See Also: Appetizers · Asian · Cooking Club
Vietnamese Vegetable Platter (Dia Rau Song)
From Dorothy McNett's recipes at www.dorothymcnett.com. Raw veggies are an important part of every Vietnamese meal. Arrange, arrange, arrange! And any cooked fish or seafood, spare ribs, slivered cooked chicken pieces etc. can be included.
fresh crispy green lettuce leaves, such as Bibb, etc.
fresh mint leaves
corriander leaves (cilantro)
sliced cucumber
2 one inch pieces peeled ginger root
3 cloves garlic
3 tablespoons raw sugar
2 tablespoons white vinegar
2 tablespoons catsup
2 tablespoons water
1 teaspoon dry mustard
1/2 teaspoon sesame oil
Arrange vegetables and leaves on serving platter. With a food processor with the steel chopping blade in place, have it running and then drop in the peeled ginger and garlic to make a paste. Add the sugar, vinegar, catsup, water, mustard and sesame oil. Serve in a small bowl along with the vegetables.
Recipe created 2017-10-30.
