Barbecue Pork Frito Pie

If you're from Texas then you're no stranger to Frito pies. The toppings that are placed on top of the Frito chips vary from: chili or leftover barbecue. It can be served in a bowl or plate but the norm is to have it served from the bag the of chips.

It's probably been over 10 years since I've had a Frito pie but a few weeks ago my friends and I stumbled upon a barbecue trailer on South Congress Avenue in Austin, TX that was serving barbecue Frito pie. This must have been our lucky day since our reason for being out and about was to attend the chili festival there. With so much people at the festival we decided to venture elsewhere for something to eat. Thanks to Bar-B-Que-T, my ten year drought of Frito pies have come to an end. I enjoyed it so much I made a variation of this dish for a Super Bowl party. I tried to stay true to the barbecue ways by slow cooking a five pound pork shoulder on the barbecue grill for five hours at about 250 degrees. The result was a beautiful dark brown bark on the outside while keeping it juicy on the inside.

Barbecue Pork Ingredients:

5 lbs Pork Shoulder

1 tablespoon kosher salt

1 tablespoon black pepper

1 tablespoon paprika

2 tablespoon garlic powder

1/4 cup dark brown sugar

Barbecue Sauce Ingredients:

4 cups ketchup

1/2 cup Worcestershire's sauce

1 tablespoon black pepper

1/2 tablespoon kosher salt

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1 can Bush's Grillin' Beans

1 yellow onion (diced)

5-6 garlic cloves minced

2 tablespoon honey

1 tablespoon canola oil

Accompaniments:

Frito Lay Fritos

Cheddar cheese (grated)

Red/White onions (diced)

Jalapenos (fresh or pickled)

Barbecue Pork Directions:

Evenly distribute and rub in all of the dry spices listed above on the pork. Let this sit for about 20-30 minutes. The salt will draw out moisture and your rub will look more like a paste. Then continue adding any of the spices that did not stick initially to the pork. Set your grill to the lowest heat. If you're using charcoal leave one side of the grill free of charcoal and fire. You're going to be using the indirect heat cooking method on this pork so that it doesn't burn and turn into charcoal itself. Place the pork on the side of the grill that's not heated/charcoal free. Let this cook for one hour and then flip it on the other side. Continue flipping every hour for 5 hours. You know your pork is ready when it's fork tender and can be easily pulled. Once the roast has completed cooking, let it rest by covering it in foil on a plate for 30 minutes before cutting or pulling the meat. To prep for the Frito pie you can either use your hands and tear bite size chunks or use a knife and cut the meat into 1/2 inch cubes. I cut mine into bite size pieces.

Barbecue Sauce Directions:

Preheat a large stock pot or dutch oven on medium high heat and add oil. Next add the onions and the salt and let it sweat for 5-7 minutes or until translucent. Then add the garlic and stir it around for about 2 minutes to get some additional flavor out of it. You're now ready to add the ketchup, Worcestershire's sauce, black pepper, paprika, cayenne, and honey. Lower the heat to simmer and let this cook for and additional 30-40 minutes; continue stirring every 10 minutes to keep the bottom of the pan from burning. Now that your barbecue pork and sauce is ready, you'll now add the pork to the sauce and stir well. Add the beans and let this continue on simmer for another 30 minutes.

Your topping for your Frito pie is now ready! All you have to do now is put all the ingredients together. This is how I like to do it. Start off with the Frito chips, add the barbecue, add a little cheddar cheese, freshly chopped onions, and jalapenos. I have no idea how I would've been able to fit that all in the original Frito Lay's bag, but I guess that's why they invented bowls.

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Pork Tenderloin Roulade w/ Creamy Dill Sauce

I'm not quite sure what inspired me to make this dish. From my experience, I've realized that anything that's stuffed with anything is usually pretty good (i.e. sausages, kolaches, jalapenos, egg rolls, etc.). This pork tenderloin is encrusted with ground coriander seeds, salt, and pepper and stuffed with broccolini and Crimini mushrooms -why Crimini you ask? It was left over from the Sea Bass dish I posted earlier, no point in wasting food right?

If you've read any of my post that has any type of cream sauce, you'll notice that it's pretty much the same thing (heavy cream, butter, Parmesan cheese) but today I added freshly chopped dill. I didn't use garlic and shallots in this sauce as I really wanted to accentuate the dill in the sauce.

Ingredients:

1 pound pork tenderloin
1/2 pound broccollini (roughly chop the crowns and julienne the stems)
1 cup Crimini mushrooms (roughly chopped)
1 cup bread crumbs
1 cup heavy cream
3/4 stick unsalted butter
1/8 cup Parmesan cheese (grated)
1 teaspoon kosher salt
1 teaspoon black pepper
Several sprigs fresh dill (finely minced)
1 tablespoon extra virgin olive oil

Directions:

For this dish, I suggest starting with the pork first as it'll take a while to prepare.

First, saute the broccollini and mushrooms in 1/4 stick of butter for about 5 minutes on medium heat. Add your bread crumbs and stir the mixture thoroughly. Once the ingredients have been mixed thoroughly, turn off the heat but keep the lid on the pan. There's no need to cook the vegetables all the way through since they'll be cooking again.

To make the roulade, you'll have to either unroll your pork tenderloin or butterfly it. Butterflying is easier and the meat will be a thicker cut. Unrolling it is prettier but the rolling process becomes very delicate because of the thinness of the meat. I butterflied mine so that the meat will retain moisture and in the end will be less dry - don't forget, we're working with a pretty lean piece of meat here. Once you've decided on your method, you'll get your vegetable mixture and spread it on top of the tenderloin. Carefully bring the ends together (or roll from end to end) and tie one end off with butcher's twine, continue tying the tenderloin until you've reached the other end. Once completed, using the dry rub of coriander seeds, salt, and pepper, season the surface of the tenderloin.

Add olive oil to a skillet on high heat. After the skillet is deemed super hot, add the tenderloin the the skillet so that it'll sear. Continue flipping the tenderloin until all sides are seared - it should take about 2-3 minutes per side. In an oven preheated to 350 degrees place the entire skillet (with the tenderloin) on the medium rack and cook for 18-23 minutes or until the internal temperature reads 165 degrees.

For the sauce, add heavy cream to a sauce pan on medium low heat. Add 1/2 stick of butter and grated Parmesan cheese. Stir until all ingredients have melted and add salt and pepper to taste. Finally, turn off the heat and add your dill and stir to incorporate the dill into the creamy sauce.

To plate, add the sauce on a plate and place a few cuts of the roulade (the roulade should've been cut on its bias to reveal the beautiful stuffing on the inside). For extra measure, drizzle a little sauce on top of the roulade as well.

Caramelized Pork Belly and Quail Eggs

Recently, pork bellies have been all the rave. Iron Chef Michael Simon lives and dies by them during his battles in Kitchen Stadium and David Chang's braised pork belly on steamed buns is stuff of legends. But before they were so popular on food shows and trendy restaurants, this cut of meat was always cooked at home by people such as my mom and maybe your mom.

The Vietnamese use this cut in their Thit Kho and we Laotians use it in our Tom Khem, which is best described as pork belly stew (the two are almost the exact same thing by the way). Looking back to my younger years, I think my mom was onto something when she used to make this pork belly dish called "Moo Vahn" which literally translates to sweet pork. Who would've known that the dish she used to prepare for me as a child could one day be classified as fine dining material. That makes me wonder what the next new culinary fad will be, I better ask my mom, I think she has a little bit of insight.

Ingredients:

1 pound pork belly (cut into 2-3 inch pieces)

4 tablespoon oyster sauce

1 tablespoon granulated sugar

1-2 inch piece of ginger (julienne cut)

3-4 garlic cloves (minced)

1 medium shallot (thinly sliced)

1 can quail eggs

1/2 cup water

1 tablespoon canola oil

Directions:

Heat a wok or a deep pan on high heat. Add the oil, shallots and garlic. Cook this for about a minute, don't let the garlic burn as it will cause it to become bitter. Add the pork belly and continue cooking and stirring for about 5 minutes as this will add a sear to the meat. Add the oyster sauce and sugar and reduce the heat down to medium-low. Cover the pan or pot and cook for 15 minutes to infuse the flavors. After the 15 minutes, add water and stir the meat and cover the pan or pot again and cook for 45 minutes - as this is to tenderize the meat. Lastly, add the ginger and quail eggs and cover and cook for another 15 minutes. After the 15 minutes, with a spoon begin removing the excess oil and discard. Turn the heat back on to high and stir the pork belly and eggs for about 2-3 minutes or until the proteins look like they have a thick brown coating on them. Removing the cover will let release the moisture and all the sauce to reduce at a faster pace. This last part will caramelize the proteins and will create great flavor. Finally, remove the pork belly and eggs and serve with rice.

Demi-Glace Pork Chop with a Napoleon of Egg, Mushroom, and Rice

I received a text shortly after lunch from a friend who asked "what's for dinner?". After just having lunch it's hard to think about dinner already but I replied back "what are you hungry for?". Her answer was either pork or chicken but said she would be happy with eggs and steamed rice. When I thought about making this dish I didn't think it was going to be very complicated but after starting on it, it took a lot more ingredients than I anticipated. What you see from left to right is: a napoleon of eggs cooked over easy, braised mushrooms, and steamed rice. The pork chop was seasoned with salt and pepper and seared before topping off with an apple demi-glace and baked in the oven. The "jus" on the right is the remaining liquid from the braised mushrooms.

Ingredients:

4 - 1 1/2 inch cut pork chops (bone in)
32 ounces or 4 cups beef stock
1/2 tablespoon unsalted butter
1/2 tablespoon all purpose flour
1 tablespoon olive oil
1 carrot (peeled and chopped)
1 leek (roughly chopped - white parts only)
1 green apple (diced)
1/2 tablespoon kosher salt
1/2 tablespoon black pepper
4-5 sprigs fresh thyme
2 bay leaves
4 eggs (cooked over easy)
10 button mushrooms (1/4 inch slices)
4 cups cooked Jasmin rice

Directions:

Preheat your oven to 350 degrees.

Season both sides of the pork chop with salt and pepper. Let this sit while creating your demi-glace.

To start the demi-glace add 16 ounces or 2 cups of beef stock to a stock pot on medium high heat. Wrap the green leafy part of the leak around the thyme and bay leaves and tie it up. Add this to the beef stock.

In a separate pan, add olive oil and turn the heat to medium high. Next, add the carrots, leeks and apples. Sauté this mixture until the leaks are caramelized. Then add the hot beef stock that was previously heated up. Cover and cook on medium heat for 25-30 minutes.

In another stock pot, add the butter and flour and create a roux. Next, using a fine mesh sieve, strain the liquid from the beef stock and vegetable mixture into the stock pot and whisk for about 4 minutes or until it starts to thicken a bit and should have the consistency of light gravy.

Time to sear the pork chops. On a hot grill pan or cast iron skillet, sear each side of the pork chop for about 3-4 minutes. Searing the pork chops will seal in the salt and pepper flavor. Place the pork chops in a casserole dish and top it off with the demi-glace. Place pork chops on the middle rack of the preheated oven and cook for 25-30 minutes or when the internal temperature has reached 165 degrees (If you don't have an instant read thermometer, you should go get one - this is a time where you don't want to guess if the meat is cooked or not and slicing into will release the internal juices.) Let this rest for at least 5 minutes before serving.

The prepare your braised mushrooms, add 16 ounces or 2 cups of beef stock to a stock pot on medium-high heat. Add the mushrooms, 1/4 teaspoon kosher salt, and 1 sprig of fresh thyme. Let this cook and reduce to half the amount of liquid you started with (or 1 cup). Separate the mushrooms and the "jus". You'll use the mushrooms for the napoleon and the "jus" to dip your pork chop into.

To create the napoleon I used a round ramekin and layered the bottom with the mushrooms and rice. Make sure you push down so that it is compact and tight, otherwise this may fall apart when removing from the ramekin. When plating, flip the ramekin upside down and give it a gentle tap and the contents should easily come out. Next, place the egg on top of the mushroom (I trimmed the egg whites around the yolk off with a round cutter).

This dish took about an hour and fifteen minutes from start to finish. Like I stated earlier, this may seem  complicated but it really isn't. It just has a lot of ingredients and components but your end result will be delicious.

Carolina Style Pulled Pork Sandwich

The previous job I had sent me to many places around the U.S. and the world. But I'll never forget my first project; I was on in North Carolina in the middle of Nowheres-ville and about the only highlight of that trip was the barbecue I sampled there. Different regions of the U.S. specialize in different types of barbecue; for example, Texas is known for brisket and North Carolina is known for pork. Since I still live in an apartment I couldn't smoke the pork shoulder but the dry rub still remains the same. The sauce I created was an apple cider barbecue sauce, much like the one I had in North Carolina. I also made spicy aioli coleslaw from the aioli leftover from yesterdays dinner.

Pulled Pork Ingredients:

1 1/2 - 2 pound pork shoulder
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon granulated sugar
1 tablespoon dark brown sugar
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon cayenne pepper
1 tablespoon olive oil
1 large shallot (roughly chopped)
4 garlic cloves (roughly chopped)
1 teaspoon all spice
1 cup water


Directions:

Mix all the dry ingredients, except for the all spice, together in a bowl. Then generously sprinkle the dry rub on the pork and pat down at the end to ensure the rub stays on. In a skillet, add the olive oil and turn the heat to high. You'll want to sear in the flavors by browning the entire pork. I used a pressure cooker to save some time in cooking the pork but you can use a roasting pan and an oven as well.

If you're using a pressure cooker, add the water, shallots, garlic, and all spice to the pot. Do the same if you're using a roasting pan. Before putting your pork in the pot or roasting pan you'll want to elevate it to keep it away from most of the liquid. I used a foldable stainless steamer basket for the pressure cooker. For the roasting pan, you can use the rack that comes with the roasting pan. Set you pressure cooker on high pressure and cook for 1 hour, in the roasting pan set your oven to 275 degrees and cook for 3-4 hours. I normally, cover the roasting pan when I cook in the oven to seal in the steam and create a little pressure to help the meat cook and tenderize a little faster. This will also keep it moist. After the the is cooked you can test to see if your meat is tender by pulling on it - if it pulls apart easily, then you're ready to remove it from the pressure cooker/oven and let it cool for at least 15 minutes. After it has cooled, use your hand to separate the meat into smaller edible pieces.

Barbecue Sauce Ingredients:

1/2 cup water
1 cup apple cider vinegar
3 tablespoon brown sugar
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon black pepper
1 teaspoon olive oil
1 large tomato (diced)
1 large shallot (diced)

Directions:

In a sauce pan, add the olive oil and turn the heat to medium high. Add your shallots and cook for about 4 minutes or until it is translucent. Then add your brown sugar and let it melt but not caramelized. Add water immediately after all of the sugar dissolves. Next add your paprika, cayenne pepper, and tomatoes. Bring the heat down to simmer and let it cook for 10 minutes. Now add your apple cider vinegar, kosher salt, and black pepper. Let this simmer for another 10 minutes. With an immersion blender, begin blending your sauce in the sauce pan. If you don't have an immersion blender, transfer your sauce to a regular blender and blend until all the large ingredients have broken down.

To assemble your sandwich, take two pieces of bread and layer that with your pulled pork and add about 1-2 tablespoons of your barbecue sauce on top.

The coleslaw is very easy to make. Slice 1/4 head of cabbage into thin strips and add to a large bowl. Now take the aioli we created yesterday and add that to the cabbage. Toss thoroughly to coat all of the cabbage.

This dish is a little time consuming but very worth it. Especially if you have a lot of mouths to feed or you just want to have some food leftover for the next day.

Pork Belly Stew (Thom Kem/Thit Kho)

Nothing reminds me more of my mom's cooking than this dish, this is true Southeast Asian comfort food. The pork belly itself pretty much melts in your mouth before you can even swallow it and the egg yolks just asks you to slurp down the the sweet and savory broth. After dieting last weekend by eating nothing but lettuce wraps for 5 days, I surpassed my goal of losing 7 pounds by an extra pound, I felt like I deserved a gift. No one should ever try to figure out how unhealthy this dish is, instead just save it for one special guilty pleasure day like myself, we all deserve one every so often.

Ingredients:

1-1.5 pound pork belly (cut into 2-3 inch pieces)

7 eggs (boiled and peeled)

8 tablespoon fish sauce

4 tablespoon oyster sauce

6 tablespoon sugar

4-6 garlic cloves (minced)

1 large shallot (minced)

3 inch piece galangal root (1/4 slices)

5 whole star anise pods

1 can bamboo shoot (thinly sliced)

6 cups of water

Directions:

In a large stock pot or dutch oven, caramelize the sugar on medium high heat. Then add garlic and shallots until they are candied. Add water and all other ingredients immediately. Cover the pot and continue cooking for 2-3 hours on medium low heat. Serve over Jasmin rice and allow rice to soak the broth a bit and enjoy this sweet and savory dish.

Sin Dahd (Korean Style Barbeque) with a Trio of Sauces

This dish always brings back good memories. When I was teaching and traveling throughout Laos I couldn't wait to get back to Vientiane just so that I could hangout with family and head out to the restaurant Poisan and enjoy a night of eating and drinking. This restaurant is known for their Sin Dahd or Korean style barbecue. They serve it with an assortment of vegetables and your choice of protein (pork, beef, chicken, shrimp, etc.). What was unique was the dome shaped griddle that was heated with hot coals, I truly believe that once the fat drips and singes the coals the aroma it creates is incomparable.

Unfortunately, I live in an apartment and I don't have the dome shape griddle to mimic this experience. Here in the States we tend to just use a regular non-stick flat top griddle. Many of you who have had this during a family gathering know all too much about the electric griddle. I'm probably not alone when experiencing the power outages and blackouts this creates at home, especially when you have two or more griddles cooking at the same time.

For dinner last night I went with simple and very basic Sin Dat. The vegetables included red leaf lettuce, cilantro, scallions, tomatoes, onions, cucumbers, chili peppers, and garlic. For the protein I opted for pork and lamb, both thinly sliced for quick cooking. I prepared a trio of sauces for dipping that included tamarind infused chili soybean, sweet and sour soy, and savory and spicy pineapple.

Wrapping Ingredients:

1 head red leaf lettuce (or any lettuce of your choice)

1 package rice paper (from wrapping)

Several sprigs of cilantro,

2 scallions (roughly chopped)

10-15 cherry tomatoes (halved)

1 large onion (quartered and thinly sliced)

1/2 cucumber (julienne cut)

5 chili peppers (thinly sliced)

4 garlic cloves (minced)

1 pound pork butt w/skin (it's actually the shoulder, paper thin slices)

1 pound lamb arm (thinly sliced)

Directions:

You'll want to separate the skin from the pork butt where the fat meets the actual meat. Save the skin and fat pieces, you'll be using this to cook you meat in. Set your griddle to 275 degrees and add your skin and fat pieces. Once the oil starts releasing from the fat start adding your proteins and onions. Cooking until done and being wrapping with your favorite ingredients and dip in your favorite sauce.

Tamarind Infused Chili Soybean Sauce:

4 tablespoon chili soybean paste

2 tablespoon granulated sugar

4 tablespoon tamarind paste (reconstituted)

Directions:

Mix all ingredients well and set aside for dipping. Because the chili soybean paste is fermented it has a very salty taste so use this sauce sparingly.

Sweet and Sour Soy Sauce:

1 large shallot (minced)

4 garlic cloves (minced)

1/2 tablespoon canola oil

1/4 cup light soy sauce

1/4 cup dark brown sugar

4 tablespoon tamarind paste (reconstituted)

Directions:

Add oil, shallots, and garlic to a sauce pan on medium high heat. Saute until shallots are transparent. Add soy sauce, sugar, and tamarind paste to the same sauce pan. Mix all ingredients in the sauce pan well and set aside. You can either serve the sauce as is or you can opt to puree the mixture for a smoother and more well rounded taste.  Add thinly sliced chili peppers and garlic for that extra kick.

Savory and Spicy Pineapple Sauce:

1 1/2 cup fresh pineapple (1-2 inch chunks)

1 large shallot (thinly sliced)

3 garlic cloves (roughly chopped)

2 Thai chili peppers

4-5 tablespoon fish sauce

Directions:

Add pineapples to a saute pan on medium high heat. Cook for about 5-7 minutes or until pineapple starts to caramelize. Then add shallots, garlic, and chili peppers to the saute pan. Continue cooking all ingredients for about 3-5 minutes. Add the entire contents of the saute pan into a blender and puree. Add fish sauce for the added salty taste.

Egg Rolls

Finally, back from my vacation. I'll be testing out some new Cuban dishes soon, hopefully. After being stuck in traffic forever yesterday, I didn't have the energy to do any grocery shopping until today. I finally have a fully stocked refrigerator again with fresh produce. So instead of just making egg rolls, I'll be wrapping mine in fresh veggies too. I know everyone and their mom has a recipe for egg rolls, and everyone puts different ingredients in their egg rolls. But this isn't just any egg roll recipe, this is the same recipe I used for my grandmother's wake/funeral earlier this year (thanks to some of my family members that helped me roll those egg rolls, since we made 500 of them) and from the feedback I received back then, I think this will be a hit amongst your friends and family as well.

Ingredients:

1-2 packages frozen spring roll wrappers (25 per pack)

2 servings bean thread (glass) noodles

1 cup finely chopped woodear mushrooms (reconstituted if dry)

1 medium yellow onion (finely diced)

2 cups finely chopped cabbage

1 lbs ground pork

1/2 tablespoon salt (kosher)

1/4 cup oyster sauce

1/4 cup hoison sauce

2 teaspoon black pepper

1/2 tablespoon garlic powder

1 egg (beaten)

Directions:

Mix all ingredients well. Apply 1 large spoonful of filling on 1 sheet of spring roll wrapper. Apply a dab of egg on top corner off wrapper. Begin to roll contents and fold from the sides 1/4 of the way there and then fold sides in and continue rolling until you get to the very end and seal with egg wash. Continue until filling is completely gone, this will yield approximately 25-35 egg rolls.

In a deep saucepan or deep fryer bring oil temperature to 350°. Add egg rolls and let it cook for about 10 minutes or until egg rolls begin to float.

The dipping sauce below is a variation of the Vietnamese "nuoc cham" and the Laotian "jeow som vahn". This is a very versatile sauce that can be used for other applications as well, so when you make it make a lot of it! I love this with fish, pork and chicken. It also goes great on top of rice.

Dipping sauce ingredients:

1 cup sugar

4 garlic cloves

3 chili peppers

1/2 teaspoon kosher salt

4 tablespoon fish sauce

4 cup water

2 tablespoon rice vinegar

2 1/2 tablespoon lime juice

Directions:

In a mortar and pestle, add garlic, chili peppers and salt. Pound into paste. In a sauce pan add sugar on medium high heat. Wait for sugar to caramelize (do not burn) to light-medium brown color, then add water. Bring to a boil until sugar completely dissolves (this will reduce down to about 3 cups. Let caramelize simple syrup cool at least 10-15 minutes, then add paste mixture and stir.

Note:

You can also add rooster brand chili garlic sauce and pickled carrots for extra depth in flavor and texture.

The above left plate contains:  Romain lettuce, pickled daikon, pickled carrots, Roma tomatoes, bean sprouts, cilantro, scallions, and cucumbers. Normally I would have vermicelli noodles as well, but I'm trying to to add any more carbs to this dish.

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Nem Nuong

I actually made this dish the other day and decided to finally post it. My Vietnamese friends would probably disagree with some of the ingredients or even the techniques that I used to make this. My mom would probably disagree with me too, but I'm stubborn and I like to do things my way. I never knew how much I enjoyed this dish until I wasn't living at home anymore. I used to always request my mom to make it whenever I came back in town and it hit the spot every time. As my culinary knowledge grew I decided to try to make the homemade classics myself and this was one of the first ones I tried to recreate. I remember asking my mom for the recipe to her sauce but every time I asked she would just tell me to observe and by the time she was halfway done it was too late for me to even comprehend what she was doing. So this sauce I have listed below is my interpretation of the Nem Nuong dipping sauce.


Nem Nuong:

Ingredients:

2 pounds ground pork
6 cloves garlic (minced)
1 teaspoon kosher salt
3 tablespoons oyster sauce
2 table spoon hoison sauce
1 teaspoon granulated sugar
1 teaspoon freshly cracked pepper

Directions:

Mix all ingredients together well, do not over work the meat.
Create balls approximately 1 to 1 1/2 inch diameter.
Place meatballs onto cooking sheet lined with parchment paper.
Preheat oven to 375°.
Cook meatballs in oven for 12-15 minutes or until meatballs turn dark brown.

Wrapping ingredients:

Romain lettuce
Rice paper
Vermicelli noodles
Green apples
Cilantro
Scallions
Plantains
Cherry tomatoes
Various mints and herbs will also work

Dipping sauce:

3 teaspoons chili oil
3 large garlic cloves
1 medium shallot
1/4 cup brown sugar
1/4 hoison sauce
1/4 cup light soy sauce
3 tablespoons tamarind paste (reconstituted)
1/4 cup roasted peanuts
1/2 cup boiled sticky rice (1/8 cup actual grains)

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