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!

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 4  garlic cloves, finely chopped
• 1  cup cilantro, chopped
• 1  jalapeno, chopped
• 1  tablespoon honey
• 1⁄4 cup fresh lime juice
• 3  tablespoons fish sauce
• 1  teaspoon kosher salt
• 1  lb  dried  rice vermicelli
• 2  carrots, julienned
• 1  cucumber, halved, peeled, seeded and sliced into thin half rounds
• 1⁄4 cup of fresh mint, chopped
• 1⁄2 cup napa cabbage, finely shredded
• 1⁄4 cup  dry roasted  nuts, chopped

Directions

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.