• Basic Soup Noodles;

• Che Khoai Mon (sweet rice, taro and coconut milk);

• Chicken Pho (VIETNAMESE CHICKEN & RICE NOODLE SOUP (PHO GA))*

• Coconut Soup;

• Crab Pork Vegetable Soup (stew);

• Egg Drop Soup;

• Green Vegetable, Bamboo Root, Mushroom with Dry Shrimp (stir fry);

• Hot and sour seafood soup*;

• Hot and Sour Soup;

• Kale and Potato Soup;

• Pad Thai (Noodle dish of Thailand);

• Passover Vegetable Soup;

• Pepper and Sweet Basil Seafood Soup;

• Sea Urchin Chowder;

• Shrimp Rice Soup (Korean);

• Simple Egg Drop Tomato Soup.

• Soy bean milk.

• Spinach soup;

• Steak Pho*

• Suong Sa Hot Luu (Multicolor Coconut milk Drink);

• Tom Kha Kai (Spicy Chicken Soup);

• Tom Yam;

• Vegetarian Pho*;

• Wonton Soup;

• vegetable remove side leaves, trim the vegetable heads into cone shape and leave into triangular shape;
• shrimp mixed with salt;
• bamboo root cut into thin slices;
• mushroom remove stems (if dry, soap with water for at least 0.5 hour).

• start stove and wok without cooking oil first;
• when wok hot, add cooking oil and subsequently vegetable, stir vegetable such that their heads are cooked, remove from wok, filter out extra oil;
• restart stove and add soup to wok, add bamboo root, mushroom, boil;
• add vegetable and salt, stir in starch water, add little cooking oil, move to a pot (or bowl), arrange vegetable heads either inside or outside;
• add little oil to wok, pour in shrimps, stir until cooked, add on top the vegetable.

• Use hot wok and cool oil to cook vegetable to retain fresh looking.

• clean vegetable head, slice through with knife;
• separate crab meat and eggs;
• vegetable leaves dip with boiled hot water;
• put meat, green onion and ginger, cooking wine, crab meat, shrimps, salt, water 150g, egg white and starch water;
• mix well, partition into 10 sections and round them as balls;
• push crab eggs on top of each balls.

• start wok and stove, add cooking oil;
• add green vegetable heads, salt and shrimps, stir and cook the vegetable to 60% done;
• put pork bones on a pot, add green vegetable heads, some water, use mid fire to boil;
• add cooking wine, salt and add each meat ball around the bone;
• cover each ball with a vegetable leaf, boil, remove any oily floats;
• turn down stove and use small fire to cook for about 2 hours;
• remove vegetable leaves from each meat ball, use mid fire to cook until the soup becomes thick gravy.

• mix well such that all ingredients within each meat ball stick well to each other, internal of each ball should not be too salty;
• surface of each ball should be smooth;
• when adding balls to pot, water should be boiled and stove should use big fire;
• fire should be small during stew.

1 pound fresh or dried egg noodles, parboiled

• Bring stock and soy to a boil; 
• add noodles and heat through. 
• Return almost to a boil, remove from heat and blend in oil and season with
  fresh ground pepper. 
• Pour into individual bowls and garnish with scallions.

• Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. 
• At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. 
• Add the remaining ingredients except the egg and the bean sprouts, and
  stir fry until the noodles soften (about 5 minutes). 
• As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point).
•  At this point, a very tasty but optional addition is a small handful of dried shrimps. 
• Add the bean sprouts and cook for no more than another 30 seconds.
•  Remove from the pan to a serving platter.
• Garnish.
• Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a
  tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. 
• Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the
  rounds. Put the lime segments and cuke segments around the serving platter. 
• Pad Thai is served as above. You may add Thai chili powder, sugar and crushed peanuts at the table.

 32 oz. dice potatoes

16 oz. dice celery 

2 liters. light cream 

3 gal fish stock 

5 bay leaves, 

white pepper, 

salt to taste

• Pan fry urchin roe in saucepan with butter until cooked (2-3 min.) 
• Make soup stock, add ingredients, cook until potato tender (not mush) 
• Strain ingredients, bring to boil, whip in thickening agent until smooth 
• Add in cooked ingredients and stir lightly & serve For thickening - 
• cook flour and butter in saucepan to make thick sauce

2 cups white rice 

9 ounces shelled and deveined shrimp

1 tablespoon sesame oil 

1 tablespoon rice wine 

12 cups water 

salt to taste

• Heat sesame oil in a saucepan. 
• Add shrimp and rice wine and gently fry. 
• Add rice and fry for 1 minute. 
• Pour water into saucepan and boil over medium heat. 
• When the rice and shrimp mixture is thickened, or the rice expands about 3 times, reduce the heat to low. 
• Continue to cook for 10 minutes, or until heated through, stirring constantly.
• Season with salt and serve hot.

4 md Potato 

2 lb Kale; fresh 

2 T Oil 

8 c Water 

1 ts Salt 

1/2 ts Pepper 

1/2 lb Garlic sausage, smoked; -cooked & sliced

• Peel and chop potatoes. 
• Combine with vegetable oil and water. 
• Cook for 20 to 30 minutes or until potatoes are tender. 
• Remove potatoes and reserve liquid. 
• Mash potatoes through a sieve and return to potato liquid. 
• Add salt and pepper and simmer for 20 minutes. 
• Wash kale discarding all tough leaves and cut into shreds. 
• Add to potatoes and cook for 25 minutes. 
• Add sausage. Simmer gently for 5 minutes.

• 1 ts Salt 
• 1 ds Of white pepper 
• 1 md Green onion with top chopped 
• 2 Egg slightly beaten

• Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. 
• Stir green onions into eggs. 
• Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg.

• 1 pkg. wonton wrappers 
• 1 pkg. chicken back (5 pieces) 
• 1/4 lb. ground pork

• 1 small onion 
• 2 cloves garlic 
• 1/2 tsp. black pepper 
• 2 Tbsp. garlic salt 
• 2 Tbsp. oil 
• 1 egg white for sealing the wonton wrappers

• Heat oil; 
• cook garlic until light brown. 
• Add onion and ground pork; 
• cook for 15 minutes and set aside. 
• Spread the wonton wrapper and put 1/4 teaspoon cooked pork in the middle and fold in half and seal it with egg white. Repeat until you use the wrapper. 
• Boil the chicken in 4 quarts water for 1 hour. 
• Take the bones and drop the wonton. 
• Add garlic salt, pepper. 
• Add more salt to taste. 
• Cook wonton for 30 minutes.

• 8 cups fat-free chicken broth 
• 6 cups chopped leek 
• 3 cups diced carrot 
• 3 cups diced peeled turnip

• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1/8 teaspoon ground saffron (optional) 
• 7 teaspoons chopped fresh cilantro

• Combine first 6 ingredients in a large pot; 
• stir in saffron, if desired. 
• Bring to a boil; 
• cover, reduce heat, and simmer 1 hour or until vegetables are tender. 
• Ladle soup into each of 14 bowls; 
• sprinkle with cilantro.

• 1/2 pk Of bean curd cut into -strips 
• 20 Pieces of bamboo shoots 
• 1 c Pork, cut into thin strips 
• 1 Egg, beaten 
• 8 c Chicken soup stock

• 1/2 c Soy sauce 
• -Cornstarch paste (1 tsp -cornstarch and 1/2 cup -cold -water, well mixed) 
• 1 tb White pepper 
• 1/2 c Vinegar 
• 2 tb Chopped spring onion 
• 2 tb Sesame oil

• Warm soup stock. 
• Put bean curd, bamboo shoots, and pork strips into soup stock and turn up heat to high until soup boils. 
• After reaching the boil, turn heat to simmer and add soy sauce and stir. 
• Turn heat to high again. 
• Add the beaten egg while stirring. 
• Sprinkle in white pepper and vinegar. 
• Reduce heat. Add cornstarch paste. Stir well until soup thickens. 
• Place chopped spring onion and sesame oil in a large soup tureen and pour in soup.

• 2 kaffir lime leaves, rolled to crack them to release the flavour, but otherwise intact 
• 2 inch piece lemon grass, bruised to release flavor 
• 1 in cube galangal ("kha") sliced thinly. 
• 4 tablespoon fish sauce (or to taste) 
• 2 tablespoons lime juice (or to taste) 
• 4 oz chicken breast cut into smallish bite sized pieces 
• 5 fluid ounces coconut milk 
• ? small red chilies, slightly crushed.  Note the number of red chilies is a personal choice. It can be as few as half a chili per diner, to as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmed by the chilies. Personally I would suggest about 8-12 chilies for this recipe. 
• coriander (cilantro) leaves to garnish.

• Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice. 
• Stir thoroughly, bring to a boil, add the chicken and coconut milk, bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through). 
• Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed white (jasmine) rice, or together with a Thai meal. 

• fresh coriander 
• lemon grass 
• fresh ginger 
• coconut milk 
• fish sauce 
• tandoori paste / thai red curry paste 
• sesame oil 
• mango chutney 
• mango / asparagus

• Infuse coriander, lemon grass and ginger in coconut milk. 
• boil and strain. 
• Add fish sauce, tandoori paste, sesame oil and mango chutney. 
• Shortly before serving add diced chicken / seafood and mango / asparagus.

• 700ml chicken stock (cubes) or use real chicken stock 
• 2 stalks lemon grass, bruised 
• 10 stalks coriander root, cut into 5cm pieces 
• 1 onion, halved lengthwise and thickly sliced 
• 4-8 bird chilies (cili padi) halved lengthwise 
• 4 slices of lengkuas (fresh Laos root) 
• 3-4 kaffir lime leaves (limau purut leaves), torn 
• 2-3 Tbsp lime juice 
• 2 Tbsp fish sauce 
• 2-3 tsp sugar 

To make soup : 

• 1/2 cup cauliflower separated into flowerers (or any other vegetables you want to add) 
• 1 medium-sized tomato, cut into wedges 
• 1 tsp salt freshly-ground white pepper to taste 

To garnish : 

• 1 stalk spring onion, cut into 3 cm lengths 
• 2 sprigs fresh coriander, cut into 3cm lengths

• Put the water, stock-cubes, lemon grass, limau purut leaves, coriander roots, lime, fish sauce, onion and sugar in a pan. 
• Bring the stock to the boil, skim off any scum that rises and reduce heat. Simmer for 30 minutes. 
• If desired, strain the stock. If you are not fussy like us, just add the rest of the ingredients listed, except the spring onion and coriander. Cook for 5-10 minutes, until the vegetables are just tender. 
• Taste and adjust seasonings if necessary, keep the soup boiling. 
• Add squid and cook for 2 - 3 minutes in boiling soup. 
• Garnish with spring onion and coriander leaves and serve immediately.

• 1 Litre chicken stock 
• 150 g prawn, deveined 
• 100 g fish fillet (firm, white), 1" slices

• 1/2 onion, sliced 
• 1 tsp kapi (shrimp paste) 
• 1/2 tsp white pepper (roast peppercorns lightly before crushing to give a nutty flavour). 
• 2 tbsp fish sauce 
• 1/2 tsp salt 
• 1/2 cup sweet basil or Thai basil (maenglak) or lemon basil 
• 1/2 cup pumpkin, diced 
• 1/2 cup carrot, diced 
• 1/2 cup zucchini, diced

1. Bring a little of the chicken stock to boil and add the deveined prawns. Simmer for about 30 seconds. 

2. Blend white pepper, fish sauce and salt, then add prawns with little chicken stock and blend together. 

3. Add the blended mixture to the rest of the chicken stock and boil lightly for about 5 minutes. 

4. Filter through a fine sieve. 

5. Add the fish, basil, and vegetables to the filtered soup stock and boil lightly for about 5 minutes. 

6. Add herbs when ready.

- 5 pounds beef bones with marrow
- 5 pounds oxtails

- 1 pound flank steak

- 1 pound beef sirloin

- 1 pound 1/4-inch wide rice dried sticks

- 1/2 lb Beef brisket (for Brisket Pho)

- 1 pound meat ball (for Meat Balls Pho)

- 1 lb Tripe and tendons (Tripe/Flank Pho)

• Soak bone overnight in cold water. Place bones, oxtails and flank steak in a large stock pot. Add water to cover and bring to a boil.  Cook 10 minutes, drain and rinse pot and bones. Return bones to pot, add 6 quarts water and bring to a boil. Skim surface of scum and fat. Stir bones at bottom from time to time. Add 3 more quarts water, bring to a boil again and skim scum. Lower heat and let simmer.
• Char clove-studded onions, shallots and ginger under a broiler until they release their fragrant odors. Tie charred vegetables, star anise and cinnamon stick in a double-thickness of dampened cheesecloth. Add to stock with parsnips and salt. Simmer 1 hour. Remove flank steak and continue summering broth, uncovered, 4-5 hours. Add more water if level goes below bones.
• Meanwhile, slice beef sirloin against grain into paper-thin slices, about 2-by-2 inches. Slice flank steak paper thin. Set aside. In a small bowl, combine scallions, cilantro and half the sliced onions. Place remaining onions in another bowl and mix in hot chili sauce. 
• Soak rice sticks in warm water 30 minutes. Drain and set aside.
• When broth is ready, discard bones. Strain broth through a colander lined with a double layer of damp cheesecloth into a clean pot. Add fish sauce and bring to boil. Reduce to bare simmer. In another pot, bring 4 quarts water to a boil. Add noodles and drain immediately. Divide among 4 large soup bowls. Top noodles with sliced meats. Bring broth to a rolling boil, then ladle into soup bowls. Garnish with scallion mixture and black pepper. Serve the onions in hot chili sauce and remaining ingredients on the side to add as desired.

• Chicken Broth

Water
2 to 3 pounds chicken bones, rinsed
1 (3 1/2-pound) chicken, halved, skin and fat removed, rinsed

• Noodles and Assembly

Water
1 1/2 pounds (1/8-inch wide) fresh or dried flat rice stick noodles (bahn pho)

• Chicken Broth

Water
2 to 3 pounds chicken bones, rinsed
1 (3 1/2-pound) chicken, halved, skin and fat removed, rinsed
2 (4-inch) pieces unpeeled ginger root
2 large brown onions, peeled
1/3 cup fish sauce
5 tablespoons sugar
6 whole star anise
4 whole cloves
6 whole peppercorns
1 tablespoon salt

• Noodles and Assembly

Water
1 1/2 pounds (1/8-inch wide) fresh or dried flat rice stick noodles (bahn pho)
1 brown onion, sliced paper thin
4 green onions, chopped
1/2 cup chopped cilantro
Black pepper and salt
1 pound bean sprouts
20 sprigs Asian basil (rau que)
12 leaves culantro (sawleaf herb, ngo gal), optional
1/4 cup chopped Thai  bird chiles or 1/4 cup thinly sliced serrano chiles
2 limes, cut into wedges

Bring 6 quarts water to boil in a large stockpot.  Add chicken bones and chicken halves and boil vigorously 3 minutes.  Reduce to simmer.  Skim surface to remove any foam and fat.  Char ginger and onion.  (Tip:  To char the ginger and onions, hold directly over flame of gas burner.  If you have an electric stove, dry roast in a skillet.  Quarter the onions
before charring.)  Rinse vegetables and add to broth.  Add fish sauce and sugar.  (Smell will be pungent at first, but will subside.)  Put anise, cloves, and peppercorns in dampened spice bag or wrap in damp cheesecloth and tie with string and add to broth.  Simmer, skimming as necessary, until chicken is cooked, about 40 minutes.  Remove chicken and set aside until cool enough to handle.  Remove meat, slice into bite-size strips, and set aside.  Return bones to pot.  Add water as needed to bring to 5 quarts liquid.  Add salt.  Remove onions and spice bag from broth and discard.  Simmer slowly until rich flavors develop in broth, about 2 hours.

Makes 6 main-course servings.  Each serving (with 3 cups broth):  816 calories; 1,959 mg sodium; 101 mg cholesterol; 21 grams fat; 122 grams carbohydrates; 39 grams protein; 7.75 grams fiber.

1 cup green bean jelly
30 gr agar
40 gr red and white tapioca jelly
100 ml thick coconut milk, cooled
2 cups sugar (or 60 ml molasses, cooled)
Ice cube  

3 cups of water

1 cup vanilla

• boil water, agar, half cup sugar.  Filter and keep soup in refrigerator.  When solidified, cut into strips;
• make tapioca jelly from tapioca powder;
• mix all ingredients together cold with coconut milk and vanilla.

• Place taro in a pot with 1 litre of water, bring it to boil with lid on then reduce to simmer for 20-30 minutes or until taro is soft.  
• Wash the sticky rice, place it in a another pot with 1 litre of water, bring it to boil then reduce to simmer for 20-30 minutes or until the rice is soft and sticky. You may put the lid on while simmering but keep an eye on it because the sticky juice from the rice may overflow all over the stove.   
• After the taro and the rice both soft then mix them together. You may discard any excessive juice if only the mixture is too watery. 
• Add sugar, salt, vanilla sugar and mix well.
• Sauce - Mix all ingredients together in a pot Bring the pot to the boil and reduce to simmer for another 5 minutes.

• put 2 oz dry soy bean to a bowl, submerge with water.  Let soaked overnight.

• filter the enlarged soy bean out from water. 
• discard any soy bean that has black mark which indicates that it is not healthy.  
• put the soy bean into a mixer, add 2 cups of water, cover with the mixed lid.
• use high speed to break the soy bean into milk.
• pout out the soy bean into a filter net which can filter the soy bean milk to a cooking pot.  squeeze out the milk.  you can discard the left out soy bean within the net.
• add a teaspoon of sugar to the pot and start to cook.
• be sure to stand by the stove since the milk will overflow when it boils.  turn off the heat when boil.
• you can let the milk to cool and pour it into two cups to serve.