Vietnamese Rice-Noodle Salad

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 13 Reviews
Total Time:
55 min
Prep
45 min
Cook
10 min
Yield:
--
Level:
Easy
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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

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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Newest Ratings and Reviews

Read all 13 reviews

  • on March 28, 2012

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    Love this salad at my fav Vietnamese Resturant and tired to make it tonight. The cilantro was overpowering. I cooked the noodles 6 min and they were still very firm. The sauce was very salty and I even cut back on the fish sauce. The family ate about half of it before they said enough. Sorry, won't make again.

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  • on December 20, 2011

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    very delicious!

    people found this review Helpful.
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  • on December 29, 2010

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    Love it! Made it for my parents and hubby for dinner and they all asked that I please make a bigger batch next time. Very light and flavorful.

    people found this review Helpful.
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