Vietnamese Rice-Noodle Salad

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


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. 
Let's Get Cooking!

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14 Reviews


I cut back on the cilantro by half and didn't put in the jalapeno pepper until the remaining ingredients were blended together, then added little by little.  This was very good, especially and blend of fish sauce and lime juice--just the right amount.

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