Friends, food lovers, and culinary aficionados, lend me your ears! Today, I’d like to share with you a recipe that will surely tantalize your taste buds – the Vietnamese Vegetable Platter Recipe. If you’re looking for a fresh take on veggies, this recipe is perfect for you.
In Vietnam, Dia Rau Song is a staple appetizer that is widely enjoyed by many. It’s also known as the basic vegetable platter or the vegetable spring rolls. It is essentially a rainbow of healthy goodness consisting of jicama, daikon radish, onion, bean sprouts, carrots, cucumber, and scallion arranged aesthetically on a plate adorned with fresh cilantro and mint.
Not only is this vegetable platter visually stimulating but it also exudes an interesting medley of textures and flavors. You can enjoy it alone, make spring rolls with rice paper wraps or pair it with grilled veggies, grilled chicken, roasted vegetables, or even Vietnamese beef.
So why not expand your culinary horizons and bring home some Vietnamese-inspired flavors? Get your hands on fresh ingredients and try out this Vegetable Platter Diã Rau Sôńg recipe. Trust me; it’s worth it!
Why You’ll Love This Recipe
My dear fellow food lovers, let me tell you why this Vietnamese Vegetable Platter Recipe is an absolute delight.
Firstly, it is a basic vegetable platter that serves as the perfect appetizer for any occasion. This platter dia rau song recipe is full of crisp and fresh ingredients like jicama, daikon radish, onion, bean sprouts, carrots, cucumber, scallion, and fresh cilantro that are guaranteed to tantalize your taste buds with every bite.
Secondly, this recipe includes Vietnamese rice paper rolls which contain rice noodles and grilled veggies- making it a delicious and healthy option for those who are conscious of their diet. You can even opt to add some grilled chicken pickled or beef and vegetable spring rolls for protein.
Thirdly, one of the best parts about this recipe is its versatility. You can also create a Vietnamese summer vegetable rolls or rice bowl by experimenting with different ingredients like roasted vegetables or rainbow veggies.
Last but not least, no Vietnamese meal would be complete without the traditional pickled vegetables and dipping sauce. This recipe includes a Vietnamese pickled vegetable dipping sauce that adds a tangy and flavorful kick to the platter.
In conclusion, this Vietnamese Vegetable Platter Recipe is not only easy to make but also versatile, delicious and healthy making it the perfect dish for all occasions. So go ahead and share this recipe with your loved ones!
To create the perfect Vietnamese vegetable platter, you’ll need a careful selection of fresh and crispy produce. For this recipe, we will need jicama, daikon radish, onion, bean sprouts, carrots, cucumber, scallion, fresh cilantro, and fresh mint.
We’ll also use 2 heads of soft lettuce for wrapping and decoration purposes. To start building the vegetable platter dia rau song, it is essential to select vegetables that are not too ripe or too young. The optimal choice of veggies will guarantee that the flavors, texture, and colors blend perfectly in your dish.
To add some extra zest to your platter, you can serve it with store-bought or homemade Vietnamese pickled vegetables as a dipping sauce. If you’re considering grilled chicken or any protein source, including rice noodles or banh hoi (a popular Vietnamese summer vegetable dumpling), incorporate an additional 1 pound of grilled veggies into the salad.
Please note that vegetable spring rolls or rainbow veggie rolls recipe do not necessarily require the use of lettuce or greens in their preparation but instead employ rice paper as a substitute.
The Recipe How-To
Preparing the Vegetables
Before assembling the vegetable platter, you need to wash and prepare the veggies. First of all, peel and slice 1 cup of jicama into thin stripes. Then, wash and cut 1 small daikon radish into thin rounds or half-moons shapes. Next, peel and slice 1 small onion into thin pieces. Prepare a handful of fresh bean sprouts, 2 medium-sized carrots, and 1/2 cucumber sliced lengthwise then cut across into matchsticks.
To add a pop of color to your veggie platter, thinly slice one green onion and coarsely chop a handful of fresh cilantro and a handful of fresh mint.
Arrange the washed and prepared veggies on a big platter or divide them among smaller plates. If serving as an appetizer or party snack, however, separating them out in small bowls is recommended.
Making the Dipping Sauce
The traditional Vietnamese dipping sauce is called Nước Chấm, which blends salty, sweet, sour, bitter, and umami flavors into one condiment. In a bowl, mix together 1/2 cup of water, 1/4 cup of fish sauce (nuoc mam), 1/4 cup of sugar, 1 minced garlic clove (optional), 1 tablespoon of lime juice, and some fresh chili slices for an extra kick.
Stir well until the sugar dissolves completely. Finally, add some grated carrots or julienned daikon for color and crunchiness.
Making Vietnamese Spring Rolls
To make this basic vegetable spring roll recipe up a notch or two consider adding some grilled chicken or pickled vegetables to it. The result is either yummy grilled chicken spring rolls or deliciously tangy pickled vegetable spring rolls that will wow your family and guests alike.
To assemble each spring roll, dip one rice paper wrapper into hot water until softened. Place it onto a flat surface, then fill with a small handful of lettuce, fresh herbs, and all prepped veggies.
Fold both ends of the wrapper to the center, then start to roll tightly but gently from the edge closest to you. Repeat until you have run out of ingredients.
Serve Vietnamese spring rolls immediately with the homemade dipping sauce for dipping.
Making Vietnamese Rice Bowl
For a heartier meal, consider making a Vietnamese rice bowl that is filling and satisfying. Crammed with grilled veggies and either beef or chicken, it’s a delicious way to enjoy your daily dose of colorful and rainbow veggie.
Firstly, grill some sliced beef or chicken pieces in a medium pan over medium-high heat until they’re cooked through. Then grill some of your favorite vegetables such as eggplants or zucchinis.
Next, saute some chopped onions in cooking oil over medium heat. When they’re fragrant and tender add 1 pound rice noodles and stir
Substitutions and Variations
My dear foodies, if you would like to add or substitute some ingredients on this Vietnamese Vegetable Platter Recipe, don’t fret because I’ve got you covered. This recipe is very customizable, and you can create different variations and combinations of veggies according to your liking.
If you think jicama or daikon radish is hard to find in your local grocery store or market, you can substitute it with turnips or parsnips. Carrots can be replaced with sweet potatoes, squash, or zucchini for a subtle sweetness and mild crunch. Cucumbers are versatile, and you can substitute them with green papayas or watermelon for a refreshing twist.
Bean sprouts, scallions, and onions impart a mild pungency flavor to the dish that complements the sweetness of other veggies. The good news is that these ingredients are readily available in supermarkets all year round. If not available, you can add leeks or shallots instead.
For the fresh herbs, cilantro and mint leaves are better added in moderation as too much may overpower the dish. You can sprinkle some extra chopped herbs into the dip sauce for more flavor boost.
Lettuce varieties are also interchangeable on this recipe where romaine lettuce with its sweet crispiness could replace soft lettuce or butterhead lettuce for a different texture. Lastly, if you like additional protein sources on your platter, you can serve some grilled chicken along with pickled vegetables.
With these substitutions and variations, a simple vegetable platter dia rau song recipe will turn into an exciting rainbow of veggie colors and flavors – perfect appetizer for a vietnamese rice bowl, summer rolls or spring rolls – making it a versatile recipe that every food lover will surely enjoy!
Serving and Pairing
When it comes to serving this Vietnamese vegetable platter recipe, I like to think of it as a rainbow of flavors on your plate. This platter dia rau is an ideal appetizer for summer parties or picnics, where you can enjoy a variety of colorful vegetables and herbs.
One way to serve this vegetable platter is with rice paper rolls, which allow you to wrap the vegetables and herbs snugly inside the soft and chewy rice paper. You can also serve the vegetables alongside grilled chicken or pickled beef, as they complement each other’s flavors well.
Another great pairing for this vegetable platter is with Vietnamese rice bowl or grilled vegetable dishes. The rice noodles are a staple in many Vietnamese recipes, and they go perfectly with the fresh vegetables and herbs in this dish.
In terms of beverages, I recommend pairing this vegetable platter with a light beer or a refreshing lemonade. For those who prefer wine, try a Sauvignon Blanc or a light-bodied Chardonnay that will not overpower the flavors of the dish.
Overall, this Vietnamese vegetable platter recipe is easy to customize and makes for a flavorful addition to any meal or gathering. So, gather your friends and family around the table and share the colors and flavors of Vietnam with them!
Make-Ahead, Storing and Reheating
When preparing a vegetable platter, it is always helpful to make ahead certain components to save time later. You can prepare your vegetable dips a day before, store them in the refrigerator, and take them out before serving. For the Vietnamese dipping sauce, you can make it up to a week ahead and store it in an airtight container.
If you’re making this platter for a party or gathering, you can pre-cut and rinse your vegetables the day before. It’s best to keep them in separate containers or bags to prevent them from mixing together and getting messy.
As for reheating, it’s not necessary for this dish as it’s meant to be eaten cold or at room temperature. However, if you do have leftover rice noodles, you can reheat them by placing them in boiling water for 30 seconds or until heated through.
When storing any leftovers, place each component in separate containers and store them in the fridge. The vegetables will usually stay fresh for up to 3 days when refrigerated properly. If you have leftover dipping sauce, store it in an airtight container in the fridge for up to 1 week.
By being mindful of make-ahead options and proper storage techniques, you can easily prepare and enjoy your delicious Vietnamese Vegetable Platter recipe any time without any extra fuss.
Tips for Perfect Results
As a chef with years of experience in Vietnamese and Asian cuisine, I have some tips that can turn a good Vietnamese vegetable platter recipe into an amazing one. These tips are not only useful for perfect results but will also help you save time and efforts in the kitchen. Here are some of my favorite tips:
1. Choose fresh and high-quality ingredients: The quality of your ingredients is crucial to the outcome of this recipe. Always pick fresh vegetables like jicama, daikon radish, carrots, bean sprouts, cucumbers, scallions, lettuce, cilantro, and mint. You can also add roasted or grilled veggies for a more flavorful and colorful platter.
2. Cut the vegetables uniformly: When it comes to presenting a beautiful Vietnamese vegetable platter dia rau or rau song, cutting the vegetables has an impact on the aesthetics. Uniformly slicing all vegetables helps achieve a consistent appearance that gives an inviting vibe to your diners.
3. Mindful selection of dipping sauce: A good dipping sauce can make all the difference! You can use the traditional Vietnamese pickled vegetables, hoisin sauce or other sauce like peanut sauce or soy sauce-based on your preference. I recommend trying different sauces to find which one you like best or just sticking with vegetable dipping sauce.
4. Keep rice paper moist: The rice paper tends to warm rapidly and dry out when exposed to air for too long. You should store them in a damp cloth until you’re ready to use them. This would make it easier for you especially if you’re making summer rolls or spring rolls.
5. Multi-tasking is key: Cooking Vietnamese cuisine is about balancing flavors, textures and ingredients together seamlessly. So since there are many parts involved this recipe such as grilling chicken or cooking noodles banh hoi alongside cutting vegetables, multitasking can help things go smoothly without confusions.
6. Experiment with new additions: A Vietnamese vegetable platter recipe is inherently customizable. You can add a variety of grilled veggies to the basic vegetable platter dia rau, such as roasted sweet potato, eggplant, or squash. The essence of Vietnamese cooking lies in innovation and creativity, don’t hesitate to explore new ideas.
With these tips, you are ready to create a beautiful and delicious Vietnamese vegetable platter. I hope these tips will be helpful for you, let’s share recipes and enjoy the colorful and fresh taste of Vietnamese cuisine together.
In conclusion, this Vietnamese Vegetable Platter recipe is a perfect addition to any meal or gathering. With fresh and flavorful ingredients like jicama, daikon radish, onions, bean sprouts, carrots, cucumber, scallions, and more, you’ll be transported to the bustling streets of Vietnam with every bite. This colorful and nutritious platter not only satisfies your taste buds but also provides multiple health benefits.
You can customize this recipe by adding your favorite vegetables or proteins like grilled chicken or beef. Along with the vegetable platter, you can also include spring rolls or other Vietnamese appetizers to create a full Vietnamese meal experience.
Overall, this platter is easy to make and will impress your guests with its presentation and delicious taste. You can even make it ahead of time and store it in the refrigerator for later use. So why not share this recipe with your friends and family and enjoy a Vietnamese feast together? Trust me; you won’t regret it!
Vietnamese Vegetable Platter Recipe
- 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)
- 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.
Add Your Own Notes
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