Looking for a light meal or a unique salad with some grilled vegetables?  This is the perfect recipe.  This recipe uses rice noodle dish with grilled vegetables and a classic Vietnamese dressing.  The smoky asparagus and carrots really add a lot of flavor to this classic recipe.

Dressing:

• 1/3 cup fish sauce
• 1/4 cup white vinegar
• 3 tablespoons sugar
• 1 garlic clove, minced

Mix the ingredients together in a bowl, making sure the sugar is dissolved.  Set a side.

Salad:

• 8 ounces rice noodles
• 1 pound asparagus, trimmed and cut into 2-inch lengths
• 2 large carrots julienned
• 2 tablespoons peanut oil
• 3 tablespoons fresh mint, chopped
• 3 tablespoons fresh cilantro, chopped
• 3 tablespoons roasted peanuts, chopped

Prepare the grill for medium direct grilling.  Toss the carrots and asparagus with the peanut oil and place on a vegetable grill rack.  Grill over direct heat for about 5 to 8 minutes, while tossing every couple minutes.  Grill until vegetables are tender (5 to 8 minutes).

Prepare the rice noodles as instructed, boil for about 5 minutes.  Rinse noodles under cool water and till the noodles are cool.

Put the rice noodles in a bowl and pour about half the dressing and toss to coat.  You can either place the noodles on a large plate or on individual plates.  Combine with the vegetables and remaining dressing.  Sprinkle with mint, cilantro and peanuts.  Serve immediately.