Vietnamese Herb And Salad Plate Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
93
FAT
3%
CHOL
0%
SOD
95%

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Ingredients for 6 servings

1/2 teaspoon kosher salt

2 tablespoons sugar

Small scallions, trimmed

1/2 cup rice vinegar

Cucumber slices or chunks

Bean sprouts, raw or briefly parboiled and drained

Carrot and Daikon Pickled Salad, recipe follows

1/2 teaspoon sugar

Bird chiles, whole or minced

1/2 pound daikon radish, peeled

Pickled Bean Sprout Salad, recipe follows

Small lime wedges

1 tablespoon kosher salt

1/2 pound carrots, peeled

1/4 cup rice vinegar

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

Coriander sprigs

Mint leaves

4 cups water

Leaf lettuce (one or more kinds), separated into leaves

1 1/2 cups water

Asian or sweet basil leaves

1 pound mung bean sprouts (about 6 cups loosely packed)

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