Spices
Đinh Hương, Cloves


Đại Hồi, Tai Vị, Ngôi Sao Nấu Phở, Star Anise



Quế, Quế Chi, Cinnamon



Thảo Quả, Cardamom Fruit



Xuyên Tiêu, Schezuan Peppercorns



Tiểu Hồi, Fennel Seeds



Hột Điều Màu, Annatto Seeds



Ớt Khô Miếng, Ớt Bột, Dried Pepper Flakes, Dried Pepper Powder



Seasonings

Nước Mắm, Fish Sauce



Mắm Ruốc, Mắm Ruột, Belacan, Shrimp Paste



Dầu Me, Sesame Oil



Giấm Ý, Balsamic Vinegar



Mắm Nêm, Fish Gravy (much much more pungent than nước mắm fish sauce)



Tương Ngọt, Hoison Sauce


Tương Ớt Chili Sauce


Dầu Hào, Oyster Sauce

**More to come.......

Comments (4)

On 1:14 PM , sharon said...

Hello tt,
Great ingredients pictorial guide you have on your blog. Btw, do you know where I can find schezhuan peppercorn in seattle? I have been looking high and low and cannot find them. Look forward to see more delicious recipes from you. Thanks.

 
On 7:22 PM , hoangtam/tt said...

sharon,
I think for a while schezhuan peppercorns were not allowed into the U.S. (check this out: http://www.cyclingforums.com/t128819.html).
Don't know if the ban is over yet. But you can try finding it at chinese medicine stores (they have their ways of getting these things in ;)). Most of the stores speak Vietnamese, so just ask them for "xuyên tiêu". Good luck!

 
On 10:46 AM , sharon said...

Hello tt,
Thanks for the quick reply. I believe the ban is lifted except that the peppercorns need to be heat treated. Thanks for the tips and the vietnamese translation. I guess I will have to head to the International district then. Thanks. :)

 
On 12:54 AM , Anonymous said...

First time ever do I know the English version of these spices and even the actual look of some of them, though having heard of them years ago. Thanks a lot.