3 cloves garlic, minced
2 tablespoons plus 2 teaspoons fish sauce
Juice of 1 lime
1/2 pound boneless, skinless chicken breast, pork tenderloin, or strip steak
1/2 cup almond butter
1/2 cup chicken stock
1 Thai or Serrano Chile
2 pears ( about 3/4 pound total), unpeeled, halved and cored
1 large cucumber, peeled, halved and seeded
1 bunch green onions
1 large head bibb lettuce, leaves separated
1 small bunch of each cilantro, Thai basil and mint

In a bowl, mix together the garlic, 2 tablespoons of the fish sauce, and half of the lime juice. Add the meat, turn to coat with the garlic mixture, and marinate for 30 min. Heat a grill to medium-high or preheat a broiler with the rack close to heat source. Grill or broil the meat, turning once, until the chicken or pork is just opaque throughout or the steak is done to your liking. Cut the meat into thin 3-inch-long strips and place in a serving bowl.  Stir together the almond butter, stock, the remaining 2 teaspoons fish sauce, and the remaining lime juice, mixing well. Mince the chile, crushing a few pieces to release their heat, and add to almond sauce to taste. Cut the pears and cucumber into batons about 1/2 inch by 2 or 3 inches. Sliver the green onions, including several inches of green, lengthwise into 3-inch-long pieces.  Arrange the pears, cucumber, green onions, lettuce, and whole cilantro, basil and mint sprigs on a platter. Have guest fill the lettuce leaves with a little meat, herb, onions, pears, and cucumbers, roll up, and dip into almond sauce.