1 3/4 cups (12-ounces) Thai jasmine rice
1 stalk lemongrass, smashed and cut in large pieces
1 shallot, peeled
1 kaffir lime leaf
1 clove garlic, peeled
2 tablespoons vegetable oil
2 teaspoons finely grated fresh ginger
1 tablespoon finely chopped shallot
2 tablespoons soy sauce
1 tablespoon Thai fish sauce
4 Thai basil leaves, torn
3 fresh mint leaves, torn
3 sprigs fresh cilantro, roughly chopped
Juice of 1 lime
Green Papaya Slaw, recipe follows
Olive oil, for frying
12 links Thai sausage
6 quail eggs
Harissa sauce, for garnish
1/3 cup salted peanuts, chopped
1/2 tablespoon sugar
1 clove garlic, finely minced
Juice of 2 limes
1 tablespoon fish sauce
1 green papaya, peeled and julienned
3 fresh scallions, thinly sliced
5 sprigs fresh cilantro, leaves picked and sliced
1/2 tablespoon minced mild red or green chile
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