Serves: 4
Total Calories: 34
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
This Vietnamese Salad Plate recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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