Vietnamese rice-noodle salad

6 servings

Ingredients

Quantity Ingredient
4 Cloves garlic; finely chopped
1 cup Chopped cilantro
1 Jalapeno pepper; chopped
1 tablespoon Honey
¼ cup Fresh lime juice
3 tablespoons Fish sauce
1 teaspoon Kosher salt
1 pounds Dried rice vermicelli
2 Carrots; julienned
1 Cucumber; halved, peeled, seeded and sliced into thin halfrounds
¼ cup Chopped fresh mint
½ cup Finely shredded nappa cabbage
¼ cup Chopped dryroasted nuts

Directions

Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage.

Toss well and garnish with peanuts.

HOT OFF THE GRILL SHOW #HG1A07 8/7/98 All recipes Copyrighted by Bobby Flay 1998.

Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino Recipe by: Bobby Flay/TVFN

Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Aug 28, 1998, converted by MM_Buster v2.0l.

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