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Vietnamese Table Salad
Posted by Lori Ross - Viewed 1519 times

Recipe by Lori Ross

1 head Boston or iceberg lettuce to use as lettuce cups
1/2 cucumber, thinly sliced
2 cup bean sprouts
5 or 6 sprigs of combination of mint, basil, parsley
Bowl of rice or noodles, if this is a vegetarian meal. 

To Serve: Place each ingredient in a separate bowl in the center of the table. Or if you don’t want to wash a lot of dishes, use a single large platter. If using a single platter, arrange the lettuce in an attractive manner on one end of a long platter. Place the fillings separately in stripes along the rest of the platter starting with rice or noodles (or cooked meat, poultry, or seafood if not a vegetarian meal) and then raw ingredients such as cucumbers, bean sprouts, and herbs. Place the platter in the center of the table and serve with one or two dipping sauces.

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