Before I started dabbling in Vietnamese cuisine, cooking the dishes that I ate growing up always seemed so daunting. My grandma, mom and aunties would make these dishes with such ease and never once did they ever refer to written recipes. It wasn’t the techniques or the step-by-step preparation of the dishes that seemed difficult though. The challenge for me was being able to accurately replicate the flavors of the dishes by seasoning them with the correct proportions of spices, salt, fish sauce, etc. Without recipes specifying the quantity of each ingredient, it was always difficult to know if what I was making was on its way to becoming a disaster or if it could still be salvaged.