2 cups soft lettuce leaves (Boston or similar; not iceberg} 1 cup
fresh mint leaves 1 cup fresh coriander (Chinese parsley) 1 cup
cucumber *
* peeled in lengthwise strips and with green strips in between, then
cut in half lengthwise and into thin horizontal slices, forming
semi-circles.
A salad or vegetable platter is a very important part of a Vietnamese
meal; indeed, it is served at practically every one. The vegetables,
which are eaten along with many dishe, are arranged on a platter, and
diner helps himself to whatever he desires. In Vietnam we used many
more vegetables and herbs than we can find in the West. But, in
spite of that, the following platter makes a satisfactory
accompaniment to the dishes we have prepared for this book. All
vegetables and herbs are those served in Vietnam, except that the
variety is smaller.
Arrange a mound of lettuce in the center of a platter. Around the
lettuce, and touching it, arrange separate mounds of mint and
coriander.
Arrange the cucumbers in overlapping slices around the complete outer
rim of the platter.
This is the basic arrangement of the vegetable platter. On those
occasions when a recipe calls for another vegetable, it can be added
to this platter.
Makes 8 servings.
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barron's, 1979.
