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Recipe courtesy of Bobby Flay

Show: Hot off the Grill with Bobby Flay

Episode: Grilling to Go

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Total:: 55 min
Prep:: 45 min
Cook:: 10 min

Level:: Easy

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 half-rounds
1/4 cup chopped fresh mint
1/2 cup finely shredded napa cabbage
1/4 cup chopped dry-roasted 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.

My Private Notes

Name: Vietnamese Rice-Noodle Salad
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H55M0.000S
Cuisine: asian
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 half-rounds; 1/4 cup chopped fresh mint; 1/2 cup finely shredded napa cabbage; 1/4 cup chopped dry-roasted nuts