By Naomi Duguid
The raw and parboiled vegetables that accompany every lunchtime rice meal in Burma are a kind of resting place, allowing for a pause in a meal of sometimes intense flavors. They can be eaten on their own or with a condiment or relish.
Set out a plate of raw and cooked vegetables whenever you serve a meal with complex or spicy flavors. You don’t need to put out a dipping sauce or relish, but if you put out one or two, they do give your guests another layer of flavor and choice. (Don’