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Ingredients

• 1½ pounds [675 g] venison loin or tenderloin, cut into slices 3 inches [8 cm] long by ½ inch [1 cm] thick, pounded to tenderize
• Salt and pepper to taste
• 5 garlic cloves, minced
• 7 shallots, minced
• 1 heaping tablespoon [20 mL] garlic, minced
• 1 tablespoon [15 mL] toasted sesame seeds, finely ground
• 1 tablespoon [15 mL] toasted peanuts, finely ground
• 3 dried shrimp, pounded with mortar and pestle until fluffy
• 12 small dried red chiles, seeded and soaked in water to soften
• 1 tablespoon [15 mL] sugar
• Pinch of salt
• 1 tablespoon [15 mL] fish sauce
• Chicken stock or water, as needed
• 1 tablespoon [15 mL] butter
• 1 small onion, minced
• 1 garlic clove, minced
• 2 tablespoons [30 mL] tomato paste
• 2 tablespoons [30 mL] venison or beef broth
• 2 heads butter lettuce, large outer leaves reserved
• 4 ounces [110 g] rice vermicelli, soaked in warm water 15 minutes, then briefly boiled, drained, and rinsed
• ½ cup [120 mL] watercress leaves
• ½ cup [120 mL] mint leaves
• 4 scallions, cut in half lengthwise and julienned
• ¼ cup [60 mL] Asian pickled garlic cloves
• 2 star fruit, very thinly sliced
• 2 medium tomatoes, seeded and chopped
• 1 cucumber, peeled, seeded, and thinly sliced
• 1 semiripe banana, cut in half crosswise and thinly sliced lengthwise
• Scallion greens or Chinese leek, blanched and softened, for tying bundles
• Dry-roasted peanuts, chopped, for garnish
• Cilantro leaves, chopped, for garnish

Description

Chow