| 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 halfrounds
- 1/4 cup chopped fresh mint
- 1/2 cup finely shredded napa cabbage
- 1/4 cup chopped dryroasted nuts
Instructions
- 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.
Reviews
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
OMG! That sauce is quiet possibly the Best Thing I Ever Ate! Love it! I made this with bean sprouts, carrots, cucumbers and green onions. I broke up some Top Ramen noodles in it and added some peanuts, but I didn’t have any cabbage on hand. Next time! : )
Great light tasting salad from southeast asia. Personally, I add more fish sauce (you either love it or hate it). Also, adding other veggies and, possibly, grilled or stir-fried seafood makes this a nice light meal.
I made this last night and had to throw the whole thing out. As I was making the sauce, I thought 3tbs of fish sauce was alot but I continued against my better judgement. But I’m also not a fan of cold noodle salads either. I thought I would try anyway and was sorry I did.