Weekly Recipe

Frozen Whole Duck (Head & Feet Off), Mid-Size 3-4 lb

Culver Whole Duck (Head & Feet Off), Large Size 4.5-5.5 lb

Three Ladies Brand Vietnamese Rice Vermicelli Medium Size 32 oz

3 Mien Bun Tuoi Rice Vermicelli 908 g

Oldman Que Huong Brand 802 Rice Stick 2 lb

Safoco Fresh Rice Vermicelli 2 lb

Bamboo Tree Rice Vermicelli 32 oz

3 Mien Brand Mung Bean Vermicelli 10.6 oz

Culver Duck Breast Meat 7 oz

Culver Duck Legs, Frozen 1.12 lb

Havista Bamboo Shoots 250 g

LianFeng Bamboo Shoots, Frozen 454 g

Green Onion 1 bunch

Cilantro 1 bunch

Yellow Onion 3 lb

Sweet Onions 1.95-2.05 lb

Red Pearl Onion 1 pack

Shallots 1 bag 1 lb

American Shallot 1 bag 1 lb

Sleeved Garlic Pack 5 count

Conah Fresh Peeled Garlic 226 g

Fresh Peeled Garlic 1 lb

Thai Chilis Xiaomi Pepper, 1 bag 226 g

Mini Spicy Green Chilies, 1 Bag 226 g

3 Mien Brand Fried Shallot 8.8 oz

First World Fried Red Onion 8 oz

3 Mien Fried Garlic 8.8 oz

Japanese White Daikon Radish 1.6-2 lb

Sweet Chinese White Radish 1.7-2.3 lb

Soy Bean Sprouts 1 lb

Limes 5 count

Lemon 1 Bag 2 lb

Ginger 0.95-1.05 lb

Organic Fresh Ginger 8 oz

Rau Ram Vietnamese Coriander 1 bunch

Ong Choy Mieu 0.95-1.05 lb

Three Crabs Brand Fish Sauce 24 oz

Chinsu Fish Sauce 16.9 oz

Megachef Fish Sauce 23.6 oz

Barona Vi Xua Fish Sauce 16.9 oz

Red Boat Fish Sauce, Premium 17 oz

Ajinomoto Umami Seasoning MSG 1 lb

Mushroom Seasoning 12.6 oz

Totole Granulated Chicken Flavor Soup Base Mix 454 g

Kong Yen Rice Vinegar 20.2 fl.oz

Marukan Rice Vinegar Genuine Brewed 24 fl.oz

Kikkoman Sushi Vinegar 591 ml

Black Wood Ear Mushroom Fungus 6 oz

Shiitake Mushrooms 6 oz