vietnamese rice noodle salad
By denise Serves 4
It's a lite, but filling salad! Will go with seafood,Fish,Or Just by it's self! Also You Can Make A Dressing That Goes With It!
Print Friendly View
- 18 oz. thin rice noodles
- ½ C.carrots, peeled & julienned
- ¼ C. fresh bean sprouts
- 1 t. fresh jalapeno pepper, minced
- ½ C. cilantro leaves
- ½ C. mint leaves
- ½ C. cucumber, peeled, seeded, julienned
- 1 Leaf of red leaf lettuce, sliced thin
- ¼ C. chopped dry roasted peanuts
- 1 × Lime wedges
- 1 × Jalapeno or Thai bird chili pepper
- 1 × Nuoc Cham
- 1 clove garlic
- 2 T. granulated sugar
- 3 T. fresh lime juice
- 2 T. Asian fish sauce
- 3 T. water
You may also need:
A Pot, Kitchen Knife, Spoon
Nuoc Cham (dressing) Grind garlic & sugar into a paste with a mortar & pestle; add remaining ingredients & mix well.
Bring a large pot of salted water to a boil. Add rice noodles & cook for approximately 2 minutes. Drain & rinse well with cold water. Drain again & pat dry. Toss noodles with vegetables,herbs & Nuoc Cham dressing.
Cover & refrigerate at least ONE HOUR before serving.
Sprinkle with chopped peanuts. Garnish with lime wedge & sliced Thai bird chili pepper.
My Family likes this SALAD & DRESSING!!!!
You must be logged in to comment or leave notes on this recipe!