VIETNAMESE HERB AND SALAD PLATE

Vietnamese Herb and Salad Plate image

Xalach dia is an essential part of the Vietnamese table. The salad vegetables are used to wrap, to accompany, to enchance or to alter the other dishes; or they are eaten simply on their own.

Provided by Food Network

Categories side-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 23

Previous Next

Ingredients

Asian or sweet basil leaves
Mint leaves
Coriander sprigs
Leaf lettuce (one or more kinds), separated into leaves
Small scallions, trimmed
Small lime wedges
Bird chiles, whole or minced
Cucumber slices or chunks
Bean sprouts, raw or briefly parboiled and drained
Carrot and Daikon Pickled Salad, recipe follows
Pickled Bean Sprout Salad, recipe follows
1/2 pound carrots, peeled
1/2 pound daikon radish, peeled
1 1/2 cups water
1/2 teaspoon kosher salt
1/4 cup rice vinegar
2 tablespoons sugar
1 pound mung bean sprouts (about 6 cups loosely packed)
5 large scallions or 8 smaller ones, trimmed, smashed flat with the side of a cleaver, sliced lengthwise into ribbons, and then cut crosswise into 2 to 3-inch lengths
1 tablespoon kosher salt
1/2 teaspoon sugar
1/2 cup rice vinegar
4 cups water

Steps:

Set out the ingredients of your choice on one or more plates or shallow bowls to accompany any meal.;
Cut the tip off each carrot on a long diagonal. Use a mandoline or other vegetable slicer or a coarse grater to slice the carrots into strips, or use a knife to cut into matchsticks. You should have approximately 2 cups. Place the carrots in a large strainer and set aside. Use the same method to make daikon strips. You should have approximately 2 cups. Add to the carrots in the strainer and mix well with your hands. Sprinkle on the salt and toss to mix. Place over a bowl or in the sink and let stand for 20 to 30 minutes. Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil. Remove from the heat; cool to room temperature. Don't cook the vegetables, bathe them. Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl. Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all the vegetables are well moistened. Let stand for 1 hour before serving. To serve, lift the salad out of the vinegar bath and mound attractively on a plate.
Rinse the bean sprouts well in cold water, drain, and place in a large bowl. Add scallions and set aside. Place the remaining ingredients in a nonreactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the salt and sugar. Remove from the heat and let cool to room temperature. Pour the vinegar mixture over the sprouts and scallions and stir gently to immerse all the vegetables. Let stand at room temperature for 1 to 2 hours. Drain the bean sprouts and serve mounded on several plates.