1 kg Beef shin bones
350 g Gravy beef
5 cm Fresh ginger, thinly sliced into 2 in length
1 teaspoon Salt
2.5 liters Water
6 Black peppercorns
1 Cinnamon sticks
4 Cloves
6 Coriander seeds
2 tablespoons Nuoc cham sauce
400 g Thick fresh rice noodles
150 g Rump Steak, thiny sliced
3 Spring onions (scallions), finely chopped
1 Medium onion, very thinly sliced

Place the bones, gravy beef, ginger, salt and water in a large pan. Bring to the boil, reduce the heat to low and simmer very gently, uncovered, for 3 1/2 hours.Skim off any scum that forms on the surface. Add the peppercorns, cinnamon, cloves, coriander seeds and nuoc cham sauce. Cook for another 40 minutes. Remove the gravy beef and set it aside to cool. Drain the stock, reserving all the liquid and discarding the bones and spices. Return the liquid to the pan. When the gravy beef is cool enough to handle, cut it against the grain into very fine slices. Set aside. Close to serving time, plunge the noodles into a pan of boiling water and cook them for about 10 seconds only, otherwise they will soften and fall apart. Drain the noodles well and divide them among large individual soup bowls. Arrange the toppings on a platter in the centre of the table. Bring the beef stock to a rapid boil. Place some slices of the cooked meat as well as a few slices of the raw steak into each bowl of noodles. Ladle the boiling stock over the top, sprinkle over the spring onion (scallion) and onion slides and serve. Each diner chooses their own toppings and can also add sauces such as sweet chili sauce and hoisin sauce to their dish.

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Remove skin and de-bone from chicken breast. Cut into large bite size chunks. Reserve bones for soup. Put noodles in a large bowl. Pour boiling water and allow to boil for 10 minutes. Drain and cut noodles into bite-size lengths. Heat oil in wok. Add chicken and onions. Stir fry for 2 minutes. \ Add nuoc cham sauce, soy sauce, pepper and water. Bring to boil and simmer for 3 minutes. Add noodles and simmer for 4 minutes. Stir constantly. When noodles are soft, serve in serving bowl with tomatoes, white onions, a dash of white vinegar, sugar, salt and pepper to taste. Garnish with spring onions (scallions)

Add the spring onion (scallion). Simmer for 20 minutes. Remove and discard the bones and set the stock aside. Cook the noodles in a pan of boiling water for 5 minutes. Drain and rinse in cold water. Chop the minced pork very finely with a cleaver of large knife for 3 minutes or until the meat is soft and spongy. Wet your hands roll 2 teaspoons of minced meat at a time into small balls. Return the stock to the heat and bring it to boil. Add the pork balls and cook for 4 minutes. Add nuoc cham sauce and pineapple. Place the noodles in individual soup bowls and ladle the hot stock over them. Make sure each bowl has pork balls and pineapple. Scatter the bean sprouts and mint leaves on each bowl. Serve immediately.

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For garnishing
1 Spring onion, chopped
1 sprig Coriander (cilantro) leaves
1 Banana but, outer layers removed, yellow centre shredded
1 Red chili, thingly sliced
50 g Bean sprouts
2-3 sprigs Mint leaves
2-3 leaves Thai parsley leaves
2 Limes, cut into wedges
Fermented anchovy paste

Pound crabs with some salt then mix with 2 liters water. Strain to get liquid then stir residue into another 2 liters water. Strain once more and discard residue. Pour strained water into a large pot. Add pork bones and dried shrimps. Bring to the boil and add salt to taste. Leave to boil for 1 hour 20 minutes then strain stock. Heat oil in a pan and stir fry garlic and tomatoes. Combine with annatto seed oil and pout into stock. Add fried bean curd and tamarind pulp. Season with sugar, fish sauce, shrimp paste and salt. Divide rice vermicelli equally into 6 serving bowls. Pour stock over and garnish with spring onion. Serve remaining garnishes on the side.

For garnishing
3 Spring onions (scallions), cut into 5 cm lengths
1 sprig Coriander (cilantro), chopped
1 sprig Thai Basil leaves, chopped
2-3 Thai parsley leaves
50 g Bean sprouts
4 Red chilies, sliced
3 Limes, cut into wedges
2 tablespoons Chili sauce
2 tablespoons Fish sauce

Place chicken and carcasses in a large pot. Add water and bring to the boil over medium heat. Add cinnamon stick, star anise and grilled ginger and onions. When chicken is cooked, remove and place in cold water until cooled. Shred meat and set aside. Place carcass back into stock and continue to boil for 1 hour more. Remove and discard chicken carcasses. Add salt, sugar and fish sauce. Divide rice vermicelli and bean sprouts into 6 serving bowls. Top with shredded chicken. Pour hot stock over and sprinkle with pepper. Serve with garnishing ingredients.

For garnishing
2-3 Spring onions (scallions), chopped
2-3 sprigs Coriander (cilantro) leaves, chopped
1-2 sprigs Polygonum leaves, finely chopped

Heat cooking oil and fry shallots and garlic until fragrant. Add chicken gizzard and stir fry for 5 minutes before adding wood ear fungus, fish sauce, sugar and chicken seasoning powder. Mix well. Set aside. In a large pot, bring water to the boil then add salt and chicken. Leave to boil for 30 minutes. Add stir fried chicken gizzard and wood ear fungus. Season with more fish sauce, sugar and chicken seasoning powder to taste. When chicken is cooked, remove and leave to cool before shredding meat. Divide glass noodles equally into serving bowls. Top with shredded chicken meat, chicken gizzard and wood ear fungus. Pour stock over and garnish with spring onions, coriander and polyganum leaves. Sprinkle with some pepper and serve with chili and lime wedges on the side.

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Garnishing
1 Onion, peeled and sliced
2-3 Spring onions (scallions), finely sliced
3 sprigs Coriander (cilantro) leaves, finely sliced
4 Red chilies, chopped
3 tablespoons Hoisin sauce
2 tablespoons Chili sauce
2 Limes, cut into wedges
5 sprigs Thai basil leaves
4 Thai parsley leaves, chopped
50 g Bean sprouts
Mixed fish sauce

Bring water to the boil in a large pot. Add beef marrow and brisket. As stock boils, periodically reduce heat to medium and skim off any scum from surface. Add a pinch of salt, grilled, ginger, onions and shallots, star anise and cinnamon. Boil for 30 minutes more then remove brisket and slice. Leave stock to simmer for another 3 hours. Remove and discard beef marrow. Add salt and pepper to taste. Divide rice vermicelli and bean sprouts equally into 6 serving bowls. Top with raw sirloin or flank beef. Pour stock over and sprinkle with pepper. Top with some garnishing ingredients and serve the rest on the side.

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Put the bones, beef, water, ginger, shallot, star anise, cinnamon, tangerine peel, salt, pepper and nuoc cham sauce into a large pot. Bring to boil, skimming. Reduce the heat to simmering point and cook for 2 1/2 hours, skimming when necessary. Strain the soup. Remove the pieces of beef and cut up. Put the fresh noodles, bean sprouts and lettuce into a pan of boiling water and heat through. Drain. Divide the noodles, bean sprouts, lettuce and meat into 4 bowls. Pour the soup over them. Garnish each bowl with coriander sprigs, red chili and lime wedges. Serve hot.

Bring stock or water to a full boil in a large pot. Add soy beans. Return to the boil, then cover, lower heat and simmer slowly for 1 hour. Add tiger lily buds and red dates, bring the soup to the boil again and boil for 15 minutes. Add salt to taste, then transfer to soup tureen, garnish with fresh coriander, and serve.

For garnishing
2 Thai parsley leaves, chopped
1 Red chili, sliced

In a wok, heat oil and stir fry garlic until fragrant. Remove garlic and set aside for garnishing. Using the same oil, cook fish slices for 5 minutes. Pour in stock and bring to the boil until fish is cooked. Add ladies’ fingers, tomatoes, pineapple, yam and bean sprouts. Reduce heat and simmer for a few minutes. Add tamarind pulp and fish sauce, sugar and salt to taste. Ladle soup into a large bowl. Sprinkle with pepper and garnish with parsley, sliced chili and fried garlic. Serve hot with steamed rice.