2 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon pestled ginger
½ teaspoon pestled chili
½ teaspoon pestled garlic
1 teaspoon lime juice

2 teaspoons fish sauce
½ teaspoon pestled chili
1 teaspoon lime juice garlic
½ teaspoon pestled garlic
2 tablespoons sugar

Ways to mix fish sauce in the North, the Middle and the South of Vietnam are different. In the North and the Middle, people use very little sugar to mix sauce. They usually use pure sauce with a little garlic and chili

Ingredients
1000g squash
800g sugar
1 spoon of slaked lime
A bit of alum

Ingredients
100g young ginger
1 spoon of salt
Vanilla extract
800-100g sugar
2 lemon, peeled

Ingredients
50g fresh lotus seeds
50g big longans
250g sugar
7 bowls of water

Ingredients
300g green bean
300g sugar
15g arrowroot
3ml pomelo flower extract (or vanilla extract)

Ingredients
300g green bean
300g treacle
1/3 cardamom
15-20g sesame seeds

Ingredients
300g green rice (or dried green rice)
100g tapioca flour
1kg sugar
3ml pomelo flower extract (or vanilla extract)

Ingredients
10 ripe bananas (large, short)
½ copra
300g sugar
100g roasted peanuts
10g pearl tapioca
10g sweet-potato flour

Ingredients
10 fresh sweet comcobs
50g kudzu powder
1 spoon of pomelo flower extract
300g sugar

Ingredients
450g sticky rice flour
200g green bean
50g ordinary rice flour
300g sugar
20g tapioca flour
50g dry preserved squash, finely chopped
Salt, pomelo flower extract.

Ingredients
450g sticky rice flour
50g ordinary rice flour
250g brown sugar
Salt, scraped copra, roasted sesame seeds.

Ingredients
300g glutinous rice
150g ripe momordica
30g liquid lard
5ml rice wine
80g green bean
15g sugar
Salt

Ingredients
300g glutinous rice
30g liquid lard
150g green bean
Salt

Ingredients
300g fresh Tonkin flower (Pergularia adoratissima)
150g lean pork
Seasoning

Ingredients
1 snake-head mullet (500g)
1 petiole of Indian taro
2-3 spoons of cooking oil
1 tablespoon of sugar
1 tomato
2 tamarind fruit 100g beansprouts
100g okra
1 chili, sliced
To taste: basil leaves, rice paddy (limnophila aromatic), eryngium, fish sauce, seasoning, pepper.

Ingredients
500g snake-head mullet
50g liquid lard
200g tomato
25g fennel
50g spring onion
50g vinegar (or fermented cooked rice)
1 tonkin mangosteen, grilled and peeled
To taste: fish sauce, seasoning, salt, mixed vegetables, chili.

Ingredients
500g field crab
300g basella rubra
200g corchorus olitorius
To taste: seasoning, cooking oil, dried shallot.

Ingredients
300g fish (Anabas testudineus)
15g fresh ginger
500g mustard greens
Seasoning

Ingredients
200g pork shoulder
5g field mushroom (agaric)
60g uncooked pork paste
10g translucent noodle
200g pig bones
To taste: spring onion, coriander, ground pepper, fish sauce.

Ingredients
500g eggplant (aubergine)
150g lean and fat pork
1000ml water
30g spring onion bulb
5 cakes of tofu
1 tomato
100g liquid lard
10g turmeric
1 tablespoon of fermented cooked rice
20g garlic, peeled and slightly crushed
To taste: seasoning, perilla, fish sauce.

Ingredients
500g goby
200g half fat and half lean meat
50g fish sauce
10g salt
3g powdered red pepper
30g sugar
To taste: pepper, caramel sauce and smartweed.

Ingredients
500g lean and fat pork
30g sugar
50g spring onion
300g turnip
100g liquid lard
To taste: fish sauce, salt.

Ingredients
500g giebel carp
100g sweet soya sauce
To taste: sugar, caramel sauce, salt.

Ingredients
500g colocynth
100g fresh shrimp
200g pork shoulder
5g wood ear fungus (cat’s ear)
10g dried shallot, peeled and minced
To taste: fish sauce, seasoning, pepper.

Ingredients
12 small cakes of tofu
300g tomato
300g lean pork
1 bunch of coriander
30g wood ear fungus (cat’s ear ) and field mushroom (agaric)
To taste: seasoning, ground pepper, spring onion.

Ingredients
500g pork (meat of the rump)
2 rice bowl of coconut milk
¼ rice bowl of fish sauce
1 teaspoon of sugar
Some cloves of garlic