12991 Serves 8 Wed Aug 06 08:16:15 -0700 2008 Tue Feb 03 09:31:07 -0800 2009 Licensed http://www.chow.com/recipes/12991 Tue, 03 Feb 2009 17:31:07 GMT You may want your guests to make their own bundles by supplying the components on a serving platter (for a unique presentation), or they may be bundled just before service and tied with strips of blanched scallion or Chinese leek. Regardless of the presentation method, diners will love the combination of the rich pork with the fresh herbs combined with the zesty dipping sauce.

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Combine the galangal, garlic, and chiles in a food processor and process into a paste. Spread the spice paste over the sliced pork, place in a resealable plastic bag, and marinate overnight.

Charbroil the pork over medium coals until medium. (The pork may be prepared 1 day in advance.)

Combine the grilled galangal, garlic, shallot, and 2 tablespoons [30 mL] of the peanuts together in a mini-processor or blender and blend into a paste.

Add the fish sauce, sugar, vinegar, and chiles, stirring well to dissolve the sugar. Reserve at room temperature. (The dipping sauce can be made 1 day in advance and refrigerated.)

Slice the grilled pork against the grain into ⅛-inch [3-mm] strips. Divide the bundle ingredients and the pork into 8 portions.

Lay the lettuce leaves on a flat surface and top with the sliced pork, mint, basil, bean sprouts, and cucumber. Roll each bundle into a cylinder.

Tie securely with blanched leek or scallion greens. Or serve the ingredients on platters and allow diners to assemble their own bundles.

Serve one lettuce roll per person accompanied by dipping sauce topped with some chopped peanuts and sliced bird chiles.

]]> http://www.chow.com Arthur L. Meyer 50 Main 3 slices galangal

]]> 3 garlic cloves, bruised

]]> 3 dried red chiles

]]> 1½ pounds [675 g] pork loin, cut into slices 1 inch [2.5 cm] thick

]]> 3 slices galangal, flame grilled until lightly browned

]]> 3 large garlic cloves, minced

]]> 1 large shallot, minced

]]> ½ cup [120 mL] dry-roasted peanuts, coarsely ground

]]> 6 tablespoons [90 mL] fish sauce

]]> 3 tablespoons [45 mL] sugar

]]> 2 tablespoons [30 mL] white vinegar

]]> 4 fresh bird or Thai chiles, very thinly sliced, for garnish

]]> 1 large head butter or leaf lettuce, leaves separated

]]> 1 cup [240 mL] (loosely packed) mint leaves

]]> 1 cup [240 mL] (loosely packed) basil leaves

]]> 8 ounces [225 g] mung bean sprouts

]]> 1 small cucumber, cut in half lengthwise and thinly sliced

]]> Chinese leek or scallion greens, blanched in hot water to soften

]]> Chopped peanuts for garnish

]]> Sliced bird chiles for garnish

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