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.