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Vietnamese Herb And Salad Plate

Cuisine: Vietnamese
Courses: Salads
Serves: 6 people

Recipe Ingredients

  Asian or sweet basil leaves
  Mint leaves
  Coriander sprigs
  Leaf lettuce (one or more kinds) - separated into leave
  Scallions - (small) - trimmed
  Lime wedges - (small)
  Bird chiles - whole or minced
  Cucumber slices or chunks
  Bean sprouts - raw or briefly
  Parboiled and drained
  Carrot and Daikon Pickled Salad - (see below)
  Pickled Bean Sprout Salad - (see below)
  Carrot and Daikon Pickled Salad
1/2 lb 227g / 8ozCarrots - peeled
1/2 lb 227g / 8ozDaikon radish - peeled
1 1/2 cups 355mlWater
1/2 teaspoon 2.5mlKosher salt
1/4 cup 59mlRice vinegar
2 tablespoons 30mlSugar
  Pickled Bean Sprout Salad
1 lb 454g / 16ozMung bean sprouts (abt 6 cups loosely pack
5 lbs 2270g / 80ozScallions or 8 smaller ones - trimmed, smashed (large)
  Flat with side of cleaver, sliced
  Lengthwise into ribbons, and then cut
  Crosswise into 2" to 3" lengths
1 tablespoon 15mlKosher salt
1/2 teaspoon 2.5mlSugar
1/2 cup 118mlRice vinegar
4 cups 948mlWater

Recipe Instructions

Set out the ingredients of your choice on one or more plates or shallow bowls to accompany any meal.

For Carrot and Daikon Pickled Salad: Cut the tip off each carrot on a long diagonal. Use a mandoline or other vegetable slicer or a coarse grater to slice the carrots into strips, or use a knife to cut into matchsticks. You should have approximately 2 cups. Place the carrots in a large strainer and set aside.

Use the same method to make daikon strips. You should have approximately 2 cups. Add to the carrots in the strainer and mix well with your hands. Sprinkle on the salt and toss to mix. Place over a bowl or in the sink and let stand for 20 to 30 minutes.

Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil. Remove from the heat; cool to room temperature. Don't cook the vegetables, bathe them.

Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl. Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all the vegetables are well moistened. Let stand for 1 hour before serving.

To serve, lift the salad out of the vinegar bath and mound attractively on a plate. (Makes 2 to 3 cups)

For Pickled Bean Sprout Salad: Rinse the bean sprouts well in cold water, drain, and place in a large bowl. Add scallions and set aside.

Place the remaining ingredients in a nonreactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the salt and sugar. Remove from the heat and let cool to room temperature.

Pour the vinegar mixture over the sprouts and scallions and stir gently to immerse all the vegetables. Let stand at room temperature for 1 to 2 hours.

Drain the bean sprouts and serve mounded on several plates. (Makes 6 to 8 cups)

This recipe yields 6 to 8 servings.

COOKING LIVE with Sara Moulton - (Show # CL-9638) - from the TV FOOD - NETWORK


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