Steps to Prepare Vietnamese Chao

Vietnamese Rice Noodle Salad

A simple, and nourishing vietnamese rice porridge called cháo gà.

Recipe Summary Vietnamese Rice Noodle Salad

This is a good salad for a hot day.

Ingredients | Vietnamese Chao

5 cloves garlic

1 cup loosely packed chopped cilantro

½ jalapeno pepper, seeded and minced

3 tablespoons white sugar

¼ cup fresh lime juice

3 tablespoons vegetarian fish sauce

1 (12 ounce) package dried rice noodles

2 carrots, julienned

1 cucumber, halved lengthwise and chopped

¼ cup chopped fresh mint

4 leaves napa cabbage

¼ cup unsalted peanuts

4 sprigs fresh mint

Directions

Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.

Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.

Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

Info | Vietnamese Chao

prep: 15 mins total: 15 mins Servings: 4 Yield: 4 servings

TAG : Vietnamese Rice Noodle Salad

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