Table Salad

Preparation Arrange the greens in an attractive manner on one side of a large platter. Place the cucumber, bean sprouts and herbs on the other side. Place the platter in the center of the table and serve. NOTE: If a table salad accompanies a grilled meat dish, you can also serve presoaked rice papers on the side. Just layer some lettuce in between the rice sheets so they don't stick. Or let the guests wet the rice sheets themselves by soaking them in a bowl of warm water at the table. Chef Mai Pham shares her tips with Epicurious:• Asian basil, also called Thai or holy basil, has a delicate anise flavor, pointed oval leaves, and purplish stems. Regular (sweet) basil does not make a good substitute, as it's too strong. Rau ram, or Vietnamese coriander, has purple-tinged stems, long, pointed green leaves, and a flavor that's a combination of basil and mint. Red perilla, called shiso in Japanese cooking or beefsteak herb in English, has an anise-like flavor and fuzzy leaves that are deep purple underneath and dark green on top. Green perilla, or Vietnamese balm, has a lemongrass-like flavor and light green leaves with serrated edges. • "Vietnamese herbs are a goldmine of culinary treasure," says Pham. "They're a clean, healthful, and simple way to dress up food." Collectively known as rau thom, raw herbs are a central part of every meal. For an authentic flavor, Pham urges cooks to seek out the more specialized varieties in this recipe. They can be found at Asian markets and sometimes farmers' markets. Or consider growing your own: Nichols Garden Nursery and Richters Herbs are good sources for plants and seeds. Reprinted with permission from Pleasures of the Vietnamese Table by Mai Pham. © 2001 HarperCollins Publishers, Inc.

Preparation Arrange the greens in an attractive manner on one side of a large platter. Place the cucumber, bean sprouts and herbs on the other side. Place the platter in the center of the table and serve. NOTE: If a table salad accompanies a grilled meat dish, you can also serve presoaked rice papers on the side. Just layer some lettuce in between the rice sheets so they don't stick. Or let the guests wet the rice sheets themselves by soaking them in a bowl of warm water at the table. Chef Mai Pham shares her tips with Epicurious:• Asian basil, also called Thai or holy basil, has a delicate anise flavor, pointed oval leaves, and purplish stems. Regular (sweet) basil does not make a good substitute, as it's too strong. Rau ram, or Vietnamese coriander, has purple-tinged stems, long, pointed green leaves, and a flavor that's a combination of basil and mint. Red perilla, called shiso in Japanese cooking or beefsteak herb in English, has an anise-like flavor and fuzzy leaves that are deep purple underneath and dark green on top. Green perilla, or Vietnamese balm, has a lemongrass-like flavor and light green leaves with serrated edges. • "Vietnamese herbs are a goldmine of culinary treasure," says Pham. "They're a clean, healthful, and simple way to dress up food." Collectively known as rau thom, raw herbs are a central part of every meal. For an authentic flavor, Pham urges cooks to seek out the more specialized varieties in this recipe. They can be found at Asian markets and sometimes farmers' markets. Or consider growing your own: Nichols Garden Nursery and Richters Herbs are good sources for plants and seeds. Reprinted with permission from Pleasures of the Vietnamese Table by Mai Pham. © 2001 HarperCollins Publishers, Inc.