Reviewed: Aug. 29, 2009

Oh I really didn't like it. I made extra sauce and I felt like it still needed more. The flavor was okay. It called for a whole lot of noodles which I thought was way too much. Not close enough to the restaurant style I was looking for but not gross enough for me not to finish (well eat until I was full).

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Marissa

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 4, 2009

This is very good! It's really easy and very light. Perfect summer side dish. Everyone was going back for seconds.

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Roxy

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Los Angeles, California, USA

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Reviewed: Jun. 9, 2009

This salad was wonderful, followed recipe exactly and it was a hit!

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MAGGIELB

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Reviewed: Apr. 24, 2009

Very tasty -- definitely got the Vietnamese flavor. I think the carrots would be better sauteed along with the garlic, but, I haven't tried that yet. Also, be careful on how much pasta you make! You can easily overwhelm the amount of sauce made. I will make it again, but with those changes.

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Lara

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Reviewed: Apr. 16, 2009

I LOVE this dish! It's one I discovered at a Vietnamese French Bakery/Cafe in Bellingham, WA years ago and it's taken me a long time to find a recipe for it because I didn't know what it was called. I sometimes make it with Kelp noodles which are practically zero carbs and zero calories. You could also make it with shiratake tofu noodles for the same low-carb/low calorie dish. I always put some satay chicken in it for a complete meal! The only change I make is to add some water to the sauce to make it less "fishy".

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KimG

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Reviewed: Feb. 5, 2009

Really good! I like to add roasted red beef or pork to make it even more authentic, like the ones I get from vietnamese restaurants or asian shops. I use packaged shredded lettuce for ease. The sauce makes this kind of recipe and the only thing I don't like much is the sauce in this recipe so I used a similar sauce from the Vietnamese Fresh Spring Rolls recipe instead---perfect!

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SSX

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Reviewed: Jan. 12, 2009

Great recipe, really easy to make and doesn't take too long. Tastes just like the vietnamese noodles at the restaurants. Only thing was that mine didn't have as much flavor as I'd like (i like a lot), probably should've made some more sauce. Will definitely make this again.

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chauzer

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Reviewed: Nov. 13, 2008

This is absolutely delicious. I didn't put in the jalapenos and mint, though, because I didn't have any, and i will leave out the cukes next time (personal preference). I'd love to figure out a way to get rid of all of the water that the cabbage releases (you'll see with leftovers) ahead of time. Maybe cut it, let it sit overnight in the fridge with a bit of vinegar, then drain before adding to the rest of the salad? I don't mind floppy cabbage myself. I don't know - I'm not a pro by any means!

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Carin

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Reviewed: May 3, 2008

This is a great recipe. For our taste I changed a few things. I only use one clove of garlic. 5 was way to much. I also do not use jalapeno's. Instead of 3 tbs fish sauce I use 1 tsp just to add a hint of flavor. Also I use just a few leaves of mint so as not to overpower the salad. We omit the cabbage. As garnish we leave out chili garlic and peanuts to add optionally. The flavors blend over time so this is best on the 2nd day. Nice light fresh flavor for summer.

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Nina

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: New Ipswich, New Hampshire, USA

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Reviewed: Jan. 25, 2008

Liked alot though changed up the sauce (not as much chilantro, etc) and will continue to change up as it was still not quite right. Also used romain lettuce instead of cabage.

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Mercedes

Cooking Level: Beginning

Home Town: Rosemary, Alberta, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Jan. 12, 2008

I tried this recipe for the first time tonight and my whole family absolutely loved (devoured) it! I added 2 cups of chopped up BBQ pork (cha-siu) bits to the salad and served it as the main course. Vietnamese rolls for appetizers; and shrimp & snap pea stir-fry as a side dish.

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lauren77

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Reviewed: Nov. 1, 2007

The cilantro dressing is soooo good! This can totally be an entree if you add some meat to it, but it is totally fine by itself! The only thing I changed was subbed hoisin sauce and soy sauce for the vegetarian fish sauce (allergic) and omitted the cabbage. Yum!

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Oct. 30, 2007

Very tasty! I opted out of using the fish sauce, and just added a bit more salt. DH also put some hot sauce on his. We decided to eat it w/ chicken, so I skillet-cooked bits of boneless, skinless chicken breast sprinkled w/ salt, pepper, and a generous amount of rosemary.

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PJCFolbrecht

Cooking Level: Beginning

Home Town: Iowa Falls, Iowa, USA

Living In: Brown Deer, Wisconsin, USA

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Reviewed: Aug. 15, 2007

Yum yum!!! I added some satay-marinated chicken on top to make a meal in itself. It is the perfect summer dish as it requires little cooking/time in the kitchen. I recommend making a double batch of the sauce; you'll want to eat it out of the bowl! Will definitely be making this again

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ETHERICJOURNEYS

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Reviewed: Aug. 9, 2007

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.

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BATCAVES

Cooking Level: Expert

Home Town: Vinton, Louisiana, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Jul. 29, 2007

I made this with minor changes due to being unable to locate rice noodles today. I used some ramen-like asian noodles instead. My package was 8oz and it made 4x what I needed so I don't know if you really need 12oz of rice noodles based on the quantity of sauce. I used hoisin sauce instead of fish sauce and added 1 tbsp of rice vinegar at the end just to help blend the flavors. I chilled it and served it cold with the "Asian Salmon Cakes with Creamy Miso and Sake Sauce" recipe from this site along with some steamed baby bok choy. It was a great dinner. Will make this again.

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JennyB

Cooking Level: Intermediate

Home Town: Stow, Massachusetts, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: May 9, 2007

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 shredded lettace instead of chinese cabbage, because that how the resturant did it. Thank you for the wonderful recipe.

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Marj

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2007

Wonderful Salade even with out the pepper.

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FrancoAmerican

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Oct. 7, 2006

I thought this was quite good but could have used a bit more dressing. I used 2 red chili padis instead of jalapeno (jalapenos aren't Vietnamese!) and put the cabbage in with the noodles to cook. Also reduced the fish sauce to 2 tbsp and sugar to 1 tbsp. It was missing something...not sure what...but still pretty good.

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MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Bellevue, Washington, USA

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Reviewed: Jul. 10, 2006

I omitted the jalapeno as I don't care for them, and used cashews instead of peanuts as that's what I had on hand. This was pretty good, but I didn't like the rice noodles at all - the texture was a little slimey and unpleasant. If I were to make it again, I would use angel hair pasta instead.

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