Have you tried Trinity for the bay leaves? I’ve seen dried but not fresh or frozen ones; same for curry leaves.
Out of curiosity, how different is Vietnamese cilantro aka coriander from the locally available fresh stuff?
Personally, unless there’s a huge difference, I generally try to use the closest locally available stuff. I don’t go out of my way to get Kashmiri chili powder, for instance; I just toss in a bit of cayenne.
Anyway, you can peruse these threads which have a few leads on SE Asian ingredient sourcing:
viewtopic.php?f=98&t=66990
[forumosa.com/taiwan/viewtopic.ph … 21#p334521](WCIF chorizo?
viewtopic.php?f=98&t=25286