Total

snakehead fish (about 10.5 oz or 300 grams total; price may vary depending on location and season) • Basic seasonings, shallots, chili peppers, black pepper, green onions

grass jelly powder • water (800-900 ml) • sugar (50 g) • shredded coconut, squeezed for milk and pulp to get 1 3/4 cups (400 g coconut for milk, 1 3/4 cups (450 ml) total) • salt • sugar (60 g) • tapioca starch (10 g) • unsweetened milk (150 ml) • rice flour or arrowroot starch (10 g) • Pandan leaves (or 1 packet vanilla) • chia or basil seeds, soaked in hot water until expanded • cooked black beans or red beans, softened in a pressure cooker (250 g) •

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

pork bones (about 500 grams) - 1/3 lb ground pork (about 150 grams) - 1.1 lbs lean pork (about 500 grams) - 1/2 lb large shrimp (about 250 grams) - 2/3 lb dried shrimp (about 300 grams) - 1-2 pieces dried squid - 7 oz pork liver, heart, and tongue (about 200 grams total) - quail eggs • Celery, garlic chives, green onions, cilantro - onion, fried garlic, fried shallots, pork cracklings - dried or fresh hu tieu noodles - Seasonings: salt, fish sauce, chili, chili sauce,

brisket (about 400 grams) • Total 12 3/4 cups water (about 3 liters) (divided: some for boiling the beef, some for the broth) • onion • Vietnamese mint (húng láng) • Cilantro (mùi ta) • Parsley (mùi tây) • Bean sprouts • Scallions

whole duck • white rice, plus a small handful of sticky rice for a creamier congee (about 200 grams total) • straw mushrooms • small shallots • garlic • fresh chili peppers • carrot • shredded water spinach and banana blossom or cabbage • Herbs to serve with congee: mint, Vietnamese coriander, sawtooth herb (culantro) • ginger • green onions • fried shallots (or 4-6 shallots to make your own fried shallots)

jasmine rice and glutinous rice, mixed 1:1 (about 100 grams total) • small butternut squash • salted duck egg • green onion • garlic chives • small onion • ground black pepper • MSG (optional)

large eggs • sugar (about 67 grams) • unsweetened whole milk (or sweetened, if preferred) (each about 6.8 fl oz/200 ml, total 13.5 fl oz/400 ml) • sweetened condensed milk (optional) (about 4.5 tablespoons or 130 grams) • Water • Use glass or ceramic jars, bowls, or containers with lids to hold the flan (avoid using plastic containers)

beet-infused brown rice paper wrappers • beet • jicama • carrot • dried brown rice vermicelli noodles • Microgreens, garlic chives, fresh herbs (such as cilantro, mint, or basil) • (about 14 oz total) white and brown mushrooms • soft tofu • Roasted peanuts, toasted sesame seeds • Chili sauce, tamarind paste, soy sauce

pickled mustard greens (about 150 grams) • tomato • small pieces of beef (about 4 ounces/115 grams total) • Green onions, sugar, black pepper

luffa gourds (about 1 pound/450 grams total) • mushrooms (about 100 grams) • Seasonings (such as salt, pepper, and soy sauce) to taste

lotus seeds (about 300 grams) • mixed dried persimmons, red dates, goji berries, and seaweed (about 150 grams total) • palm sugar (about 200 grams) • agar agar powder (about 10 grams) • coconut milk (about 13.5 ounces or 400 ml) • granulated sugar (about 70 grams) • dried butterfly pea flowers (about 10 grams) • lemon

mackerel (about 1 1/2 pounds total) • young jackfruit fibers • tomatoes • coconut water (about 13.5 fl oz / 400 ml)