| 3 1/2 | tb | Distilled white vinegar |
| 2 | tb | Water |
| 2 1/2 | tb | Fish sauce |
| 3 | tb | Tomato paste |
| 2 1/2 | tb | Sugar |
| 1/2 | tb | Dried shrimp |
| DIVIDER | | -- pounded to a powder |
| 9 | oz | Flat rice sticks, 1/8" wide |
| | Vegetable oil |
| 1/3 | c | Fresh sweet basil leaves (Thai or purple basil) |
| 2 | | Red Serrano chili peppers seeded & very finely minced |
| 4 | | Garlic cloves; minced |
| 1 1/2 | lg | Boned chicken breast halves cut crosswise into 3/8 inch thick strips -OR- |
| 1 | lb | -Lean pork, cut into thin slices 3/8 inch by 2 inches |
| 8 | oz | Small, cooked shelled shrimp |
| 2 | | Eggs; lightly beaten |
| 2 | c | Fresh bean sprouts beans removed |
| 1/4 | c | Roasted, unsalted peanuts coarsely ground |
| | Cherry tomatoes; halved |
| | Lime wedges |
| | Mint sprigs OR- sliced green onions |
