Recipe

1 recipe Spiced Pork Balls (see below)
1 recipe Pan-Fried Tofu (optional, see below)
1 recipe Sweet-Hot Dressing (see below)
11 oz. uncooked rice vermicelli, cooked and lightly coated with vegetable oil
15 shiitake mushrooms, stems removed, sliced and pan-fried with garlic, salt and pepper
2 cans baby clams, drained, rinsed and lightly sautéed with salt and pepper
2 heads Boston lettuce, outer leaves discarded, inner leaves pulled off
3 or 4 small tomatoes, cut into wedges
3 limes, cut into wedges
1 English cucumber, sliced or julienned
1 large carrot, coarsely grated
8 oz. bean sprouts
Small bowl fresh cilantro, chopped
Small bowl mint leaves
Small bowl Thai basil leaves (or regular basil)
Small bowl green onion, chopped

Spiced Pork Balls
2 slices white bread
3/4 cup cold milk
1-1/2 lb. ground pork
2 tbsp minced green onion
1 tbsp toasted dried onion flakes*
1 clove garlic, minced
3 tbsp fish sauce
1 tbsp soy sauce
1/2 tsp Vietnamese hot chilli sauce (optional)
1/4 tsp white or black pepper
Vegetable oil for frying

*Place onion flakes in dry, heated frying pan and shake gently back and forth until lightly toasted (about two minutes)

Pan-Fried Tofu
11 oz. brick firm or extra-firm tofu, cut into 1/8″ thick slices
3 tbsp mirin (Japanese cooking wine available in Japanese grocery stores)
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tsp sesame oil

Sweet-Hot Dressing
2 cloves garlic, finely chopped
2 tsp finely chopped white onion
1 tsp grated carrot
1 tsp finely chopped green onion (white part only)
1 cup rice wine vinegar
1/2 cup water
Juice of two limes
4 tbsp fish sauce
2 tbsp granulated sugar
1/2 tsp chili oil