Vietnamese Rice-Noodle Salad

Recipe Ingredients

4		Garlic cloves - finely chopped
1 cup	16g / 0.6oz	Chopped cilantro
1		Jalapeño pepper - chopped
1 tablespoon	15ml	Honey
1/4 cup	59ml	Fresh lime juice
3 tablespoons	45ml	Fish sauce
1 teaspoon	5ml	Kosher salt
1 lb	454g / 16oz	Dried rice vermicelli
2		Carrots - julienned
1		Cucumber - halved, peeled,
		Seeded, sliced thin half-rounds
1/4 cup	36g / 1.3oz	Chopped fresh mint
1/2 cup	118ml	Finely-shredded nappa cabbage
1/4 cup	36g / 1.3oz	Chopped dry-roasted nuts

Recipe Instructions

Place the garlic, cilantro, jalapeño, 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.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A07) - from the TV - FOOD NETWORK

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