Recipe by JEN
"This is a good salad for a hot day."
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loosely packed chopped cilantro
jalapeno pepper, seeded and minced
fresh lime juice
vegetarian fish sauce
1 (12 ounce) package
dried rice noodles
cucumber, halved lengthwise and chopped
chopped fresh mint
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.
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.
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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Vietnamese Rice-Noodle Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 48
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