www.sixfingeredman.net
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vietnamese noodle salad

From Bobby Flay's "Hot Off the Grill"

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 napa 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.