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  Basic vegetable platter
 
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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The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
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