Easy 32 min

Vietnamese Rice Noodle Salad

american_region asian caribbean european korean mediterranean middle eastern region thai turkish vietnamese side main drink sweet spicy sour savory umami medium fast

Prep

23 min

Cook

9 min

Total

32 min

Ingredients (13)

5 cloves garlic g

1 cup loosely packed chopped cilantro g

½ jalapeno pepper, seeded and minced g

3 tablespoons white sugar g

¼ cup fresh lime juice g

3 tablespoons vegetarian fish sauce g

1 (12 ounce) package dried rice noodles g

2 carrots, julienned g

1 cucumber, halved lengthwise and chopped g

¼ cup chopped fresh mint g

4 leaves napa cabbage g

¼ cup unsalted peanuts g

4 sprigs fresh mint g

Nutrition

kcal

fat

carbs

protein

Instructions

Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.

Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.

Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.