Lettuce

Primarily loose leaf, rather than head lettuce, is used in Southeast Asia. Some green-leaf and red-leaf varieties, similar to American strains but with firmer leaves and a more bitter flavor, are cultivated in the hot tropical climate. Softer leaf varieties are used to wrap hot foods and as a filling in Vietnamese rice paper salad rolls (gõi cuốn). These fresh salad rolls not only have some leaves on the inside but also each roll is laid into a leaf along with herbs then dipped in a dipping sauce, adding a layer of flavorful crunch. Lately, an iceberg variety is becoming common. Local chefs shave it very thinly and combine it with herbs and other vegetables atop steaming bowls of noodle soup. Firm-ribbed loose-leaf lettuce is frequently stir-fried and served as a hot vegetable. Vietnamese: xà-lách