This recipe can be prepared in 45 minutes or less.

　　

Ingredients

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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.