Vietnamese Rice Noodle Salad
55 mins (prep 45, cooking 10)
14 ingredients
4-6 servings
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!

Categories:  <-60-mins , side-dish , low-sat.-fat , taste~mood , spicy , vietnamese , low-in... , time-to-make , asian , low-protein , low-fat , low-cholesterol , healthy , vegetable ,
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Serving Size (108.51 g)
Servings 4
Amount per Serving
Calories 276.75 Calories from Fat 92.97
% Daily Value *
Total Fat 10.33g 63.6%
Saturated Fat 0.66g 13.23%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1582.29mg 263.72%
Total Carbohydrate 39.69g 52.92%
Dietary Fiber 9.08 g 145.22%
Sugars 8.39 g %
Protein 17.35g 138.79%
Vitamin A 4061.66IU% Vitamin C 338.18mg%
Calcium 817.0mg% Iron 27.58mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh lime juice, dried rice vermicelli, napa cabbage, roasted