YIELD: 4 servings For the noodle salad: 2/3 lb. dried (Vermicelli-style) rice sticks 2 cups shredded red or green leaf lettuce 1 ½ cups bean sprouts 1/3 cucumber, seeded, cut into thin matchsticks 1/3 cup mint leaves, cut into thirds 1/3 cup Asian basil leaves, cut into thirds For the pork: 2 Tbsps. minced lemongrass 2 Tbsps. white sesame seeds, lightly toasted, coarsely ground ½ tsp. Vietnamese shrimp sauce or 1 Tbsp. oyster sauce 1 Tbsp. fish sauce 1 ...
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