Vietnamese Rice Noodle Salad Recipes

This is a good salad for a hot day.


5 cloves garlic                                                                                  2 carrots, julienned

1 cup loosely packed chopped cilantro                                      1 cucumber, halved lengthwise and chopped

1/2 jalapeno pepper, seeded and minced                                 1/4 cup chopped fresh mint

3 tablespoons white sugar                                                           4 leaves napa cabbage

1/4 cup fresh lime juice                                                                1/4 cup unsalted peanuts

3 tablespoons vegetarian fish sauce                                           4 sprigs fresh mint

1 (12 ounce) package dried rice noodles                                   Add all ingredients to list


  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 432 calories; 5.3 g fat; 89.5 g carbohydrates; 6.6 g protein; 0 mg cholesterol; 188 mg sodium

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