All other ingredients is right just want to confirm that in Vietnam people don't put napa cabbage (chinese cabbage) in noodle salad at all, but regular lettuce! The only cabbage salad dish in Vietnam is the one mixes with boiled shredded chicken and nuoc cham (fish sauce) that sometimes people substitute with napa cabbage. Also, we don't have jalapeno pepper in Vietnam, it's actually red chilly that have bigger size that look like a jalapeno but taste different.
All other ingredients is right just want to confirm that in Vietnam people don't put napa cabbage (chinese cabbage) in noodle salad at all, but regular lettuce! The only cabbage salad dish in Vietnam is the one mixes with boiled shredded chicken and nuoc cham (fish sauce) that sometimes people substitute with napa cabbage. Also, we don't have jalapeno pepper in Vietnam, it's actually red chilly that have bigger size that look like a jalapeno but taste different.
Our vietnamese resturant closed and I was upset. I started looking for a good noodle bowl recipe and this one is real close. I use a drop of Chili oil instead of a jalapeno. I also use shredded lettace instead of chinese cabbage because that how the resturant did it. Thank you for the wonderful recipe.
This is a nice light and healthy meal and very delicious. I substituted kale for the cabbage (for a little more nutrition) and dried thai peppers for the jalapenos. I'll be making this again.
This was really good. I tweeked it with more fish sauce sugar and topped it off with fried tofu. To save time I used a food processor for the sauce. I will definitely use this again. Thanks!
Tastes very authentic. Good easy recipe. Instead of fish sauce I used soya sauce. I also used the food processor to chop & combine first few ingredients. I suggest mixing together everything but noodles first as stirring noodles is difficult -- I used my hands in the end! My hubby added shrimp to his dish and really liked that.
We loved this and the leftovers were still great for lunch the next day! I've never cooked with fish sauce so I was worried I wouldn't like it so I only used 1 tbsp I also only used 1 tbsp of sugar. Then I was a little worried about not having enough sauce so I reduced the noodles to 8 ounces. It didn't taste too garlicky but it was a little hard on the stomach. Next time I might do 4 cloves or just not use the 5 largest ones on the bulb.
This was really good. I was worried it would be too garlicky but the lime juice seemed to mellow it out quite a bit. Next time I'll probably use about half the cilantro. I substituted soy sauce for the veg. fish sauce and it was fine but it would probably be even better with the real thing. Worthy of a summer potluck or barbecue.
Wondeful! Delicious in every way. This is just like I have eaten in many Vietnamese restaurants. Thank you so much!
I was really excited about this recipe as I've never cooked with rice noodles OR fish sauce before. Well turns out the fish sauce was just tooooo fishy for my taste but since I was making this for someone else's dinner I had to make it work. So I added lemon pepper and chopped fresh basil and it really added the right amount of zing and countered the fish taste.
