*  Exported from  MasterCook  Buster  *

                       Vietnamese Rice-Noodle Salad

Recipe By     : Bobby Flay/TVFN
Serving Size  : 6    Preparation Time :
Categories    : Salads                           Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cloves        garlic -- finely chopped
   1      cup           chopped cilantro
   1                    jalapeno pepper -- chopped
   1      tablespoon    honey
     1/4  cup           fresh lime juice
   3      tablespoons   fish sauce
   1      teaspoon      kosher salt
   1      pound         dried rice vermicelli
   2                    carrots -- julienned
   1                    cucumber -- halved, peeled,
                        -- seeded and sliced
                        -- into thin
                        -- halfrounds
     1/4  cup           chopped fresh mint
     1/2  cup           finely shredded nappa cabbage
     1/4  cup           chopped dryroasted nuts

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
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