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Based off a BA recipe 1) Preheat broiler  2) Combine in a medium bowl White and light green parts of 6 scallions (reserve dark green parts)  Stems of 1 small bunch of cilantro or parsley (1/4 cup?) Grate 1" ginger grate 3 garlic cloves 1 Tbs sugar 2 Tbs fish sauce 1 tsp salt 1 lb ground pork  Don't overwork meatballs  3) Line baking sheet with tinfoil and brush with oil.  Make about 12 meatballs bigger than golf ball placing on baking sheet. 4) put under broiler for about 7-8 minutes.  Rotate pan after 3-4 minutes Serve with rice noodles, quick pickles and flavored fish sauce  (but use fresh lime juice for the acid)

From Ian  Tortilla Soup By breaking the classic tortilla soup recipe down to its three main components—the flavor base (tomatoes, garlic, onion, and chiles), the chicken stock, and the garnishes (including fried tortilla chips)—we found that we could devise techniques and substitute ingredients to make our own compelling version of tortilla soup. To achieve maximum flavor for our tortilla soup recipe, we composed a puree made from chipotle chiles, tomatoes, onions, garlic, jalapeños, and a cilantro-oregano substitute for the Mexican ingredient epazote, and then fried the puree in oil over high heat. We then added the puree to low-sodium canned chicken broth, which we strained after poaching chicken in it and infusing it with onions, garlic, cilantro, and oregano. Turning to the garnish, we oven-toasted our lightly oiled tortilla strips instead of frying them and substituted sour cream and Monterey Jack cheese for the harder-to-find Mexican crema and queso fresco. I...

This has so much sugar you need to grill or broil, grilling is better. 1) combine 3/4 cup sugar 1/4 Cup + 1 tbs fish sauce 1 lemongrass stalk, minced (about 2tbs?) 1 1/2 tbs minced garlic 2 tbs minced shallots  1 thai chile, stemmed and minced 1/4 tsp fresh ground black pepper  Until sugar is disolved and use to marinate for 1 - 2 hours or overnight  3 12 oz bone in pork chops 2) char on hot part of fire for 1-2 minutes side then move to cooler side to cook for 10 minutes or so. Says: until thickest part of the chop registers 140 3) let rest, tented in foil ten minutes 4) cut across the grain and cut off bones for serving.

Adapted from Charles Pham In a small bowl combine 1/2 cup fish sauce 1/3 cup sugar 1/4 cup white vinegar or lemon juice 1/2 cup water Until sugar is dissolved, then add 2 cloves garlic, minced 1 thai Chile, stemmed and minced Keep a week if made with vinegar or 2 days if made with fresh lemon juice 

Adapted from Charles Pham Combine in a small bowl: 1/4 Cup distilled white vinegar 1/4 cup sugar 1/4 teaspoon salt 1/2 cup finely julienned carrots, or thinly sliced red onions or cucumbers  Let sit at least 20 minutes - keeps a week in the refrigerator 

Not sure exactly where this recipe is on the side / main course continuum. Ferrer serves it with fish soup and bread.  For 6 1.5 lb sausage 6 cloves garlic, crushed 1 sprig rosemary 1 sprig thyme 1/2 cup liquid 1) break sausage up into walnut size pieces and fry in olive oil for 3 minutes until golden on all sides.  Then add garlic, rosemary and thyme, fry for 5 more minutes, loosen the sediment at the bottom of the pan with the liquid  Meanwhile 1.25 lb medium white mushrooms, quartered 2) fry mushrooms for 5 minutes in another pan until golden. 3) add the the mushrooms to the sausage and cook all until cooked through - 10 minutes 1 tbs finely chopped fresh parsley  salt pepper 4) finish with parsley, salt and pepper 

   Don't marinate the chicken more than half an hour You can cook on skewers on the grill or on a rack on a baking sheet under the broiler  1.5 lbs boneless, skinless chicken thighs cut into large chunks, maybe thirds, not bite sized 3 lemons 1) Make marinade: 1 tbs lemon zest  2 tbs lemon juice  1/4 cup EVOO 2 garlic cloves, minced or grated 1 tbs fresh ginger, minced or grated 1 tbs ground cumin 1 tbs  ground coriander 2 tbs honey 2 tsp salt 1 tsp pepper  Toss chicken in marinade and let sit 15-30 minutes 2) Chicken on skewers or arrange on rack.  Cut lemons in half.  Cook chicken 10 -15 minutes with lemons next to chicken.  Lemon and Chicken should be charred  1/4 cup minced herb such as cilantro, parsley or mint 3) Put chicken on platter.  Drizzle honey and olive oil over a lemon or two.  Squeeze onto chicken and sprinkle with herbs.  Serve with remaining lemon halves. ...