One of the distinctive aspects of eating Vietnamese food is the large plate of lettuce and herbs that accompanies many grilled and fried dishes. For example, Sizzling Crepes (page 274) would be incomplete without the texture, flavor, and color of the lettuce, herbs, and cucumber that arrive with them. It is this final layering of cooked and raw ingredients that contributes to the uniqueness of Vietnamese food. Select lettuces with pliable leaves. Butter, red or green leaf, or soft varieties of romaine are ideal. Baby lettuces make a beautiful presentation and usually don’t need to be torn into smaller pieces. Always avoid crisp lettuces and those without broad leaves, such as oak leaf. They don’t wrap well. This plate can accompany any Vietnamese dish that is typically eaten with vegetable and herb garnishes. In the case of the herbs, a minimum of cilantro and mint must be included. Some foods taste particularly good with certain herbs, however, so specific recipes may suggest including red perilla, Vietnamese balm, fish mint, or sorrel. For details on these herbs, see page 17.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Arrange the ingredients on 2 large plates and place on the table. Invite diners to tear large lettuce leaves into palm-sized pieces and to pluck herb leaves from their stems. Big herb leaves may be torn into bite-sized pieces, while young, tender cilantro leaves and stems may be enjoyed together. There are few rules, only guidelines on how to incorporate these raw garnishes into meals.
