• ▢ 2 lb 907 g trout fillets, scaled
• ▢ Kosher salt
• ▢ Ground black pepper
• ▢ 2 shallots finely sliced
• ▢ 1 clove garlic finely chopped
• ▢ 1 –3 fresh Thai chilies sliced thin
• ▢ ½ cup 120 ml fish sauce
• ▢ ½ cup 110 g palm sugar or brown sugar
• ▢ ½ cup 120 ml fresh lime juice
• ▢ 1½ qt 1.4 L canola or other high-temperature cooking oil, for frying
• ▢ 3 eggs
• ▢ 2 cups 250 g cornstarch
• ▢ 2 cups 112 g panko breadcrumbs
• ▢ 2 cups 280 g matchstick-cut green mango (flesh from 2 mangoes, or green apples are a great sub)
• ▢ ½ red onion thinly sliced
• ▢ ½ cup 55 g roasted salted cashews
• ▢ ¼ cup 4 g cilantro leaves

MAKES: ¾ CUP (180 ML)

• ▢ ¼ cup 60 ml soy sauce
• ▢ ¼ cup 60 ml Thai sriracha
• ▢ ¼ cup 50 g white sugar

Yum Dressing

• ▢ ¼ cup 60 ml fish sauce
• ▢ ¼ cup 60 ml fresh lime juice
• ▢ ¼ cup 55 g palm sugar or brown sugar
• ▢ 1 clove garlic finely minced
• ▢ 1 –2 fresh Thai chilies minced

Salad

• ▢ ½ sour mango about 4 oz [113 g], julienned
• ▢ ½ cup 60 g Chinese celery or regular celery leaves, cut into 2-inch (5-cm) pieces
• ▢ 1 cup 110 g green apples, julienned
• ▢ ½ cup 4 g cilantro leaves
• ▢ ½ cup 55 g roasted cashews or peanuts, roughly chopped

Catfish

• ▢ 1 lb 454 g catfish fillet
• ▢ 2 tsp 10 g kosher salt
• ▢ Canola or other high-temperature cooking oil for frying

• ▢ 2 lb 907 g fresh clams
• ▢ 2 tbsp 30 ml canola or other high-temperature cooking oil
• ▢ 4 cloves garlic minced
• ▢ 4 red Fresno or jalapeño chilies thinly sliced
• ▢ 2 fresh Thai chilies finely sliced
• ▢ ¼ cup 60 ml Thai chili paste in soybean oil
• ▢ 2 tbsp 30 ml oyster sauce
• ▢ 2 tsp 10 ml Thai soybean sauce
• ▢ 2 tsp 10 ml fish sauce
• ▢ 2 tsp 10 g white sugar
• ▢ 2 cups 48 g Thai sweet basil, stems removed and leaves torn
• ▢ Pinch white pepper

• ▢ Canola or other high-temperature cooking oil
• ▢ 2 lb 907 g medium shrimp, peeled and deveined
• ▢ 2 cloves garlic peeled
• ▢ 1 tsp white sugar
• ▢ 1 egg
• ▢ ½ tsp kosher salt
• ▢ ½ tsp white pepper
• ▢ ½ cup 104 g ground pork
• ▢ 2 tbsp 30 g roasted rice powder (see Pro Tip)
• ▢ 2 cups 112 g panko breadcrumbs
• ▢ Thai sriracha plum sauce or sweet chili sauce, for serving

• ▢ 2 lb 907 g skinless, boneless pork shoulder
• ▢ 3 tsp 15 g kosher salt
• ▢ 1 tbsp 8 g chopped galanga
• ▢ 2 tbsp 7 g chopped cilantro stems
• ▢ 2 tbsp 30 ml fish sauce
• ▢ 5 shallots peeled & sliced
• ▢ 2 stalks lemongrass tough outer leaves discarded, thinly sliced
• ▢ 10 kaffir lime leaves cut into ribbons
• ▢ 10 cloves garlic smashed
• ▢ 10 dried Thai chilies
• ▢ 1½ tbsp 18 g turmeric powder
• ▢ Sausage casing 32–35 mm, pre-hanked recommended (see Pro Tip)

MAKES: ONE 8-INCH(20-CM) OMELET

• ▢ 2 eggs
• ▢ 2 oz 57 g groundpork (ideally coarsely ground)
• ▢ ½ tsp fish sauce
• ▢ ½ tsp Thai soybeansauce
• ▢ ½ tsp msg
• ▢ ½ scallion thinlysliced
• ▢ ½ cup 120 ml canolaor other high-temperature cooking oil (see Pro Tip)
• ▢ Pinch white pepper

• ▢ 3 lb 1.4 kg beef top sirloin
• ▢ ¾ cup 150 g white sugar
• ▢ 2 tbsp 13 g black pepper
• ▢ 5 tbsp 30 g cumin seed, toasted and ground
• ▢ 5 tbsp 25 g coriander seed, toasted and ground
• ▢ 3 tbsp 45 ml fish sauce
• ▢ 3 tbsp 45 ml oyster sauce
• ▢ 3 tbsp 45 ml thin soy sauce
• ▢ 1 tbsp 15 ml Thai soybean sauce
• ▢ 1 tbsp 7 g toasted sesame seeds

• ▢ ½ cup 63 g all-purpose flour
• ▢ 1 tbsp 15 g kosher salt
• ▢ 1 tsp cracked pepper
• ▢ 4 lb 1.8 kg beef short ribs
• ▢ ¼ cup 56 g unsalted butter, divided
• ▢ 2 shallots chopped
• ▢ 3 cloves garlic chopped
• ▢ ½ lb 226 g onion, cut into large dice
• ▢ ¼ lb 113 g lemongrass, cut into large dice
• ▢ ¼ lb 113 g celery, cut into large dice
• ▢ 1 25-oz [750-ml] bottle dry red wine
• ▢ 2 bay leaves
• ▢ 3 whole star anise
• ▢ 1 sprig cilantro
• ▢ ¼ cup 60 ml fish sauce
• ▢ 4 cups 960 ml beef broth

• ▢ 1 tbsp 6 g curry powder
• ▢ 1 tbsp 15 g white sugar
• ▢ 1 tbsp 14 g kosher salt
• ▢ ½ tbsp 3 g ground black pepper
• ▢ 1 tsp garlic powder
• ▢ ¼ cup 60 ml full-fat coconut milk
• ▢ 2 lb 907 g beef flank steak
• ▢ 20 –30 bamboo skewers soaked in water (see Pro Tip)
• ▢ Thai Peanut Sauce for serving