Vietnamese Rice Noodle Salad

Total Time
45 mins
10 mins

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!

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  1. Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.
  2. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes.
  3. Drain, rinse well with cold water and drain again.
  4. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint, and napa cabbage.
  5. Toss well and garnish with chopped nuts.