Vietnamese Rice Noodle Salad |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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We made this dish by Bobby Flay to go with a crispy, grilled duck we're doing on the BGE tonight. We started out with a big bowl of steaming, salted edamame and a chilled Sauvignon Blanc. Note: to this we added a chopped green onion, Thai chili sauce, and rice wine vinegar just to finish it off. Great warm weather food! Ingredients:
4 garlic cloves, finely chopped |
1 cup cilantro, chopped |
1 jalapeno, chopped |
1 tablespoon honey |
1/4 cup fresh lime juice |
3 tablespoons fish sauce |
1 teaspoon kosher salt |
1 lb dried rice vermicelli |
2 carrots, julienned |
1 cucumber, halved, peeled, seeded and sliced into thin half rounds |
1/4 cup fresh mint, chopped |
1/2 cup napa cabbage, finely shredded |
1/4 cup dry roasted nuts, chopped |
Directions:
1. Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.
2. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes.
3. Drain, rinse well with cold water and drain again.
4. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint, and napa cabbage.
5. Toss well and garnish with chopped nuts.
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