Vietnamese Rice-Noodle Salad (Bobby Flay) |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
4 cloves garlic, finely chopped |
1 cup chopped cilantro |
1 jalapeno pepper, chopped |
1 tablespoon honey |
1/4 cup fresh lime juice |
3 tablespoons fish sauce |
1 teaspoon kosher salt |
1 pound dried rice vermicelli |
2 carrots, julienned |
1 cucumber, halved, peeled, seeded and sliced into thin halfrounds |
1/4 cup chopped fresh mint |
1/2 cup finely shredded napa cabbage |
1/4 cup chopped dryroasted nuts |
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. 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.
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