ingredients
1/2 pound chicken breast, cut into 3/4-inch cubes
1/2 pound chicken thigh meat, cut into 3/4-inch cubes
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

3 tablespoons soy sauce
2 teaspoons dark soy sauce
1/4 cup water
2 tablespoons white vinegar
1 teaspoon lemon juice
1 teaspoon white sugar

1 1/2 ounces \"brown candy\" sugar (found in most Asian grocery stores), broken into smaller pieces or 1/4 cup lightly packed dark brown sugar
3 tablespoons fish sauce

1 or 2 Thai chiles, minced
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and sliced into thin strips

Garnish: Two to three sprigs of cilantro
chicken, clay, pot

2 cups shredded red cabbage
Salt
1/4 cup soy sauce
1 tablespoon rice wine vinegar, or other vinegar
1 tablespoon sugar
1 teaspoon minced garlic
1 small chile pepper (preferably Thai chile), minced, or dried red pepper flakes, to taste
1 teaspoon lime juice, or to taste

1 cup shredded jicama
1/2 cup shredded carrot (optional)
2 teaspoons corn oil or canola oil
Salt and pepper, to taste

1/2 cup coarsely chopped mint leaves
1/4 cup chopped candied pecans or walnuts (optional)
2 grapefruits, segmented, tough membranes removed
grapefruit, jicama, salad

Dipping sauce
3/4 cup hot water
5 tablespoons fish sauce*
3 1/2 tablespoons sugar
1 1/2 tablespoons fresh lime juice
2 Thai bird chiles with seeds or 1/2 jalapeño chile with seeds, minced
1 garlic clove, minced

Pork
6 green onions (white and pale green parts only), chopped (about 1/2 cup)
3 tablespoons chopped lemongrass*
2 tablespoons soy sauce
1 tablespoon golden brown sugar
2 teaspoons fish sauce
1/4 teaspoon ground white pepper
3 tablespoons vegetable oil, divided
1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 inch thick)

Salad and noodles
1 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 baby pineapple, peeled, halved, thinly sliced or 1/2 small pineapple, peeled, cut into 2 wedges, cored, thinly sliced
2 cups bean sprouts
1 cup fresh Thai basil leaves
1 cup fresh cilantro leaves
1 cup fresh mint leaves
20 fresh green shiso leaves
1/2 cup finely shredded carrot
1 8- to 9-ounce package dried rice vermicelli noodles
3 heads of butter lettuce, cored, leaves separated
lemongrass, pork, vietnamese

Stir-Fry Sauce
1 1/2 cups chicken stock
5 tablespoons fish sauce
1 tablespoon granulated sugar

12 plantation or tiger shrimp
4 ounces shiitake mushrooms
12 to 16 ounces baby bok choy
3 tablespoons canola oil
1/2 teaspoon minced garlic
2 tablespoons mirin (rice wine)
1/3 cup stir-fry sauce

Steamed rice for serving
plantation, shrimp, shiitake