1/4 cup dried split yellow mung beans
12 ounces coconut milk
1/2 cup water
1 cup rice flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon turmeric
4 cloves garlic
3 ounces fresh ginger, peeled and thinly sliced (a 1 1/2 to 2-inch piece ginger root)
3 tablespoons chili paste (blended hot chili peppers, garlic, oil and salt)
1/2 cup chopped cilantro with stems
1 cup soy sauce
Juice and pulp from 2 freshly squeezed limes
1/2 cup sugar
Salt and freshly ground black pepper
10 leaves red leaf lettuce or green leaf lettuce
1 English cucumber, skin on, chopped
1 cup bean sprouts, trimmed of roots
1 cup mint leaves
1 cup Thai basil
1 cup cilantro leaves
1 cup rau ram leaves (Vietnamese cilantro)
1 cup chopped saw leaf herb (Ngo Gai, Thorny Coriander, or Tabasco parsley)
3 cups bean sprouts
1 cup cilantro leaves
1 bunch scallions, minced
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