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Serves: 4
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VIETNAM
This fragrant assortment of herbs and vegetables is served alongside Vietnamese grilled fare and noodles. The lettuce leaves are used as wrappers for bite-sized portions of meat and its various accompaniments. The Vietnamese are adept at using chopsticks to do the wrapping-a skill that definitely improves with practice. The basil provides explosive blasts of flavor (often mint and/or cilantro are served as well), while the bean sprouts and cucumber provide a delicious wetness and crunch. If you live in an area with a large Asian community, you may be able to find Thai basil, which has delightful minty overtones.
_ head lettuce, Boston or Bibb
_ bunch basil, mint, and/or cilantro, fresh
_ c bean sprouts, fresh
_ to 4 jalapeno chiles, or serrano, to taste, seeded, if desired
_ cucumber, medium, peeled
_ starfruit, (optional)
Separate the lettuce into leaves, trying to keep the leaves as whole as possible. Rinse and spin dry the lettuce and basil separately, leaving the latter on the stem; rinse and drain the bean sprouts. Thinly slice the chiles, cucumber and starfruit (if using). Arrange the various ingredients in attractive piles on a platter and serve.
Serves 4 to 6
Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.
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