Vietnamese Rice Noodle Salad

Vietnamese Rice Noodle Salad

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Makes 4 servings


  • 5 cloves garlic, minced
  • 1 cup chopped cilantro
  • 1/2 jalapeno pepper, seeded and minced
  • 1/4 cup fresh lime juice
  • 3 tablespoons fish sauce or salt
  • 3 tablespoons granulated sugar
  • 1 (12-ounce) package dried rice noodles
  • 2 carrots, thinly sliced
  • 1 cucumber, chopped
  • 1/4 cup chopped fresh mint
  • 4 leaves Napa cabbage
  • 1/4 cup unsalted peanuts
  • 4 sprigs fresh mint


  1. Combine garlic, cilantro and pepper in a small bowl. Mix in lime juice, fish sauce and sugar and let rest for 5 minutes to combine flavors.
  2. Cook noodles in a pot of salted boiling water until tender, about 2 minutes; drain well. Rinse under cold water and drain well.
  3. Place noodles in a serving bowl and mix with carrots, cucumber, mint and cabbage. Drizzle with sauce and gently toss. Chill until ready to serve. Top salad with peanuts and fresh mint when ready to serve.


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