Title: Vietnamese Rice-Noodle Salad
Categories: Salads, Ethnic
Yield: 6 servings

4 Cloves garlic; finely
-chopped
1 c Chopped cilantro
1 Jalapeno pepper; chopped
1 tb Honey
1/4 c Fresh lime juice
3 tb Fish sauce
1 ts Kosher salt
1 lb Dried rice vermicelli
2 Carrots; julienned
1 Cucumber; halved, peeled,
-seeded and sliced into thin
-halfrounds
1/4 c Chopped fresh mint
1/2 c Finely shredded nappa
-cabbage
1/4 c 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

Recipe by: Bobby Flay/TVFN

Posted to KitMailbox Digest by Pat Hanneman on Aug
28, 1998, converted by MM_Buster v2.0l.