Free Recipe Vietnamese Rice-Noodle Salad
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Vietnamese Rice-Noodle Salad Recipe
4 Cloves garlic; finely
-chopped
1 c Chopped cilantro
1 Jalapeno pepper; chopped
1 tb Honey
1/4 c Fresh lime juice
3 tb Fish sauce
1 ts Kosher salt
1 lb Dried rice vermicelli
2 Carrots; julienned
1 Cucumber; halved, peeled,
-seeded and sliced into thin
-halfrounds
1/4 c Chopped fresh mint
1/2 c Finely shredded nappa
-cabbage
1/4 c Chopped dryroasted nuts
Vietnamese Rice-Noodle Salad Preparation
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@earthlink.net> on Aug 28, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Vietnamese Rice-Noodle Salad?
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