Vegetable Platter

Recipe Ingredients

1		Boston or other - soft lettuce, separated
		Individual leaves
1		Scallions - cut into
		Lengths
1 cup	40g / 1.4oz	Coriander leaves
1 cup	40g / 1.4oz	Mint leaves
1 cup	40g / 1.4oz	Fresh Asian or regular - basil leaves
1		Cucumber - peeled in
1		-- halved
		And slice - thinly crosswise
4 oz	113g	Fresh bean sprouts
		Pickled shallots - (optional)

Recipe Instructions

On a large platter, decoratively arrange all of the ingredients in separate groups. Use in recipes where required.

This is a basic thing in Vietnamese cuisine, served with all sorts of grilled foods. Such uses of raw veggies herbs are one of the things about Vietnamese cuisine that makes it so fresh and appealing.

Vietnamese meals include an abundance of fresh lettuce, herbs, unripe fruits and raw vegetables. These are arranged attractively on a platter and are used for wrapping cooked foods at the table, usually dipped in Nuoc Cham and eaten out of hand.

The following herbs, both very important to the Vietnamese, would be authentic additions to the Vegetable Platter: One is the "saw leaf herb" (Eryngium foetidium), or ngo gai in Vietnamese), a coriander relative. The other is polygonum (P. pulchrum or rau ram in Vietnamese), with pinkish stems, pointed green leaves and purplish markings. They can be found occasionally at Southeast Asian markets. If you have access to unripe mango, banana, papaya or apple and star fruit (carambola), add them to the platter. You may select or substitute the ingredients according to availability and personal taste.

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori and Chang. 1989.

Source:
Mario Batali

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