Vietnamese Rice Noodle Salad

---

We made this dish by bobby flay to go with a crispy, grilled duck we're doing on the bge tonight. We started out with a big bowl of steaming, salted edamame and a chilled sauvignon blanc. Note: to this we added a chopped green onion, thai chili sauce, and rice wine vinegar just to finish it off. Great warm weather food!!

---

Steps

---

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 chopped nuts.

---

Ingredients

---

garlic cloves, cilantro, jalapeno, honey, fresh lime juice, fish sauce, kosher salt, rice vermicelli, carrots, cucumber, of fresh mint, napa cabbage, nuts