Spicy

Thai Tom Yum

Flour Tortilla

Vermicelli

White Rice

Rice Cake

Ramen Noodle

Udon Noodle

Baby Octopus

Clam

Mussel

Swai Fish

Squid

Jumbo Shrimp

Lotus Root

Bamboo Shoot

Daikon

Sweet Potato

Fish Cakes

Gyoza

Shumai

Winter Melon

Black Fungus

Rinse the pork bones and trotters under cold water. Place them in a large pot and cover with cold water (about 1–2 inches above bones). Bring to a rapid boil for 8 minutes to remove impurities. Skim off scum as it forms. Drain and thoroughly rinse the bones under cold running water to remove any remaining blood and scum. Wipe the pot clean.

Prepare and blanch bones

Heat the pot over medium heat and add the vegetable oil. Add the smashed ginger and crushed garlic and sauté for 1 minute until fragrant (do not burn). Add the dried shiitake mushrooms, dried red chilies, Szechuan peppercorns and star anise and toast for 1–2 minutes, pressing the chilies slightly with a spoon to release aroma. Add the chili bean paste (doubanjiang) and fry with aromatics for another 1 minute to bloom its flavor.

Toast spices and aromatics

Return the blanched bones and trotters to the pot. Pour in 5 cups of fresh water to start (you may add up to 8–10 cups depending on pot size; final yield should be about 6–8 cups broth). Add halved onion, scallion whites tied into a bundle, dried shiitake (if not already toasted separately), light soy sauce, dark soy sauce, Shaoxing wine, and the toasted aromatics and spices. Bring slowly to a gentle simmer over medium-low heat.

Combine bones and liquids

Reduce heat to maintain a very gentle simmer (small bubbles). Skim any scum or excess fat that rises during the first 20–30 minutes. Partially cover the pot and simmer for 2 to 3 hours for a rich pork broth (longer for more collagen extraction if using trotters). Check occasionally and top up with a little hot water if level drops, keeping flavors concentrated but not overly reduced.

Simmer gently

About 10 minutes before finishing, add salt and white pepper to taste. Taste the broth and adjust with additional soy sauce or salt if needed. Stir in sesame oil. If you want spicier heat, add additional crushed dried chilies or a spoon of chili oil at this stage. Remove from heat and strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or bowl, discarding solids.

Season and finish

If not using immediately, cool the broth rapidly to room temperature, refrigerate for up to 3 days or freeze for up to 3 months. If chilled, fat will solidify on top—remove if a leaner broth is desired or reserve for extra flavor.

Cool and store (optional)

Reheat gently before using as a soup base, for noodles, hot pot, or braises. Taste again and adjust seasoning (salt/soy) after reheating. Garnish with scallions, chili oil, or sesame oil as desired when serving.

Using the broth

pork bones (neck or femur, meaty)

pork trotters or hocks (optional, for collagen)

water

onion (halved)

ginger (smashed)

garlic cloves (crushed)

scallions (white parts only, tied)

dried shiitake mushrooms

dried red chilies (whole, adjust heat)

Szechuan peppercorns

star anise

soy sauce (light)

dark soy sauce

Shaoxing wine (or dry sherry)

salt

white pepper

vegetable oil

chili bean paste (doubanjiang)

sesame oil

Smash the lemongrass stalks with the back of a knife and cut each into 2–3 pieces. Thinly slice galangal. Peel and lightly crush the shallots and garlic. Tear the kaffir lime leaves once or twice to release oils. Leave chilies whole if you want moderate heat or slice lengthwise for more heat.

Prepare aromatics

In a large pot, combine 6 cups water and 2 cups vegetable stock and bring to a gentle simmer over medium heat.

Add the prepared lemongrass, sliced galangal, kaffir lime leaves, shallots, garlic and chilies to the pot. Lower heat to maintain a gentle simmer and poach the aromatics for 12–15 minutes to infuse the broth. Do not boil vigorously—aim for a light simmer to keep broth clear.

After simmering, strain the broth into a clean pot or return it to the same pot, discarding the used solids (or leave some lemongrass pieces if you prefer stronger flavor, but remove before serving).

Bring the strained broth back to a gentle simmer. Add the halved mushrooms and simmer 3–4 minutes until mushrooms begin to soften.

Add the fish pieces to the simmering broth and poach 2–3 minutes until opaque and just cooked through.

Add the peeled, deveined shrimp and simmer 1–2 minutes until shrimp are pink and curled. Take care not to overcook shrimp—they cook quickly.

Turn off the heat. Stir in 3 tablespoons fish sauce, 3 tablespoons fresh lime juice, and 1 teaspoon palm sugar. Taste and adjust: add more fish sauce for saltiness, more lime for tartness, or a pinch more sugar to balance. If you want a slightly sweet-smoky layer, stir in 1 teaspoon nam prik pao (optional).

Ladle the soup into bowls and garnish with 1 tablespoon chopped cilantro and 2 tablespoons sliced green onions per batch. Serve immediately with extra lime wedges and fish sauce on the side.

vegetable stock (low-sodium)

lemongrass stalks

galangal

kaffir lime leaves

Thai bird's eye chilies

shallots

garlic cloves

medium shrimp, peeled and deveined

firm white fish fillet (e.g., cod or halibut), cut into 1-inch pieces

straw mushrooms or button mushrooms, halved

fish sauce

fresh lime juice

palm sugar or light brown sugar

Thai chili paste (nam prik pao) - optional

fresh cilantro leaves

green onions, thinly sliced

In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt until evenly distributed.

Combine dry ingredients

Add 3 tablespoons vegetable shortening, lard, or softened butter to the flour mixture. Using your fingertips, a pastry cutter, or two knives, cut the fat into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces.

Incorporate fat

Make a well in the center. Add 3 tablespoons warm water, 3 tablespoons warm milk, and 1 tablespoon oil. Using a fork or your hand, gradually incorporate the flour into the liquids until a shaggy dough forms.

Add liquids

Turn the dough out onto a lightly floured surface (use up to 1/4 cup extra flour sparingly). Knead for about 2–3 minutes until the dough is smooth, soft, and slightly tacky. If dough is too dry, add water 1 teaspoon at a time; if too sticky, add flour 1 teaspoon at a time.

Knead the dough

Form the dough into a ball, coat lightly with a film of oil, and place in a bowl. Cover with a damp towel or plastic wrap and let rest at room temperature for 20–30 minutes. Resting relaxes the gluten and makes rolling easier.

Rest the dough

After resting, divide the dough into 8 equal pieces for 8-inch tortillas (or 10–12 pieces for smaller tortillas). Roll each piece into a smooth ball and flatten slightly with your palm.

Divide into portions

Preheat a heavy skillet or cast-iron pan over medium-high heat until hot but not smoking (about 3–5 minutes). If using, lightly brush the skillet with a little oil and wipe off excess.

Preheat skillet

Working one at a time, place a dough ball on a lightly floured surface. Using a rolling pin, roll into a thin circle about 7–8 inches in diameter (for 8 tortillas) with even thickness. Keep other dough balls covered while you work to prevent drying.

Roll tortillas

Carefully transfer the rolled tortilla to the hot, dry skillet. Cook for about 30–45 seconds, until you see bubbles forming and the underside has light brown spots. The tortilla should puff in places when ready to flip.

Cook first side

Flip and cook the second side for 15–30 seconds more until it has small golden-brown spots and is fully cooked but still pliable. If it puffs, gently press with a spatula to encourage even cooking.

Cook second side

Remove cooked tortilla and stack on a plate lined with a clean kitchen towel. Cover with the towel to keep warm and soft. Repeat rolling and cooking with remaining dough, adjusting heat as needed to avoid burning.

Keep warm

If desired, lightly brush finished tortillas with 1 tablespoon melted butter or oil for extra flavor and softness.

Optional finish

all-purpose flour

baking powder

fine salt

vegetable shortening or lard (or unsalted butter, softened)

warm water (about 110°F / 43°C)

warm milk

olive oil or neutral oil (for dough and skillet)

extra flour (for dusting/rolling)

butter or oil (for brushing, optional)

Soak the rice vermicelli in warm water for 5–8 minutes until pliable but not fully soft. Drain and set aside. Thinly slice the protein (if using). Julienne the carrot, slice mushrooms, separate scallion whites and greens, and mince garlic and ginger.

If using chicken: bring the 1.5 l broth to a gentle simmer, add a pinch of salt, then add the sliced chicken and poach 4–6 minutes until cooked through. Remove chicken and keep broth simmering. If using shrimp: simmer 1–2 minutes until pink and opaque, then remove. Alternatively, heat 1 tbs oil in a skillet and sauté protein over medium-high heat 2–3 minutes per side until cooked; set aside.

Poach in broth (recommended for chicken) or quick sauté

In a large saucepan or wok, heat 2 tbs neutral oil over medium heat. Add minced garlic, minced ginger, and the white parts of the scallions. Sauté 30–45 seconds until fragrant but not browned. Add sliced shallot and cook 1–2 minutes until translucent.

Add mushrooms and carrots to the pan. Stir-fry 3–4 minutes until vegetables begin to soften. Add soy sauce, oyster sauce, fish sauce, sugar, and black pepper; stir to combine and bloom the sauces for 30 seconds.

Add the simmering broth (from protein step if used, or the 1.5 l broth warmed) and 1 cup water to the pan. Bring to a gentle simmer. Add the drained vermicelli directly to the simmering broth and cook 2–3 minutes, stirring gently to separate noodles, until noodles are tender but not mushy.

During the last minute of cooking, add bok choy or spinach and bean sprouts so they wilt but remain bright. Return cooked protein to the pot to warm through for 30–60 seconds.

Turn off heat. Stir in sesame oil and sliced green parts of scallions. Taste and adjust seasoning: add more soy or fish sauce for salt, a pinch of sugar for balance, or lime juice from wedges for brightness.

Ladle vermicelli and broth into bowls. Top with cilantro, bean sprouts (reserved if preferred fresh), a sprinkle of toasted sesame seeds, and red pepper flakes if using. Serve with lime wedges on the side.

rice vermicelli (thin)

low-sodium chicken or vegetable broth

neutral oil (vegetable or canola)

garlic

shallot

fresh ginger

soy sauce

oyster sauce

sugar

black pepper

carrot, julienned

shiitake or cremini mushrooms, sliced

bok choy or baby spinach

scallions, sliced (white and green parts separated)

bean sprouts

cilantro leaves

lime wedges

boneless skinless chicken breast, thinly sliced

or medium shrimp, peeled and deveined

toasted sesame seeds

red pepper flakes (optional)

Place 1 cup of long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water while gently swishing the rice with your hand until the water runs clear (about 30–45 seconds). This removes excess surface starch and helps prevent gummy rice. Drain well.

Rinse the rice

In a medium saucepan with a tight-fitting lid, add the rinsed and drained rice, 1½ cups water, and 1 teaspoon kosher salt. Stir briefly to distribute the rice evenly.

Combine rice, water, and salt

Place the saucepan over medium-high heat and bring the water to a gentle boil. Once boiling, give the rice a quick stir to make sure it’s not sticking, then reduce the heat to low so the surface is barely simmering.

Bring to a simmer

Cover the pot with the tight-fitting lid and cook undisturbed for 15 minutes. Do not lift the lid during this time — escaping steam will affect the texture.

Cover and cook

After 15 minutes, remove the saucepan from the heat but keep it covered. Let the rice rest for 5–10 minutes to finish steaming and to firm up; this gives consistent, separate grains.

Rest off heat

Remove the lid, and using a fork, gently fluff the rice to separate the grains. Do not stir vigorously or mash; just lift and separate the grains.

Fluff the rice

If desired, add 1 tablespoon unsalted butter to the hot rice and gently fold it in until melted and evenly distributed. Season with freshly ground black pepper to taste and sprinkle 1 tablespoon chopped parsley or cilantro for color and freshness. Serve immediately.

long-grain white rice (e.g., regular or jasmine)

kosher salt

unsalted butter

freshly ground black pepper

fresh chopped parsley or cilantro

Rinse 2 cups short-grain rice under cold water until the water runs mostly clear. Place rinsed rice in a bowl and cover with 2 cups fresh water. Soak for 4–6 hours or overnight to soften the grains (this improves the texture).

Soak the rice

Drain the soaked rice thoroughly. Transfer the drained rice to a high-speed blender or food processor. Add 1 cup water (for cooking), 1 tsp salt, and 1 tbsp sugar. Blend on high until a smooth, slightly thick batter forms. The texture should be pourable but viscous (think thick pancake batter). If your appliance struggles, blend in two shorter pulses, scraping down the sides, and add up to 2 more tablespoons of water if needed.

Drain and blend

Prepare a steaming setup (large pot with a steamer insert or bamboo steamer). Line a 9x5-inch loaf pan or round cake pan with parchment or lightly oil it. Pour the blended rice batter into the prepared pan and smooth the top. Steam over boiling water, covered, for 35–45 minutes, or until the cake is set and a toothpick inserted near the center comes out clean and the surface is glossy but firm. Rotate the pan halfway through steaming for even cooking.

Steam the batter

Remove the pan from the steamer and let the rice cake cool for 15–20 minutes at room temperature. Run a knife around the edges, then invert the pan onto a cutting board to unmold. Let cool completely (at least 30 minutes) — chilling in the fridge for 1–2 hours helps firm the cake and makes slicing easier.

Cool and unmold

If adding cooked mushrooms, meat, or tofu, sauté them first: heat 1 tbsp oil in a skillet over medium-high heat. Add chopped mushrooms and cook until browned and moisture evaporates (4–6 minutes). If using cooked minced pork or seasoned tofu, warm through. Stir in 2 tbsp sliced scallions and 2 tbsp toasted sesame seeds. Season lightly with 1 tbsp soy sauce or 1 tsp salt. Cool slightly before mixing into or layering on the rice batter.

Prepare savory mix-ins (if using)

Option A (mixed cake): Fold cooled, cooked fillings evenly into the blended rice batter before pouring into the steaming pan, then proceed to steam. Option B (layered cake): Pour one-third of the batter into the pan, add a thin layer of fillings, then cover with remaining batter and steam as directed. Note: avoid large pockets of liquid fillings which can prevent proper setting.

Incorporate mix-ins

After the rice cake is fully chilled and firm, slice it into 1/2-inch to 3/4-inch thick pieces. If the cake is very sticky, dip the knife in hot water and wipe between cuts for cleaner slices.

Slice the steamed rice cake

Heat a nonstick skillet over medium heat and add 2 tbsp neutral oil and 1 tbsp butter (optional) until shimmering. Add the rice cake slices in a single layer, leaving space between pieces. Fry for 3–4 minutes per side, pressing gently with a spatula, until a golden-brown crisp crust forms. Flip and crisp the other side. If pieces are thicker, reduce heat to medium-low and cook slightly longer to ensure warmed through.

Pan-fry until crisp

Transfer fried rice cakes to a plate lined with paper towel to absorb excess oil. Serve hot with gochujang, soy sauce, or a dipping sauce of choice. Sprinkle with additional toasted sesame seeds and sliced scallions to finish.

Serve

short-grain sushi rice (or glutinous rice)

water (for soaking rice)

water (for cooking)

sesame seeds, toasted

scallions, thinly sliced

gochujang (Korean chili paste) or soy sauce for serving

cooked mushrooms or shiitake, chopped

cooked minced pork or tofu (optional protein)

neutral oil (vegetable, canola, or sesame oil)

butter (optional, for crisping)

Peel and thinly slice the garlic. Peel and thinly slice or grate the ginger so it releases flavor quickly.

Prep aromatics

In a medium saucepan over medium heat, add the dried shiitake mushrooms and toast, stirring, for 1 minute to deepen flavor. Add 1 cup of the water, cover, and simmer 10 minutes to rehydrate. Remove mushrooms, reserve soaking liquid for broth, and slice rehydrated mushrooms if desired.

Toast dried mushrooms (if using)

In a large pot, melt the butter over medium heat. Add sliced garlic and ginger and cook 1–2 minutes until fragrant but not browned. Add the chicken broth, remaining water, reserved mushroom soaking liquid (if used), soy sauce, mirin, and sesame oil. Stir to combine and bring to a gentle simmer.

Build the broth

If using miso paste, place it in a small bowl and ladle 1/4 cup of the hot broth into the bowl. Whisk until smooth, then stir the miso mixture back into the pot. Do not boil the broth vigorously after adding miso to preserve its flavor and probiotics.

Miso (optional)

Simmer the broth gently for 10–15 minutes to allow flavors to meld. Taste and season with salt and black pepper. Keep warm over low heat while you prepare noodles and toppings.