Recipe - Vietnamese Rice-Noodle Salad

4 Cloves garlic; finely
chopped
1 cup Chopped cilantro
1 Jalapeno pepper; chopped
1 tablespoon Honey
One fourth cup Fresh lime juice
3 tablespoon Fish sauce
1 teaspoon Kosher salt
1 pound Dried rice vermicelli
2 Carrots; julienned
1 Cucumber; halved, peeled,
seeded and cut or sliced up into thin
halfrounds
One fourth cup Chopped fresh mint
One half cup Finely shredded nappa
cabbage
One fourth cup 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 kitpath@earthlink.net on Aug
28, 1998, converted by MM_Buster v2.0l.