Serves: 4
Preparation time: 10mins
Cooking time: about 35 mins

Ingredients:
1.5 liters broth
300g (10 oz) pork (soft lean pork shoulder)
300g (10 oz) dried egg noodles
3 teaspoons stock granules (optional)
1 tablespoon cooking oil
1 teaspoon ground pepper
6 cloves garlic, minced
1 tablespoon browned shallots
100g (3 ½ oz) bean sprouts
1 lettuce head
3 sprigs scallions, minced
5 sprigs cilantro, well washed
100g (3 ½ oz) Chinese chives, well-washed, cut into 3 cm lengths
1 jalapeno pepper, sliced
2 limes, each cut into 3 pieces

Serves: 4
Preparation time: 20 mins
Cooking time: 60 mins

Ingredients:
1 liter broth
300g (10oz) pork ham, cut into thin slices
200g (7oz) Vietnamese Sausage (or Hue Sausaga), cut into thin slices
300g (10oz) small fresh shrimps, deveind
1kg (2.2lbs) fresh Quang noodle (or 500g of dried flat rice noodles)
1 teaspoon turmeric powder
1 teaspoon annatto seeds (or annatto powder)
3 teaspoons stock granules
2 teaspoons fish sauce
1 teaspoon salt
2 teaspoons sugar
½ teaspoon ground pepper
1 cup cooking oil
2 sesame rice paper wrappers
60g (2oz) roasted peanuts, pestled
4 cloves garlic, bruised
200g (7oz) mint leaves and lettuce, well-washed, thinly sliced
1 cup bean sprouts
1 tablespoon minced saw-leaf herbs
100g (3 ½ oz) shredded bananaflower, soaked in water with a teaspoon of lime juice
5 shallots, thinly sliced
1 lime, quartered
10 small green chilies

Serves: 6
Preparation time: 5 mins
Cooking time: about 90 mins

Ingredients
200g (7oz) jasmine rice
½ chicken (about 1kg)
2 teaspoons stock granules (optional)
5 sprigs scallions, well-washed, minced
3 shallots, grilled to brown
1 teaspoon salt
1 teaspoon ground pepper
50g (2oz) cilantro, well-washed, minced
Dipping souce: Salt with pepper and lime juice

Serves: 6
Preparation time: 20 mins
Cooking time:50 mins

Serves: 6
Preparation time: 10 mins
Cooking time: about 25 mins

Ingredients
1.5 liters broth
200g (7 oz) crab meat
3 eggs
300g (10 oz) fresh asparagus (or 200g/7oz canned asparagus)
2 tablespoons cornstarch
3 teaspoons stock granules or 3 bouillon cubes (optional)
1 teaspoon ground pepper
1 tablespoon cooking oil
2 cloves garlic, bruised
1 tablespoon browned shallots
3 sprigs scallions, minced
5 sprigs cilantro
Pinch of salt

Serves: 4
Preparation time: 10 minutes
Cooking time: about 20 mins

Ingredients
1 liter broth
200 g (7 oz) crab meat
2 eggs
2 teaspoons stock granules or 2 bouillon cubes (optional)
½ teaspoon ground pepper
1 tablespoon cooking oil
2 garlic cloves, bruised
1 tablespoon browned shallots
2 tablespoons cornstarch
5 sprigs cilantro
3 sprigs scallions, minced
Pinch of salt

Broth
Preparation time: 15 mins
Cooking time: about 2 hours

The soup is good if the broth is good. Peaple can cook the broth in advance to use later in many cases.

Chicken and pork meat have quite similar tastes as well as some root vegetables have. We can use the broth to process many kinds of sauce and soup such as crab soup, asparagus crab soup, pork hu tieu soup, pork noodles, rib with root vegetables soup, etc.

Ingredients
2.2 lbs (1kg) bean sprouts
4 tablespoons sugar
2 teaspoons salt
1 jalapeno pepper, thinly sliced
300g (10 oz) Chinese chives, well-washed, cut into 2 inches lengths

Ingredients
1 large carrot
1 large daikon
2 cups (1/2 liter) vinegar
3 tablespoons sugar
2.5 tablespoons salt