*  Exported from  MasterCook  Buster  *
 
                        Vietnamese Rice-Noodle Salad
 
 Recipe By     : Bobby Flay/TVFN
 Serving Size  : 6    Preparation Time :
 Categories    : Salads                           Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cloves        garlic -- finely chopped
    1      cup           chopped cilantro
    1                    jalapeno pepper -- chopped
    1      tablespoon    honey
      1/4  cup           fresh lime juice
    3      tablespoons   fish sauce
    1      teaspoon      kosher salt
    1      pound         dried rice vermicelli
    2                    carrots -- julienned
    1                    cucumber -- halved, peeled,
                         -- seeded and sliced
                         -- into thin
                         -- halfrounds
      1/4  cup           chopped fresh mint
      1/2  cup           finely shredded nappa cabbage
      1/4  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
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