| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Vietnamese |
Salads, Ethnic |
6 |
servings |
INGREDIENTS
| 4 |
|
Cloves garlic; finely chopped |
| 1 |
c |
Chopped cilantro |
| 1 |
|
Jalapeno pepper; chopped |
| 1 |
tb |
Honey |
| 1/4 |
c |
Fresh lime juice |
| 3 |
tb |
Fish sauce |
| 1 |
ts |
Kosher salt |
| 1 |
lb |
Dried rice vermicelli |
| 2 |
|
Carrots; julienned |
| 1 |
|
Cucumber; halved, peeled, seeded and sliced into thin halfrounds |
| 1/4 |
c |
Chopped fresh mint |
| 1/2 |
c |
Finely shredded nappa cabbage |
| 1/4 |
c |
Chopped dryroasted nuts |
INSTRUCTIONS
Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and
salt in the bowl of a food processor and process until almost smooth. Bring
a large pot of salted water to a boil, add the noodles and cook for 2
minutes. Drain, rinse well with cold water and drain again. In a large
bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage.
Toss well and garnish with peanuts.
HOT OFF THE GRILL SHOW #HG1A07 8/7/98
All recipes Copyrighted by Bobby Flay 1998.
Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved
Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino
Recipe by: Bobby Flay/TVFN
Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Aug
28, 1998, converted by MM_Buster v2.0l.
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