Vietnamese-Style Spicy Pig Ear Salad

By Food52
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1 pound pigs' ears (about 4)

1 4-inch knob of ginger, sliced

1 stalk of lemongrass, cut into 1" segments and smashed slightly

1 small onion, cut into wedges

3-5 star anise pods

3 cinnamon sticks

1/4 cup white vinegar

1/2 cup soy sauce

2 bundles mung bean (glass) noodles (or 4 ounces thin rice noodles)

2-4 Thai red chili peppers (to taste)

1 2-inch segment of lemongrass (use white part of stalk), chopped

3 garlic cloves

2 limes, juiced

1 tablespoon granulated sugar

1 tablespoon fish sauce

1 tablespoon soy sauce

1 cup fresh mint leaves

1 cup fresh cilantro leaves and some stems

1 cup fresh Thai basil leaves

2 cups Vietnamese greens (see note) or watercress

1/4 cup roasted peanuts, chopped

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