Fall Menu Tuesday Dinner

1/2-pound Raw Shrimp

2 can of Crab meat

4 ounces Bean threads (Cellophane Noodles)

2 large Eggs

1 cup Wood Ear Fungus

1 small Carrot

2 Shallots

Fish Sauce

Oil

12 dried round Rice Paper wrappers

Salt

Pepper

White Sugar

Fish Sauce

Distilled White Vinegar

1 Lemon

3 Cloves Garlic

3 Thai Chile Peppers

1 Green Onion

All-purpose Flour

Baking Soda

Ground Cinnamon

Unsalted Butter

Light Brown Sugar

7.5 ounces Speculoos

Pinch of Sea Salt

Vanilla Sugar

1 Fresh Ginger

Vanilla Bean

11 ounces Rhubarb

Crème Fraîche or Heavy Cream

Vanilla Sugar

Vanilla Extract