MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Basic Vegetable Platter
  Categories: Vietnamese, Appetizers, Ceideburg 2
       Yield: 1 servings
  
  
   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.
   
   Posted by Stephen Ceideberg; May 24 1993.
  
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