Vietnamese Rice-Noodle Salad

  • Level: Easy


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


  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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4 Reviews

Jo loves to eat

First time cooking Vietnamese at home. This recipe is really good and simple. I was surprised there was no oil in it. So the calorie count is low. I did add chicken and made it a meal. Fantastic

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