Soup

• 50 g shallots about four large cloves, thinly sliced
• 2 tbsp neutral cooking oil
• 2 lb tomatoes quartered (any type)
• 1 tsp fermented shrimp paste - Lee Kum Kee diluted in a small bowl w a bit of water for even dispersion
• 3 tbsp fish sauce
• 1 tsp salt
• 1-2 tbsp rock sugar granulated is ok too
• 4 tbsp ketchup
• 43.5 .5 oz chicken broth or make your own broth with water and 1 lb pork ribs
• 43.5 .5 oz water
• 1-2 tsp monosodium glutamate seasoning

Riêu / Gach / Meatballs

• 25 g shallot sliced (about two large cloves)
• 1/8 /8 lb raw shrimp shells removed, deveined.
• 2/3 /3 lb ground pork
• 5.6 .6 oz canned minced prawn or minced crab with spices. Lee brand.
• 57 g steamed or canned crab optional. If using frozen or canned, lightly squeeze to remove excess moisture.
• 2 large eggs
• 1 tsp pepper
• 1 tsp sugar
• 1 tbsp fish sauce
• 5 talks green onions cut into 1.5" pieces

Accoutrement (all optional)

• 1 lb deep fried tofu
• 1/2 /2 lb raw bean sprouts
• 1 bunch kinh gioi / Vietnamese balm
• 1 bunch mint
• 1 bunch tia to / purple perilla
• shrimp paste on the side
• Sliced limes
• 4 Thai chiles

Noodles

• 1 lb dried rice vermicelli sticks small noodle size. Thap Chua brand (but any will do)