Washed

Chinese broccoli (gai lan) • eggs, washed • fish sauce • salt

fried tofu • broccoli, washed, drained, and chopped • snow mushrooms, soaked in salted water, cleaned, and halved • wood ear mushrooms, soaked until soft, cleaned, drained, and chopped • carrot, peeled, washed, drained, and chopped • Green onion, vegetarian bouillon powder, MSG, salt, black pepper

boiled pork (500 g) • fresh rice vermicelli noodles (1 kg) • mixed fresh herbs (500 g), washed and combined • cucumber (500 g) • fermented anchovy sauce (mắm nêm) • water • sugar • pineapple

salmon (300 grams) • rice (about 90 grams) • chicken carcass • carrot • potato • sweet potato • pumpkin (100 grams) • straw mushrooms (200 grams) • Scallions, roots removed, washed, and finely chopped • Shallots • Seasoning powder, salt, rock sugar, fish sauce, sesame oil, black pepper • Ginger, peeled, washed, thinly sliced, and some cut into fine •

glutinous rice flour (about 130 grams) • Warm water, enough to knead the dough • salt • For the filling: • split mung beans, hulled (about 200 grams) • fried shallots (optional) • sugar • For the syrup: • water (about 950 ml) • brown sugar or palm sugar (about 400 grams) • ginger, peeled, washed, and lightly smashed • salt •

A. Filling: • black sesame seeds (about 100 grams) • roasted peanuts (about 50 grams) • shredded coconut (about 50 grams) • sugar (about 50 grams) • little hot water • B. Dough: • glutinous rice flour (about 300 grams) • hot water (about 100 ml) • Syrup: • brown rock sugar or palm sugar (about 300 grams) • Fresh ginger, washed and lightly crushed

small carrot, peeled and finely shredded, then squeezed dry • mung bean sprouts, washed and diced • hulled mung beans, soaked in water for 1 hour • dried wood ear mushroom, soaked in water and diced • glass noodles (cellophane noodles) • Salt • Soy sauce, vinegar, sugar, chili, garlic, water = for the sauce • round rice paper wrappers • peanut oil (about 1/2 liter) • dried rice vermicelli noodles, cooked and drained (about 150 grams) • bean sprouts, blanched and drained

whole rooster, cleaned, weighing about 5 pounds (2.3 kg) • onions • shallots, peeled and washed, with skins left on • large piece of ginger • lime leaves • Basil, sawtooth herb • Cilantro • bean sprouts • rice noodles • eggs (optional) • Rock sugar, fish sauce • Green onions: separate the white parts and cut into sections, chop the green parts

water (500 ml) • agar powder (10 g) • pandan leaves, washed and tied together • sugar (50 g) • coconut milk (150 ml) • sweetened condensed milk (40 ml) (* if making vegetarian cakes, skip this and replace with 3 tablespoons sugar) • Mung Bean Filling • peeled mung beans (150 g) • salt • sugar (50 g) • water (50 ml) • cooking oil (30 g) •

beef tendon • tomato • onion, chopped for sautéing the beef • onion, roasted for the broth • stalks of lemongrass, halved • star anise • pieces of cinnamon • dried pho noodles • roasted ginger • Bean sprouts, washed • Seasonings: salt, bouillon powder, fish sauce • green onions •

ground pork (buy at the supermarket with a little fat and clean) • onion • shallots • large garlic cloves • eggs • cooking oil • fish sauce • seasoning powder • palm sugar powder (or 1 tablespoon white sugar) • ground pepper • chili satay (dry or wet is fine) • Accompanying vegetables include: shredded green papaya, washed and soaked in sugar-salt water for 15 minutes to make it crispy, then drained. Fresh basil leaves, washed. Cilantro •