[under construction]

spice box

bird’s eye chili (thai chili)

small, spicy chili pepper; green variety used fresh, red variety used dried or fresh—pounded for paste, chop for cooking, serve whole for garnish

candlenut

bland nut—pound for paste

cassia bark

pungent bark—roast and pound for paste, simmer for stock

cinnamon bark

pungent bark—roast and pound for paste, simmer for stock

garlic

common, pungent bulb—pound for paste, mince for cooking

galangal

rhizome less pungent than ginger with a flavor reminiscent of mustard—pound for paste, mince for cooking

ginger

common rhizome—peel and pound for paste, peel and mince for cooking

kaffir lime leaf (makrut lime leaf)

aromatic citrus leaf—add to soup or curry, mince for cooking

lemongrass

aromatic grass—chop and pound for paste, mince for cooking, add to soup or curry

lime

sour citrus fruit—squeeze pulp for juice, scrape skin for zest, half for garnish

peanut

legume seed—roast for garnish, roast and pound for powder, simmer

shallot

common bulb—roast and pound for paste, slice for cooking

star anise

aromatic seed pod—roast and simmer for soup base

tamarind

fruit pod—peel and remove seeds for paste, peel and break apart for soup base

turmeric

strongly pigmented orange rhizome—peel and pound for paste

herb garden

coriander (cilantro)

herb—pound root for paste; roast and crush seed for paste; chop leaf and stem for garnish

dill

herb—chop leaf and stem for garnish

kinh giới (vietnamese balm)

aromatic herb—chop leaf for garnish

mint

aromatic, cool herb—chop leaf for garnish

rau răm (vietnamese mint, vietnamese coriander)

aromatic, cool herb with slight spice and tang—chop leaf for garnish

sawtooth herb (culantro)

herb—chop leaf for garnish

tía tô (red perilla)

aromatic, cool herb—chop leaf for garnish

produce

bamboo

sturdy, segmented plant with tender shoots that must be boiled before use

banana

tropical fruit tree bearing sweet and slightly astringent fruit typically used when ripe; fruit is very fibrous and astringent when unripe; several varieties exist—soak blossom in acidic water before use; use fruit unripe and ripe

cucumber

eggplant

long bean (snake bean, yard-long bean)

thin, elongated bean—use raw or cooked

mango

—use fruit unripe and ripe

okra

papaya

—use fruit unripe and ripe

plantain

typically used unripe—use fruit unripe snd ripe