- 1 bunch fresh cilantro with roots
- 1 bunch fresh mint
- 1/2 small head white or green cabbage (about 1 pound)
- 2 small shallots
- 10 ounces lean ground pork
- 3 to 4 tablespoons fresh lime juice
- 2 tablespoons bread crumbs
- 1 to 2 tablespoons Asian fish sauce (preferably naam pla)
- 1/8 teaspoon cayenne
- Cut off and reserve roots from cilantro for Broiled Red Snapper with Tamarind Sauce . Chop enough cilantro and mint leaves to measure 2 tablespoons each. Discard tough stems from remaining cilantro and mint and arrange sprigs on a platter. Cut cabbage lengthwise into 4 wedges and cut out core. Arrange wedges on platter. Thinly slice shallots lengthwise.
- In a small saucepan with a fork stir together pork and 2 tablespoons lime juice and cover with cold salted water. Bring pork to a simmer, stirring with fork to break up meat, and gently simmer until just cooked through, 1 to 2 minutes. In a sieve drain pork well and in a bowl toss with shallots, chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice to taste.
- Transfer pork salad to a serving bowl and put on platter. Have guests serve themselves: Arrange sprigs of cilantro and mint on pieces of cabbage and spoon some pork salad on top. Close cabbage around mixture to eat.