61.   The soft, flat rice noodles capture the essence of the soy, sherry and lime juice.

62.   To make Pico de Gallo, mix together tomatoes, green onions, red onions, cilantro, jalapeno, oil and lime juice.

63.   To this I add rice vinegar or lime juice, both of which are high in flavor but low in acidity.

64.   Transfer to a small bowl and add the water, lime juice and fish sauce.

65.   Toss fruit with honey and lime juice to taste.

66.   Transfer to a bowl and add chopped parsley, cilantro, olive oil and lime juice.

67.   When corn is cooked, add broth, lime zest, hoisin, chile paste and lime juice.

68.   Serve with patis and lime juice on the side.