From: Chef Brad Farmerie, Public, New York City. Yield: 6 appetizer servings. Rice Vermicelli: 6 oz. dried rice vermicelli 1 Tbsp. sesame oil Hot and Sour Soup: 4 cups chicken stock 1 stalk lemongrass 2 lime leaves, torn 2 star anise 2 sticks cinnamon 3 Tbsp. tamarind water 2 Thai chiles, cut in half 2-3 Tbsp. soy sauce (depending on saltiness of chicken stock) 2 grilled spring onions 1 tomato cut in half 2 dried shiitake mushrooms 2" × 2" piece of kombu Cervena Venison: ...

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