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Vietnamese Rice-Noodle Salad Recipe


5 cloves garlic
1 cup loosely packed chopped cilantro
½ jalapeno pepper, seeded and minced
3 tablespoons white sugar
¼ cup fresh lime juice
3 tablespoons vegetarian fish sauce
12 ounce dried rice noodles
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
¼ cup chopped fresh mint
4 leaves napa cabbage
¼ cup unsalted peanuts
4 sprigs fresh mint

Cooking method:

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 about 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.



Mike said...

Thanks for giving the procedure, really like the Rice-Noodle Salad Recipe.

Anonymous said...

This is indeed a healthy recipe. Thanks a lot for sharing.

Anonymous said...

I really like Asian food but I only get to eat it in a restaurant. Thanks for this; I can now make some at home!
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