Vietnamese Rice Noodle Salad

5 cloves garlic
1 cup loosely packed chopped cilantro
1/2 jalapeno pepper, seeded and minced
3 tablespoons white sugar
1/4 cup fresh lime juice
3 tablespoons vegetarian fish sauce, or 1 teaspoon salt
1 (12 ounce) package rice vermicelli
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
1/4 cup coarsley chopped fresh mint
4 leaves napa cabbage
1/4 cup unsalted peanuts
4 sprigs fresh mint

  1. 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.
  2. Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well.
  3. Rinse the noodles with cold water until they have cooled. Let them drain again.
  4. Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad
  5. garnished with the peanuts and mint sprigs.

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