Makes 15

• 1 cup rehydrated Thai vermicelli glass noodles
• ½ pound unseasoned ground pork
• ½ teaspoon black pepper
• 2 tablespoons fish sauce, divided
• 1 teaspoon oil
• 2 cups finely shredded cabbage
• 1 cup finely grated carrot
• ¼ cup chopped cilantro
• 15 spring roll wrappers
• Oil as needed, for frying
• Water as needed

Plum Sauce

• 6 pickled salted plums (1.5 ounces), pitted
• 1 cup pineapple juice
• ¼ cup palm sugar
• 2 cloves garlic, pasted
• 1 tablespoon rice vinegar
• ¼ teaspoon chili pepper flakes

For the plum sauce, combine all the ingredients in a saucepan. Bring to a simmer then puree with an immersion or stand blender until smooth. Return the sauce to moderate heat and bring to a simmer once more. Cook and reduce to sauce consistency.

Remove from heat and refrigerate.

For the spring rolls, rehydrate the noodles by submerging them in hot water for 10 to 15 minutes. Once rehydrated, strain off excess water.

Preheat a sauté pan over moderate heat. In a bowl, combine the ground pork and garlic. Season with pepper and 1 tablespoon fish sauce.

RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM

Serves 4

• 1 pound green papaya
• 4 ounces carrot
• Ice water, as needed
• 2 garlic chives, julienned
• 4 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 2 Thai chilis, finely diced
• ¼ cup palm sugar
• 1 green leaf lettuce leaf, for serving

Julienne the carrot and papaya. Submerge the julienned pieces in ice water as you prep them. Strain off the ice and water, then toss the papaya and carrots with the garlic chives.

In a small bowl, combine the lime juice, fish sauce, chilis, and sugar. Stir until the sugar is dissolved. Pour the liquid over the papaya and carrot mixture, again tossing to coat.

Place the green leaf lettuce on a serving plate and top with the prepared papaya salad. Serve and eat immediately.

RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM