Vietnamese Rice-Noodle Salad

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  • Level: Easy
  • Total: 55 min
  • Prep: 45 min
  • Cook: 10 min
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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


  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.