Vietnamese Rice Noodle Salad

Honey and Butter, Vietnamese Rice Noodle Salad

Happy weekend, all! Sometimes weekends can be overflowing with good but heavy foods. Sometimes you just want that nice crisp salad. Here’s a fresh Vietnamese rice noodle salad that won’t weigh you down, but is super flavorful. Add some sliced grilled chicken or steak for dinner.

Vietnamese Rice Noodle Salad

4 cloves garlic
1 cup chopped cilantro
1 jalapeno pepper, chopped
2 tablespoons honey
1/4 cup fresh lime juice
3 tablespoons fish sauce
2 tablespoons vegetable oil
1 teaspoon kosher salt
1/2 pound dried rice vermicelli
2 carrots, julienned
1 cucumber, halved, peeled, seeded and sliced into thin halfrounds
1/4 cup chopped fresh mint or thai basil
1/2 cup finely shredded green leaf lettuce
1/4 cup chopped dryroasted nuts

Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce, oil 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 lettuce. Toss well and garnish with peanuts.



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