Recipe Archives->Asian Sea->Viet Rice Noodles 02

Vietnamese Rice-Noodle Salad
                                                                                 
5 cloves garlic
1 cup loosely packed chopped cilantro
1/2 jalapeno pepper, seeded and minced
3 tablespoons white sugar
1/4 cup fresh lime juice
3 tablespoons vegetarian fish sauce, or 1 teaspoon salt
1 (12 ounce) package rice vermicelli
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
1/4 cup coarsely chopped fresh mint
4 leaves Napa cabbage
1/4 cup unsalted peanuts
4 sprigs fresh mint

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.

Printable version: viet-rice-noodles02.txt.