Executive chef Brad Farmerie pickles bean sprouts with cider vinegar, ginger and beet purée.
He slices fresh-water eel, coats the pieces with a mixture of soy sauce, palm sugar, star anise, cinnamon and sancho pepper and browns them under a salamander.
Farmerie lets the eel cool and mixes it with the pickled sprouts, chopped chives, chiffon-ade of Thai basil and some cilantro.
That is all tossed with a dressing of lime juice, lime zest and chile. The mixture is placed into a