicken egg • fresh thin rice vermicelli noodles (about 800 grams) • Mixed fresh herbs (lettuce, shredded water spinach, banana blossom, Vietnamese balm, bean sprouts) • shallots (about 500 grams) • lime • Salt, sugar, seasoning powder, MSG, fermented shrimp paste, ground chili • Pork bones • Vietnamese pork sausage (optional, to taste)

pork belly, sliced thin (about 1.5mm thick, skin removed; use pre-sliced pork belly if available) • ground pork shoulder • rice vermicelli noodles (bún) • Kohlrabi or cucumber • Mixed fresh herbs of your choice: parsley, baby cucumbers, bean sprouts, perilla, Vietnamese balm, cilantro, lettuce (lettuce is required) • large stalks lemongrass, crisp • medium scallions • shallots • garlic • Oyster sauce • Black pepper • Honey •

pounded freshwater crab • pork leg bones • small pieces of firm tofu • tamarind paste • rice vinegar (or mild vinegar) • shallots, peeled and thinly sliced • small ripe tomatoes • Chopped scallions and culantro (or cilantro) • thin rice vermicelli noodles • assorted fresh herbs and vegetables for serving (banana blossom, shredded water spinach, lettuce, mixed herbs, culantro, etc.) • Fermented shrimp paste • Seasonings: Salt, ground black pepper, fish sauce (I do not use MSG or artificial sweeteners in my dishes)

Thin rice paper wrappers • Fresh rice vermicelli noodles • Shrimp • Cooked pork belly • Lettuce • Green onion or garlic chives • Fish sauce, chili, garlic

jicama (about 50 g) • small carrot • sweet corn • wood ear mushrooms • Thin rice paper wrappers for spring rolls • Seasonings: soy sauce, salt, MSG, black pepper, shallot or green onion, vegetable oil

dried pho noodles • (about 4 ounces/115 grams) cremini mushrooms, sliced (not too thin) • ground beef • oyster sauce • fish sauce • sugar • chili powder • seasoning powder (or chicken bouillon) • scallion (green onion) • Vegetable oil • minced garlic • minced shallot •

servings thin wheat noodles (somen; available at Asian markets and Korean grocery stores, usually portioned for servings) • Young radish kimchi (yeolmu kimchi) • large eggs • cherry tomatoes • cucumber • water (450 ml) • rice vinegar • MSG • beef bouillon powder (or beef soup base) • sugar • sugar • minced garlic •

banana, sliced • sweet potato, shredded • carrot • Green onion, black pepper, soy sauce • Vegetarian ham, cut into thin

fresh thin rice vermicelli noodles (about 1 kg, or as desired) • fried tofu • Pork loin (pork belly is even better) • Soy sauce • Minced garlic • Chili pepper • Sugar • Salt • Seasoning powder • Fresh herbs and vegetables (lettuce, cucumber, mixed herbs, cilantro)

pork shoulder (choose pork shoulder with some fat) • small onion • bean sprouts (about 150 grams) • small carrot • kohlrabi • glass noodles (about 100 grams), a few dried shiitake mushrooms, wood ear mushrooms • eggs • Scallions, cilantro, black pepper, fish sauce, seasoning • –40 spring roll wrappers (Ha Tinh style or other thin rice paper wrappers)

frozen egg rolls • Vietnamese pork sausage (giò lụa) • Chinese sausage (lap cheong) • Roasted peanuts • Chopped chili and garlic • Lime • Mixed fresh herbs (such as cilantro, mint, and Thai basil) • Thin rice vermicelli noodles (bún) • Fish sauce • Sugar

thin rice vermicelli noodles (about 500 g) • roasted pork belly or boiled pork belly (about 200 g) • Fermented anchovy sauce (mắm nêm) • Roasted peanuts, shelled (do not crush) • Young jackfruit (if available) • small slice pineapple, a few garlic cloves, sugar, lime, Hoi An chili sauce • Fresh vegetables: lettuce, mint, bean sprouts, cucumber, assorted fresh herbs as you like, shredded green papaya (if available)

Vegetarian spring rolls (this time I mixed in dried seaweed) • Thin rice vermicelli noodles • daikon radish • carrot • cucumber • Peanuts • Green onions • Fresh herbs: lettuce, mint, Thai basil, etc • parts vegetarian fish sauce : 1 part sugar : 1/2 part lime juice • Minced garlic • Minced chili

pork belly (500 grams) • annatto powder • five-spice powder (any brand) • good-quality fish sauce • lemongrass, 1 large garlic clove, minced • MSG • sesame oil • seasoning powder (or chicken bouillon) • fresh coconut water (120 ml) • Sugar • Thin rice vermicelli noodles (bún) • Fresh herbs, lettuce, cilantro, bean sprouts, cucumber •

Ingredients for one bánh chưng • glutinous rice (large, even grains, fresh, fragrant) (about 1 cup or 200 grams) • dong leaves (not too old or too young) • split mung beans (choose fresh, crumbly, yellow, beautiful beans) (about 1/2 cup or 100 grams) • Giang strings (choose flexible ones that won't break when tying) • pork belly (with both lean and fat, thick, thin skin; don't use only lean meat or the cake will be dry) (about 3.5 oz or 100 grams) • Salt and ground black pepper, to taste

thin rice vermicelli noodles (about 1 kg) • pork shoulder (about 500 grams) • fried spring rolls (egg rolls) • cucumbers • carrot • daikon radish • Green onions, cilantro • lemongrass • Roasted peanuts • Lettuce, mixed fresh herbs • Basic seasonings • Oyster sauce •

pork shoulder (about 650 grams) • peanuts (about 100 grams) • green onions • garlic • red chili peppers • Fish sauce • fresh thin rice vermicelli noodles (about 1 kg) • Lettuce • Cucumber • Pickled shallots • shallots (about 50 grams) • garlic (about 10 grams) •

whole rice noodle • roast pork, cut into small • omelet, cut into thin • Vietnamese pork sausage (giò chả), cut into thin • cucumber, cut into thin • pineapple, sliced • lettuce and cilantro

pork belly (about 300 grams) • shrimp (about 200 grams) • medium carrot • cucumber • ripe avocado • mixed fresh herbs (such as mint, Vietnamese balm, perilla) • whole phở rice noodle sheets (about 300 grams) • thin rice paper wrappers for fresh rolls

pork hock, pre-cut into pieces (500 g) • beef shank or beef with tendon (300 g) • lemongrass, 1 small piece of ginger, 1 onion, 1 red chili pepper • ripe pineapple, peeled • fermented shrimp paste (ruốc Huế), minced lemongrass, dried chili, annatto oil (70 g) • Vietnamese coriander (rau răm) (100 g) • Thai basil, spearmint, and mixed herbs (300 g) • shredded water spinach and thinly sliced banana blossom (500 g) • Vietnamese beef sausage or pork sausage, or peppered pork sausage (250 g) • thick or thin rice vermicelli noodles, as preferred (2 kg)

thin rice paper wrappers, cut into quarters • Small shrimp • Pork paste (for making Vietnamese sausage) • Wood ear mushrooms • Shallots • Sugar, salt, and MSG