Vietnamese Rice-Noodle Salad Recipe - Allrecipes.com
Vietnamese Rice-Noodle Salad Recipe
  • READY IN 15 mins

Vietnamese Rice-Noodle Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Dec 14, 2005

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 Vietnam is the one mixes with boiled shredded chicken and nuoc cham (fish sauce) that sometimes people substitute with napa cabbage. Also, we don't have jalapeno pepper in Vietnam, it's actually red chilly that have bigger size that look like a jalapeno but taste different.

 
Most Helpful Critical Review
Oct 08, 2011

I was really excited about this recipe as I've never cooked with rice noodles OR fish sauce before. Well, turns out the fish sauce was just tooooo fishy for my taste but since I was making this for someone else's dinner, I had to make it work. So I added lemon pepper and chopped fresh basil, and it really added the right amount of zing and countered the fish taste.

 
Aug 09, 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.

 
May 09, 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.

 
Aug 26, 2004

This was really good. I tweeked it with more fish sauce, sugar and topped it off with fried tofu. To save time I used a food processor for the sauce. I will definitely use this again. Thanks!

 
Jul 18, 2005

Tastes very authentic. Good easy recipe. Instead of fish sauce, I used soya sauce. I also used the food processor to chop & combine first few ingredients. I suggest mixing together everything but noodles first, as stirring noodles is difficult -- I used my hands in the end! My hubby added shrimp to his dish, and really liked that.

 
Jun 13, 2003

Wow! Yummy...

 
Jan 07, 2011

We loved this and the leftovers were still great for lunch the next day! I've never cooked with fish sauce so I was worried I wouldn't like it so I only used 1 tbsp I also only used 1 tbsp of sugar. Then I was a little worried about not having enough sauce so I reduced the noodles to 8 ounces. It didn't taste too garlicky but it was a little hard on the stomach. Next time I might do 4 cloves or just not use the 5 largest ones on the bulb.

 

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Nutrition

  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 89.5 g
  • 29%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 188 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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