More Pak Ideas

parboiled vegetable options (pick 3 or 4)
Winged beans, yard-long beans cut into lengths, small round Thai eggplants, okra, cauliflower or broccoli florets, morning glory/water spinach, mustard greens or broccoli rabe, pea tendrils, cucumber vine tendrils, bean sprouts, soybean sprouts, daikon cut into sticks or slices, and/or small pieces of pumpkin or squash or luffa

raw vegetable options (pick 3 or 4)
Tender lettuce leaves, cucumber sticks, bean sprouts, carrot sticks, small wedges of cabbage, tender young wild lime leaves, small shallot chunks, onion root (see Glossary), zucchini sticks, and/or yard-long beans cut into 2-inch lengths

pickled vegetables (pick 1; optional)
Bamboo shoots, mustard greens, or other salty or sour pickled greens or vegetables

Allow about 6 pieces of vegetable per person.

Bring a pot of water to a boil and add a little salt. Cook in batches, one vegetable at a time. Toss in the vegetable and cook until just softened, then remove with a spider or slotted spoon; set aside to cool.

Chop the cooked and raw vegetables into large bite-sized pieces as necessary and arrange on a plate (without seasoning them). Put out one or two dipping sauces.

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