Vietnamese Rice-Noodle Salad

Vietnamese Rice-Noodle Salad

63

"This is a good salad for a hot day."

Ingredients

15 m {{adjustedServings}} servings 432 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 89.5g
  • 29%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

63
  1. 85 Ratings

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All other ingredients is right just want to confirm that in Vietnam people don't put napa cabbage (chinese cabbage) in noodle salad at all, but regular lettuce! The only cabbage salad dish in Vi...

This is a nice light and healthy meal, and very delicious. I substituted kale for the cabbage (for a little more nutrition) and dried thai peppers for the jalapenos. I'll be making this again.

Our vietnamese resturant closed and I was upset. I started looking for a good noodle bowl recipe and this one is real close. I use a drop of Chili oil instead of a jalapeno. I also use shredde...