Vietnamese Vegetable Platter Recipes

SPICY VIETNAMESE QUICK PICKLED VEGETABLES

These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Carrots

Time 2h

Yield 10

Number Of Ingredients 8

Spicy Vietnamese Quick Pickled Vegetables image

Steps:

Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
Screw on lids and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g

Ingredients

½ pound carrots, peeled and cut into matchsticks
½ pound purple daikon radish, peeled and cut into matchsticks
½ pound English cucumber, sliced into thin rounds
2 jalapeno peppers, sliced into rings
2 cups water
1 ½ cups rice vinegar
2 tablespoons white sugar
2 teaspoons salt

VIETNAMESE VEGETABLE PLATTER

From the Vegetarian Times 2000: "This platter is a traditional accompaniment to almost all Vietnamese meals."

Provided by That is Dr House to

Categories Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Vietnamese Vegetable Platter image

Steps:

Use lettuce like Boston lettuce, leaves torn in half.
for the cuke: peel and slice length- wise, then thinly into half-moons.
On a large platter, place each ingredient in individual mounds, with the lettuce in the center and the other items surrounding it.
Variations: In addition to or as a substitution for the vegetables and herbs listed use the optional ingredients.

Nutrition Facts : Calories 55.9, Fat 0.5, SaturatedFat 0.1, Sodium 65.1, Carbohydrate 11.7, Fiber 4.5, Sugar 4.3, Protein 3.6

Ingredients

2 heads of soft lettuce
1 cup coarsely chopped of fresh mint
1 cup coarsely chopped fresh cilantro
1 cup thinly sliced scallion (white and green parts)
1 large cucumber
3 carrots, peeled and thinly sliced
1 cup bean sprouts
1 cup onion, thinly sliced (optional)
1 cup daikon radish, shredded (optional)
1 cup shredded jicama (optional)

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Meanwhile, soak the wood ear fungus in boiling hot water for 10-15 minutes or until completely rehydrated and tripled in size. Once rehydrated, slice into thin strips.
In another heat proof bowl, add in the dry noodles. Pour in boiling hot water and leave the noodles to sit for 10-15 minutes or until chewy and cooked to your liking. Drain the noodles from the water and run through cold water to stop the cooking.
Mash the tofu in a bowl then set aside. You can press the tofu beforehand but it’s not necessary since the water will evaporate during cooking. Set aside.

Vietnamese Vegetable Platter Recipes

SPICY VIETNAMESE QUICK PICKLED VEGETABLES

These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.

VIETNAMESE VEGETABLE PLATTER

From the Vegetarian Times 2000: "This platter is a traditional accompaniment to almost all Vietnamese meals."

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