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silk lettuce
Course Introduction to Southeast Asian Cuisine
Goi Cuon
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albumen powder
badger flame
butter 82%
calaminth
calf’s head
chicken thigh
chocolate 64%
chullpi field
cooking spray
corn broth
criadillas de tierra
crucible
duck leg
fig leaves
Gianduja Noir Valrhona
ground cloves
hay vinegar
Hen
jackfruit
jams
liquid sourdough
mango chutney
milk chocolate 40%
minced chicken meat
minced pork
nata
native potatoes
nutritional yeast
parsley stems
pink grapefruit peel
Pink Lady apple
pistachio
pork liver
rolled oats
rump tail
sea urchin
shiro-an
shiso leaves
tamarind paste
teff sourdough
vervain
wafer cone
waxed paper
wheel cheese
“Picòn Bejes-Tresviso” cheese