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Category
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Appetizer
Dessert
Drinks & Beverages
Hot Pot
Kiddie Foods
Main course
Noodles and vermicelli
Rice & Sticky Rice
Salad
Seafood
Soup
Vegetarian
Wrap and Roll
Ingredient
- Any ingredient -
- Annatto seeds power ( Bot dieu mau)
- Bell Pepper
- Bird’s Chili
- Broth mix
- Dills
- Five spice power
- Ginger power
- Lemon grass power
- Salmon head
- Sugar free Yogur
- Sweet potato or potato
- Turmeric power
• 1 Tbsp fish sauce
• ½ bunch mint, leaves picked (optional)
• ½ bunch Vietnamese mint*, leaves picked
• 2 small red chillies, chopped
• 600g skinless chicken thigh fillets, cooked and shredded
• 8 cloves garlic
• Juice of 1 lime
• Sugar
1 Banana Flower (get off the first 2 outer skins, sliced and soaked into salty water for 10\', then drain well)
1 Carrot (peeled into thin strips)
2 Egg Yolks (beaten)
2 Eggs
2-3 Mackerel cutlets marinated with black pepper for 15\'
3 Bitter Melon (cleaned and cut a slit along each bitter melon and remove the seeds with a spoon)
3 medium squid, cleaned and pat dry with paper towel
3-5 Tomatoes (medium size) - finely diced
4 large eggs (fried thin and cut into thin strips)
4 shallots, peeled
5 medium size garlic cloves (crushed)
A few scallions, chopped.
a package of dried rice noodles (vermicelli) (thin or medium thickness) and prepare rice noodles according to package instructionss
a small egg
Agar-agar or Gelantin or Konnyaku powder (Rau cau)
All purpose flour
Almonds, sliced
An egg
an egg (beaten)
Anatto seeds
Anatto seeds oil (Dau dieu)
Anchovy sauce to taste (Mam nem)
annatto oil
Annatto seeds oil (Dau dieu)
Annatto seeds oil (Dau hat dieu)
Apple
Apple (To make the broth)
Apple cider vinegar or Distilled vinegar
Apple cider vinegar or Distilled white vinegar (Heizn is a good brand)
Apple cider vinegar or white distilled vinegar
Apricot preserves (Nuoc trai mo dong hop)
Asparagus (bamboo shoot or bamboo sprouts) (Mang tay)
Asparagus, dry or fresh (Mang tay)
Baby corn
Backyard chicken (Ga ta)
Baking powder
Baking soda
Bamboo strings or nylon strings (Day lat)
Banana
Banana blossom (Hoa chuoi)
Banana flower
Banana flower, sliced into thin strips (Bap chuoi, bao mong)
Banana inflorescence (Hoa chuoi)
Banana inflorescense (Hoa chuoi)
Banana leaves
Basa fish
Basil leaves
Basil leaves (Rau hung que)
Basil leaves (Rau hung que) or other herbs (Rau thom), washed and sliced thinly
Basil leaves (Rau mui)
Bean curd (Tau hu ki)
bean spouts
Bean sprout
Bean sprouts
Bean sprouts (Gia)
Bean sprouts (Gia), washed and drained off
Bean sprouts, soaked in water and chopped into small pieces
bean thread noodles (or mung bean noodles)
Beans
Beansprouts
Beef
Beef bones
Beef fillet
Beef jerky
Beef, sirloin steak, round eye (Thit than bo)
Beef, thinnly sliced
Beef, trimmed and cut into 2cm cubes
Beetroots
Bell pepper (red and green)
Bell pepper, green and red
Bell peppers
Big longans
Bitter herb (Rau dang)
Bitter Melon
Black bean sauce
Black beans, fermented, rinsed briefly and drained off
Black cardamom (Hat mui) (To make the broth)
black fungus - soaked 15\' and cut into short thin strips
Black fungus, dried (Nam meo or Moc nhi)
black pepper
Black Pepper, Brown Sugar, Salt (to your taste)
black pepper, brown sugar, salt to taste
Black pepper, crushed
Black pepper, crushed into pieces
black pepper, soy sauce, sugar, salt, cooking oil
Black sesame seeds
Black-eyed peas (Dau trang)
Blood cake (Huyet heo)
Boiled rice bowl, stored in a frigde overnight to air dry
Boiled water
Boiled water to be cooled
Boiling rice bowl
Bok choy or Chinese cabbage (Cai thia)
Bok choy or Chinese cabbage (Cai thia), cut into 3-4cm pieces
Boneless beef sirloin, fillet or rib eye, cut into 3x3cm cubs (Thit than bo)
Bouillon cube
Bowls of water
Box for storage
Bread loaf
Broccoli (Well washed and cut into small sprigs)
Brocolli (Cai xanh)
Broken rice
Broth
Brown onion
Brown onion (Cu hanh tay)
Brown onion (Hanh tay)
Brown onion (To make the broth)
brown onion, thinly sliced
Brown or purple onion
Brown or purple onion, medium-sized
Brown shallots
Brown Sugar
Brown sugar, fish sauce
Browned shallots
Bulb of garlic
Butter
Cabbage (Bap cai)
Cabbage (Cai thao) (To make the broth)
Cabbage leaves
Capsicum (1/2)
Carambola
Carambola (Qua khe)
Caramel
Caramel sauce
Caramola, slighly sour
Carrot
Carrot (1)
Carrot (To make the broth)
Carrot, peeled and cut into 1.5 cm cubes
Carrot, thinly sliced
Carrot, washed, peeled off and sliced thinly
Carrots
Carrots (Peeled and cut into large strips)
Carrots & daikons, shredded
Carrots, diced
Carrots, julienned
Carrots, peeled, shredded
Carrots, raddish, unripe mango
Cassava
Cassava (Khoai mi)
Cassava, peeled into small cubes and soaked overnight
Celery (Rau can tay)
Century egg (Trung bach thao)
Char siu (Thit xa xiu)
Charcoal
Chayote squash (Su su), julienned
Cheese
Cheese, stored in average room temperature
Cherry tomatoes (for garnishing)
Chese
Chick Broth (ready-made or prepare yourself)
Chicken
Chicken (you can either choose leg and thigh attached OR the wing)
Chicken bones to make the broth
Chicken breast
Chicken egg
Chicken Feet
Chicken meat
Chicken pullet
Chicken stock
Chicken thigh, skinless and boneless, cut into 6-7cm in length
Chicken, cooked and chopped
Chicken, cut in half
Chili
Chili (salapeno, Thai bird or serrano)
Chili oil
Chili pepper
Chili pepper (Ot sung)
Chili sauce
Chili, thinly sliced
Chilies thinnly cut into strips (to liking)
Chilli
Chillies
chillies (optional)
Chillies (to your hot liking)
Chillies (to your liking)
Chinese cabbage
Chinese chives (He)
Chinese five spice powder
Chinese sausage
Chives (Rau he) or Scallions (Hanh la)
Chopped meat sticks
Chopped peanut
Chopped spring onions
Cilantro
Cilantro (Rau mui)
Cilantro sprigs
Cilantro, thinly chopped (Rau mui)
Cilantron sprigs, minced
Cinnamon (optional) (Que)
Cinnamon stick (Cay que) (To make the broth)
Cinnamon stick (Que)
Cinnamon tree powder (Bot que)
Cintronella, crushed
Citronella (Cay sa)
Citronella or Lemon grass (Cay sa)
Clams
Clove garlic, bruised
Clove garlic, diced into thin pieces
Clove garlic, minced
Cloves garlic
Cloves garlic, bruised
Coconut Cream or Milk (to your liking)
Coconut flakes
Coconut flakes (To make the filling)
Coconut flakes/ Grated coconut
Coconut flesh, scraped (Dua nao)
coconut juice
Coconut Milk
Coconut milk (Nuoc cot dua)
coconut mill
Coconut sauce (Nuoc cot dua)
Cold soda water
Cold water
Collard greens or Mustard greens (Cai be xanh)
Condense milk (Sua dac)
Condensed milk
Condensed milk, sweetened (Sua dac co duong)
Cooked rice
Cooking Oil
Cooking oil for deep frying
Cooking Oil, salt, brown sugar, black pepper
Cooking wine
Cooking wine (Ruou trang)
Copra
copra, salt,roasted sesame seeds
Coriander
Coriander (rau mùi)
Coriander (Rau mui), washed and sliced thinly
Coriander and Dill to garnish (optional)
Coriander chopped
Coriander or cilantro (Rau mui)
Coriander or Mint leaves to garnish
Coriander seeds (Thao qua)
Coriander to garnish
Coriander, whole Chilli to garnish (optional)
Coriandrum sativum or coriander (Rau mui)
Corn flour
Corn kernels
corn kernels, peas and carrots, diced
Corn starch
Corn starch (Bot ngo)
Cornstarch
Corriander
Crab
Crab chunk
Crab meat
Crackers (optional)
Crunchy peanut butter
Crushed peanut
crusty baguettes
Cucumber
Cucumber (1)
Cucumber, sliced
Cucumber, Tomatoes, Lettuce
Cucumber, washed and shredded into pieces
Cucumbers, thinly sliced
Cumquat (deseed and thinnly sliced)
Curry leaves
Curry powder
Daikon radish (Cu cai trang) (To make the broth)
Dark soya sauce
Dash of ginger juice
Dash of monosodium glutamate (MSG)
Dice shrimp
Dill (Rau thi la)
Dipping sauce
Dipping sauce ( 2 teaspoons of red vinegar + 4 teaspoons of Soya sauce + 1 teaspoon of Chili sauce)
Dipping sauce or Chili garlic fish sauc (Nuoc mam toi ot)
Dipping sauce: Hoisin sauce
Dipping sauce: Salt with pepper and lime juice (Muoi tieu chanh)
Dipping sauce: sour-sweet fish sauce
Dong leaves
Dragon fruit (red or white flesh)
Dragon fruit (Thanh long)
Dried black fungus (soak for 30 minutes) and shredded
Dried Black Fungus (soak until soften and chop into thin strips)
Dried breads or dried pig\'s skin
Dried egg noodles
dried green mung bean
Dried lotus seeds
Dried onions
Dried protein
Dried rice noodles (Banh pho)
Dried rice paper (Banh trang nuong)
Dried rice vermicelli (Bun gao kho)
Dried shallot
Dried shallot, minced
Dried shallots
Dried shredded fungus
Dried shrimp
Dried shrimps
Dried squid
Dried squids (optional) to make your broth tastier
Dried tiny shrimps
Dried tofu
Dried tofu (Dau phu)
Dried tofu piece
Dried wood ear fungus (Moc nhi or Tai nam meo)
Dried wood ear fungus (Nấm mèo)
Dried woodear mushroom (Moc nhi), soaked in warm water and chopped into pieces
Dry instant yeast
Duck
Edible chrysanthemum (Rau tan o), washed and cut into 4-5 cm
egg
Egg white
eggs
Eggs of ducks or chickens
Eryngium (Rau mui tau)
Fat chunk (Mo kho)
Fennel (Cay thi la)
Fermented fish paste (Mam ruoc)
Fermented shrimp paste (Mam tom)
fermented tofu
Field crab (Cua dong)
Field Crabs
Field mushroom (Nam huong)
Field mushroom or agaric (nấm hương)
Fish ball
Fish cake
Fish fillet, thinly sliced
Fish mince
fish sauce
Fish Sauce (1/4 cup); Brown Sugar; Black Pepper
Fish Sauce (100ml), Garlic (crushed), Chillies (chopped), lime/lemon juice (1 tablespoon), Brown Sugar, Water (50ml) to do the Dipping Sauce
Fish sauce (Nuoc mam)
fish sauce (optional)
Fish sauce, brown sugar, black sugar
Fishing sauce
Five spices powder (Ngu vi huong)
Five spices seasonings power (Ngu vi huong)
Five-spices powder (Bot ngu vi huong)
Five-spices powder (To make the toppings)
Flat dry noodles (Banh pho)
Flat-leave chives, cut into 4-5 cm
Flavor of beef soup (Hue style)
Flour
Food covering
Fragrant knotweed (Rau ram)
Fragrant knoweed (Rau ram)
Fresh asparagus
Fresh baby clam (Hen, tuoi)
Fresh chow mein noodles bundles
Fresh coconut meat or copra, scraped (Dua non)
Fresh enoki mushrooms (or canned) (Nam kim cham)
Fresh ginger
Fresh ground black peppers
Fresh ground pepper
Fresh herbs
Fresh herbs (cilantro, basil, mint or a mix)
Fresh herbs: Shiso (Rau kinh gioi), balm-mint (Rau tia to), basil (Rau hung que)
Fresh lotus seeds
Fresh milk
Fresh milk, sugar-free
Fresh mustard greens
Fresh rice vercimelli
Fresh rice vermicelli or Fried rice noodles
Fresh shrimps
Fresh Sweet Corn
Fresh tiger prawns (Tom su tuoi)
Fresh vegetables: lettuce, cilantro, mint and cucumber
Fresh water
Fresh White Hard Tofu (2pcs)
Freshly ground black pepper
Fried bean curd puff, julienned
Fried breadstick (Banh quay)
Fried pork paste (Cha ca)
Fried pork skin
Fried shallot
Fried shallots
Fried shallots (Hanh kho)
Fried shallots, chili, pepper
Fried tofu
Galangal chunks (Rieng)
Galingale, minced (Cu rieng)
Garlic
Garlic (3-5 cloves and thinly sliced)
Garlic (Toi)
Garlic & Chillies finely chopped
garlic bulb
Garlic clove
garlic cloves
Garlic cloves, peeled off and minced
Garlic crushed
Garlic finely chopped
Garlic stoves
Garlic, minced
Garlic, peeled and minced
Garlic, peeled off and crushed
Garlics, minced
Gelatin powder
ginger
Ginger (a big-sized root) (crush and separate into 2 halves)
Ginger (flattened)
Ginger (To make the broth)
Ginger crushed
Ginger slices
Ginger, minced
Ginger, thinly sliced into pieces
Glass noodles (Bun tau)
Gluten flour
Glutinous Rice
Glutinous rice (Gao nep)
Glutinous rice bowl
Glutinous rice flour (Bot nep)
Glutinous rice flour (Gao nep)
Glutinous rice flour or Sweet rice flour Mochiko
Glutinuous rice
Glutinuous rice (Gao nep)
Grated tapioca or cassava
Green banana
Green bell pepper
Green cabbage (Bap cai xanh)
Green ginger sprig
Green mango
Green mango (1)
Green oninons
Green onion stalk
Green onions
Green onions (Hanh la)
Green onions, minced
Green papaya
Green peas
Green pepper, vinegar, chili sauce, fish sauce, seasoning (salt and MSG)
Green rice flakes
Green salad
Green tea leaves
Green vegetables (Fresh herbs)
Ground black pepper
Ground cinnamon
Ground pepper
Ground pepper (Tieu xay)
Ground pork
Ground pork (Thit bam)
Ground pork (Thit bam), cooked through
Ground pork (Thit heo xay)
Ground pork (Thit xay)
Ground pork meat
ground turmeric
Half fat and half lean meat
Half lean and half fat pork meats (Thit ba chi)
Ham
Ham log (Cha lua)
Hams
Hams (Giam bong)
Hams (Gio lua)
Herbs
Herbs (cilantro), cucumber, salad greens or tomatoes
Herbs (Rau thom)
Herbs (Vietnamese Mint, Perilla, Spearmint) (to your liking) - wash, use hands to take leaves apart and shorter
Herbs, bean sprout, chili, season starch, lemon, coriander, soya sauce, frying chili
Hoisin sauce
Honey
Hot chilli sauce
Hot chillies (to your wish) (chop into small pieces or leave as whole)
Hot sauce (Sriacha) or hoisin sauce to serve
Hot water
Iceberg lettuce, crushed into pieces
Icing sugar
Ingredients (salt, sugar, MSG, pepper, vegetable oil, soya sauce)
Jalapeno pepper (Ot sung trau)
Jalapeno pepper (Ot sung), minced
Jalapeno peppers (Ot sung trau), seeded, 1 shredded, 1 minced
Jars, washed and sterilized in an oven
Jasmine rice
Jicama (Cu dau)
Jicama, peeled and julienned
Jicamas
Juice of 1/2 lemon
Kaffir lime leaves (or normal lime leaves) (finely chopped)
King oyster mushroom (Nam dui ga)
knob fresh ginger
Knotgrass (Rau ram)
Kohlrabi (Cu su hao)
Kumquat (Tac) or Lime
Kumquat or Mandarin orange (Trai quat)
Lard
Laska leaves (Rau ram)
Laska leaves (Rau ram), washed and sliced thinly
Lean and fat pork
Lean and fat pork (or Lower part of fat shoulder)
Lean and fat pork meat mixed (Thit ba chi)
Lean beef meat (Thit bo nac)
Lean meat
Lean meat (Thit nac)
Lean pork
Lean pork meat
Lean pork shoulder
Lemon
Lemon leaves
Lemon wedges
Lemongrass
Lemongrass (Cay sa)
Lemongrass (strip the white parts into strips and set aside; chop the rest into small pieces)
Lemongrass (xa) , minced (or lemongrass powder)
Lemongrass or Citronella (Cay sa)
Lemongrass, finely chopped
Lemongrass, minced
Lemongrass, minced (or 1 teaspoon of lemongrass powder)
Lemons
Lethocerus indicus extract (not compulsory)
Lettuce
Lettuce head
Lettuce leaves and fresh mint leaves
Lettuce leaves, large
lettuce, cucumber, tomato, coriander to garnish (optional)
Light soya sauce
Lime
Lime juice
Lime leaves, washed and sliced into small pieces
Lime, cut in half
Lime, garlic, chili, fish sauce
Lime/Lemon (1)
Lime/lemon to make dipping sauce
Lime/Lemon, Chillies, Sugar, Garlic, Fish Sauce, Pepper (to taste)
Liquid lard
long red chilli
Longan
Lotus leaf
Lotus seeds
Lotus stem (Ngo sen), peeled
Low-sodium chicken broth or water
Lukewarm water
Lychee
Mackerel
Magarine
Maltose or honey
Mangosteen
Marjoram (Rau kinh gioi)
Mayonnaise
Meaty pork ribs
Milk
Milk, sugar-free
Minced chili
Minced garlic
Minced garlic and sliced chili
Minced garlic clove
Minced ginger
Minced lemongrass
Minced meat
Minced pork
Minced shallot
Minced shallots
Mint
Mint leaves, roughly sliced
Mixed vegetables
Mold for cakes
Mold for ice cream (optional)
Mung bean
Mung bean (Dau xanh)
Mung bean sprouts
Mung bean vermicelli or Chiness vermicelli or glass noodles bundles (Bun tau)
Mung bean, split and peeled
Mung beans
Mung beans (Dau xanh)
Mung Beans (split with skin on) - soaked with warm water for 30\', then drain well
Mung beans, peeled and rinsed off
Mung beans, peeled off and soaked overnight
Mung beans, soaked in water
Mung beans, split and peeled
Mung beans, split, peeled and soaked overnight
Mushroom
Mushroom stock
Mushroom stocks or seasoning stocks
Mushrooms
oat seeds, soaked in lukewarm water
olive oil
Oninon bulb (Cu hanh tay)
Onion
Onion (finely chopped into thin strips)
Onion (Hanh tay)
Onion bulb
Onion bulb (Hanh tay)
Onion shallot, Chillies, Lemon
Onion shallots finely chopped
Onion sprigs or scallions (Hanh la)
Onion, peeled
Onion, peeled, cut into 8 equal parts
Onions
Onions shallots (fried on pan with oil until fragrant)
Onions, diced
Onions, purple or brown
Onions, sliced
Ordinary rice
Ordinary rice (not glutinous rice) (Gao te)
Ordinary rice (not glutinous rice) bowl (Gao te)
Ordinary rice (not Sticky rice)
Ordinary rice flour
Oridinary rice (Gao te)
Other spices: Salt, Fresh ground black pepper, MSG, Sugar
Oyster oil (Dau hao)
Oyster sauce
Pandan leaves (La dua)
Pandan leaves (La nep or La dua)
Pandan leaves or vanilla
Pandanus leaves extract (Nuoc la dua)
Peanut
Peanut, roast and crushed
Peanutes, roasted and crushed
Peanuts
Peanuts and sesame seeds, roasted and peeled off
Peanuts, raw and soaked overnight
Peanuts, roast and crushed
Peanuts, roast and crushed (To make the filling)
Peanuts, roasted and crushed
Pear (To make the broth)
Pearl tapioca (Bot bang)
Peas
Peas (Dau Ha Lan)
Peeled split mung beans
Pepper
Pepper (optional)
Pepper and salt
Peppercorn
Perilla leaves or Shiso (La tia to)
Pickled carrots
Pickled carrots and daikons
Pickled daikons and carrots (Do chua)
Pickles (optional)
Pig\'s nape fat
Pinch of sugar
Pineapple
Pineapple (Trai thom)
Pineapple slice
Plain flour (Bot mi)
Plum sauce or Soy Sauce for dipping
Pork
Pork belly
Pork belly (cook until tender, then thinnly sliced)
Pork belly (Thit ba roi)
Pork belly (Thit ba roi), thinly sliced
Pork belly (Thit bung) or Lean and fat meat mixed (Thit ba chi)
Pork blood cake
Pork bone
Pork bones
Pork chop, 2 pieces
pork fille
Pork leg
Pork liver
Pork meat
Pork meat floss or Jambon (ham)
Pork meat, minced
Pork Mince
Pork neck or shoulder
Pork paste (Gio song), defrost the night before and usually pre-seasoned
pork porterhouse steak
Pork ribs
Pork shoulder
pork shoulder meat - minced
Pork spare ribs
Pork, minced
Pork, minced and put into pastes
Potatoes
Potatoes (Peeled and cut into large strips)
Powerdered grilled rice
Prawn
Prawn (cooked)
Prawn crackers (or any crackers to your liking)
Prawn crackers (or any kind or cracker available to you)
Puffed pastry sheet, thawed (Bot ngan lop)
Pumpkin (Bi do)
Pumpkin (skin off, washed and chop into small pieces)
Purple cabbage (Bap cai tim)
Purple cabbage leaves, finely shredded
Purple onion
Purple onion (Hanh tim)
Purple onion, minced
Purple onions
Purple onions (Hanh tim)
Quail egg or 1 hard-boiled egg cut into 8 pieces
Quail egg, hard-boiled and peeled off (Trung cut)
Quail eggs (Trung cut)
Radishes (Cu cai do nho)
Red and green belly peppers
Red chili
Red chili pepper
Red fermented bean curd and red sauce, mashed into pieces
Red kidney beans or Red beans
Red pepper flakes
Regular light soya sauce
rice flour
Rice flour (Bot gao)
Rice flour (Bot gao), plus extra for dusting
Rice paper
Rice Paper (1 pack about 20 papers)
Rice paper (Banh trang)
Rice paper round
Rice paper wrappers
Rice papers
rice sticky yellow flowers
Rice vermicelli
Rice vermicelli (Bun gao)
Rice vermicelli (Bun soi)
Rice vermicelli (Bun)
Rice vermicelli (Large round threads type)
Rice vermicelli (soak until soften and chop into shorter strips)
rice vermicelli noodles - soaked 15\' and cut into short thin strips
Rice vermicelli noodles (Bun)
rice vermicelli noodles (soaked in water in 15\' then cut into smaller strips)
rice vinegar
Ripe banana
Ripe bananas (large and short)
Ripe carambola (Khe xanh)
Ripe mango
Ripe papaya
Ripe tomato
Roast and crushed peanuts
Roast pork
Roast pork (Thit heo quay) or Boiled lean and fat meat mixed (Thit ba chi luoc)
Roasted duck (hand shredded)
Roasted peanut
Roasted peanut, pestled
Roasted peanuts
Roasted peanuts (grinded coarsely or leave as whole) (optional)
Roasted peanuts (optional)
Roasted peanuts, crushed
Roasted peanuts, pestled
Roasted sesame seeds
Robusta coffee
Rum wine
Saffron flour (Bot nghe)
Saffron made from crocus flowers (Bot nghe)
salad
Salad greens
Salmon fillet or cutlets
salt
Salt (a pinch)
Salt (To make the cake)
Salt (To make the filling)
Salt and black pepper
Salt, Black pepper, brown sugar to taste
salt, brown sugar, black pepper (to your taste)
salt, pepper, brown sugar to taste
Salted egg (Trung muoi)
Salted eggs
Salted fish fillet
Satay chilli sauce
Satay sauce
Satay sauce (If you favor spicy taste)
Saw-leaf herb (Ngo gai)
Scallion oil
Scallion oil or vegetable oil
Scallion sprig, minced
Scallion sprigs
Scallion sprigs, minced
Scallion, minced
Scallion, thinly sliced
Scallions or spring onions
Scallions, cut into 2-3cm pieces
Scallions, finely shredded
Scallions, thinly minced (Hanh la)
Scraped copra
Sea salt
Sea-crab (steam and take out flesh)
seasoning
Seasoning (bouillon granules, MSG, sugar, pepper, salt)
Seasoning (MSG and salt)
Seasoning (Salt and MSG)
Seasoning (salt)
Seasoning powder
Seasoning powder (Chicken stock or mushroom stock) (Bot nem)
Seasoning powder (Knorr and Maggi are good brands or any kind of MSG)
Seasoning powder (MSG, black pepper and salt)
Seasoning powder (MSG, Knorr or Maggi)
Seasoning powder (MSG, sugar and salt)
Seasoning powder (Mushroom stock)
Seasoning powder (mushroom stocks)
Seasoning powder (Salt, pepper and chili powder)
Seasoning powder or mushroom stock
Seasonings
Seasonings (Fish sauce, vinegar, sugar and salt)
Seasonings (if needed)
Seasonings (salt and MSG)
Seasonings (Sugar, salt and fish sauce)
Seasonings (Vegetable oil, mushroom stock and fish sauce)
Seasonings powder - Mushroom stock or chicken stock
Seasonings powder (chicken stock)
Seasonings powder (Knorr and Maggi are good brands)
Seasonings powder (Knorr or Maggi are good brands)
Seasonings powder (Maggi or Knorr are good brands)
Seasonings powder (mushroom stock)
Seasonings: Chili, black pepper,
Seaweed sheet
Sesame oil
Sesame seeds
Sesame seeds (Hat me)
Sesame seeds or peanuts, roasted and crushed
Sesame seeds, roasted and crushed
Shallot
Shallot bulb
Shallot bulbs (Cu hanh tim)
Shallot, finely crushed into pieces
Shallot, fried (Hanh phi)
Shallot, minced
Shallots
shallots - finely chopped
Shallots (2 medium)
Shallots, dried
Shallots, fried
Shallots, minced
Shallots, shredded and soaked in vinegar for 15 minutes
Shaxing rice wine or dry cherry
Shiitake mushroom
Shiitake mushrooms
Shiitake mushrooms (Nam Dong Co)
Shiitake mushrooms (To make the toppings)
Shiitake mushrooms or Oriental black mushrooms, dried and soaked in hot water for 20 minutes
Shiitake mushrooms, dried (Nam rom)
Shitake mushroom, rehydrated in water, sliced into thing strips
Shredded carrot
Shredded chicken
Shredded coconut flesh (Dua nao)
Shredded meat (Cha bong)
Shredded meat, salted and dried (Ruoc bong) or Pork pies (Gio cha)
shrimp
Shrimp crackers, deep-fried
Shrimp craker
Shrimp paste
Shrimp paste (Mam tom)
Shrimp salt (Muoi tom) or ordinary salt
Shrimps
Shrimps (Fresh)
Shrimps, dried and soaked in hot water for 20 minutes
Shrimps, fresh and medium-sized
Shrimps, peeled and deveined
Shrimps, unpeeled
Skin of pork
small breed of fowl (Gà ri)
Small chilies
Small garlic
Small red onions, cut into thin wedges
Small shallots
Small spring onions
Smartweed ( Rau ram)
Snake-head mullet
Soft Shell Crab (Cua lot)
Soft-shell crabs
Soluble corn flour
Sour carambola
Sour pickled carrots and daikons
Soy Sauce
Soy sauce or Maggi sauce
Soya beans
Soya curd, fried and well done
Soya sauce
Spices: salt, sugar, soya sauce (more or less to taste)
Spicy satay sauce (Ot sa te)
Split mung beans (Dau xanh)
Split water morning-glory or spinach (Rau muong)
Sprigs cilantro, well washed
Sprigs fresh cilantro
Sprigs scallions
Sprigs scallions, minced
Spring oinon sprig
Spring oninon
Spring oninons
Spring Onion
Spring Onion (chop the white part separately)
Spring onion (finely chopped)
spring onion chopped into shorter parts (seperate white and green parts)
Spring onion sprigs
Spring onion sprigs (Hanh la)
Spring onion sprigs (Poireau onions)
Spring onion, chopped
spring onions
Spring onions (Hanh la)
Spring onions finely chopped
Spring onions sprigs, washed and thinly sliced
Spring scallions
Squid
Squid, especially ones freshly caught in Ha Long Sea
Squids, seasoned, fried and shredded
Squids, skinned off
stalk lemongrass, bruised
Star anise (Hoa hoi) (To make the broth)
Star arnise (Hoa hoi)
Sticky rice
Sticky rice (To make the cake)
Sticky rice flour
Stock granules
Stock granules (or 2 chicken flavor cubes)
Stock granules (or 2 flavor bouillon cubes)
Straw mushrooms (Nam rom)
Strings split from Giang leaves
Strong flour
sugar
Sugar (To make the cake)
Sugar (To make the filling)
Sugar (to your taste)
Sugar cane
Sugar cane, split into 9-10 cm long sticks
Sugar cane, white radish, carrot
Sugar, Salt, Soy Sauce, Chilli Sauce, Vinegar, Seasoning powder to your liking
Sugar, vinegar, fish sauce, seasoning (salt and MSG), pepper, lolot leaves or betel leaves, and liquid lazard
Sweet and sour radish and pickles
Sweet condensed milk
Sweet potato (Khoai lang)
Sweet potato flour
Sweet potatoes
Sweet potatoes (Khoai lang)
Sweet potatoes (Purple ones)
Sweet potatoes or Taro, peeled into small cubes and soaked overnight in saline water
Sweet purple potatoes
Sweet seed corns
Sweeten condensed milk (Sua dac co duong)
Sweetened condense milk
Taipoca powder (to mix with water to seal the roll)
Tamarind fruit (Qua me)
Tamarind paste (Nuoc me) or Lime juice
Tamarind, riped (Trai me, chin)
Tamrind (seeds discarded)
Tapioca flour
Tapioca starch
Tapioca starch (Bot nang)
Tapioca starch (Bot san) or glutinous rice flour (Bot nep)
Tapioca starch (To make the filling)
Tapioca strips, soaked in water for 1/2 hour
taro
Taro root (Khoai mon)
Taro Sago pearls (optional) prepare to the instructions
Taro stem (Doc mung)
Tea powder
Tempura flour
Thai basil (Hung que)
Thai basil leaves, shredded
Thai basil, coriander (rau mui), laska leaves (rau ram)
Thai basil, lemon basil, minced
Thin rice noodles (or Hu Tieu)
Tiger prawn
Tiger prawn (Tom su)
Tiger prawns
Tiger prawns (Tom su)
Tiger prawns, fresh
Tiger sprawn, deveined and peeled
Tofu
Tofu mixture (Soya pack and coagulant powder pack)
Tofu noodle roll
Tofu sheets
Tofu skin
Tofu skin (To make the toppings)
Tofu, fresh, firm and drained cubes in 4x4 cm
Tofu, fried
Tofu, fried and cut into thin slices
Tomato
Tomato ketchup (Heizn is a good brand)
Tomato sauce
Tomato, medium-sized
Tomatoes
Tomatoes, cut into 8 pieces
Translucent noodles (Miến sợi)
Tumeric powder for yellow colour OR Paprika powder for red colour
Turmeric (Cu nghe)
Uncooked pork paste
Unripe banana
Unseasoned rice vinegar
Vanilla
Vanilla essence
Vanilla extract tubes
Vanilla sugar
Vanilla, liquid
Vegan fish sauce
Vegan mayonnaise
vegetable oil
Vegetables (Thai basil, mint leaves)
Vegetarian fish sauce
Veggie
Vermicelli (Bun tuoi)
Vermicelli (soak for 30 minutes) then cut into shorter strips
Vermicelli noodles package (Bun)
Vetarian ham (roll or meat loaf) (Cha lua chay)
Vietnames gourami fish sauce (Mam ca sac)
Vietnamese balm (Rau kinh gioi)
Vietnamese Basil, Vietnamese Balm, Carrot to garnish
Vietnamese coriander, minced
Vietnamese fermented pork roll, sweet-sour-spicy (Nem chua)
Vietnamese ham (Cha lua)
Vietnamese ham, cut into thin strips
Vietnamese hams or pork roll (Cha lua)
Vietnamese herbs
Vietnamese herbs (Rau song)
Vietnamese mint (Rau ram), chopped
Vietnamese mint, coriander, chillies, spring onions (chopped)
Vietnamese of French baguette
Vietnamese sausage (Lap xuong)
Vinegar
water
Water (To make the filling)
Water Spinach
Water Spinach (KangKong) - 1 bunch
Water spinach (Rau muong)
Water spinach (Rau muong), well chosen with leaves removed, cut into 4-5 cm in lengh
Wheat flour
Wheat flour (Bot mi)
Whipping cream
White cabbage, finely shredded
White Cooking Wine (enough to soak the Feet)
White fish (Ca loc)
White raddishes (Cu cai trang)
white sugar
White Vinegar
White wine
Wine vinegar
Wonton wrapper
Wood ear fungus (Nam meo)
Wood ear mushrooms (Moc nhi)
Wood ear mushrooms (Nam meo)
wood ear mushrooms (shredded). Dried wood ear mushrooms need to be soaked in water before shredding
Yeast
Yeast (Men no)
Yellow onions, peeled
Yoghurt (Sua chua)
Yogurt
Yolk
Young coconut milk (Nuoc cot dua)
Young green sticky rice (Com deo)
Difficulty
- Any difficulty -
Easy
Moderate
Hard
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