Vietnamese Vermicelli Noodle Salad Recipe

If you’ve ever had the pleasure of enjoying a Vietnamese meal, you’ll know that their flavors are like no other—fresh, vibrant, and balanced with a touch of sweetness, saltiness, and a little bit of heat. This Vietnamese Vermicelli Noodle Salad is a perfect example of how simple ingredients can come together to create something truly extraordinary. Imagine a bowl full of tender vermicelli noodles, crisp vegetables, fresh herbs, and a tangy, sweet, and salty dressing that ties it all together. Add some crunchy peanuts and maybe a little grilled chicken or shrimp on top, and you’ve got yourself a dish that’s satisfying, refreshing, and packed with flavor. Trust me, you’re going to want to make this over and over again.

Why You’ll Love Vietnamese Vermicelli Noodle Salad

This salad isn’t just another leafy green mix—it’s a vibrant, satisfying, and totally customizable dish that’s perfect for lunch, dinner, or even a light appetizer. Here’s why it’s a favorite:

Light & Fresh

This salad is all about fresh ingredients that are light on the palate but big on flavor. The crisp vegetables and fresh herbs make each bite feel like a burst of sunshine.

Tangy & Sweet Dressing

The dressing is everything—it’s a perfect blend of fish sauce, lime juice, sugar, and a touch of chili. It brings the whole salad to life with its balance of sweet, salty, and sour.

Full of Texture

From the tender vermicelli noodles to the crunchy peanuts, and the crispness of the vegetables, every bite offers a new texture that makes this salad so satisfying.

Quick & Easy

If you’re looking for a meal that’s quick to prepare, this is it! With minimal cooking (just boil the noodles and maybe grill some protein), this salad comes together in no time.

Customizable

This salad is super versatile—add whatever protein you like (grilled chicken, shrimp, or even tofu), and feel free to experiment with the veggies and herbs. Want to make it spicier? Add extra chili. You can tweak it to fit your exact taste!

Ingredients

This salad is simple, but each ingredient plays a key role in making it sing. Here’s what you’ll need:

Vermicelli Noodles

The noodles are the base of this salad—light and chewy, they soak up all the tangy dressing and hold all the fresh veggies and herbs together.

Fresh Vegetables

We’re talking shredded carrots, cucumber, and sometimes cabbage. These veggies add a nice crunch and freshness to the dish.

Fresh Herbs

Herbs like cilantro, mint, and Thai basil add a fragrant and refreshing layer to the salad, bringing it all together.

Protein (Optional)

While the salad can be enjoyed on its own, adding grilled chicken, shrimp, or tofu turns it into a full meal. You can marinate and grill the protein for extra flavor.

Peanuts

Chopped peanuts are sprinkled on top to add crunch and that perfect nutty flavor that complements the salad beautifully.

Dressing

This is where the magic happens. A combination of fish sauce, lime juice, sugar, garlic, and chili gives the salad a tangy-sweet finish with a bit of heat. It’s simple but so full of flavor.

(Note: The full ingredient measurements are provided in the recipe card directly below.)

Instructions

Ready to make this refreshing and flavorful salad? Here’s how you can put it all together:

Cook the Noodles

Start by cooking the vermicelli noodles according to the package instructions. Once they’re done, drain them, rinse them with cold water to stop the cooking process, and set them aside to cool. The cold noodles will hold the dressing better and keep the salad nice and crisp.

Prepare the Vegetables

While the noodles are cooling, prep your vegetables. Shred the carrots, slice the cucumber into thin strips or julienne it, and chop any other veggies you’re adding. If you’re using cabbage, shred that as well.

Grill the Protein (Optional)

If you’re adding a protein, now’s the time to cook it. Grill your chicken, shrimp, or tofu and slice it into bite-sized pieces. If you’re using chicken or shrimp, a quick marinade of soy sauce, garlic, and a bit of lime juice will add extra flavor.

Make the Dressing

In a small bowl, whisk together the fish sauce, lime juice, sugar, garlic, and chili. Taste it and adjust as needed—if you like it sweeter, add more sugar; for extra heat, add more chili. The dressing should be a nice balance of salty, sweet, and sour.

Assemble the Salad

Now that everything is ready, it’s time to assemble the salad. In a large bowl, combine the cooled vermicelli noodles, shredded veggies, herbs, and protein (if using). Drizzle the dressing over the top and toss everything together. Be sure to coat all the noodles and veggies evenly with the dressing.

Garnish and Serve

Top the salad with chopped peanuts and extra fresh herbs. You can also add some chili slices for an extra kick. Serve immediately, and enjoy!

Nutrition Facts

Servings: 4
Calories per serving: 350
Total Fat: 14g
Saturated Fat: 2g
Cholesterol: 50mg
Sodium: 950mg
Carbohydrates: 42g
Fiber: 5g
Sugars: 10g
Protein: 18g (with chicken)

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 10 minutes (for protein)
• Total Time: 30 minutes

How to Serve Vietnamese Vermicelli Noodle Salad

This salad is perfect on its own, but here are a few ideas to make it even better:

Serve with Grilled Protein

While the salad is great on its own, it’s even better with a side of grilled chicken, shrimp, or tofu. It’s a satisfying, full meal that’s both healthy and delicious.

Pair with Spring Rolls

Vietnamese spring rolls are a great side dish to serve with this salad. Their fresh, crunchy ingredients complement the vermicelli noodles perfectly.

Enjoy as a Light Lunch

This salad is light, fresh, and filling, making it perfect for a lunch that won’t weigh you down. It’s great for meal prep, too!

Add Extra Heat

If you like your food spicy, drizzle some chili oil or sriracha over the top for an extra punch.

Additional Tips

Here are a few tips to make sure your Vietnamese Vermicelli Noodle Salad turns out perfectly:

Use Fresh Herbs

Fresh herbs are essential to this salad, so don’t skip them! They add fragrance and a burst of flavor that makes the salad feel vibrant and authentic.

Keep the Noodles Cold

Once you cook the noodles, rinse them with cold water to stop them from cooking further and to keep them from sticking together.

Customize the Vegetables

Feel free to swap out or add any vegetables you like. Bell peppers, cabbage, and even radishes are great additions.

Make the Dressing to Taste

The beauty of the dressing is how customizable it is. Taste it as you go and adjust the sugar, fish sauce, or lime juice until it’s just right for you.

Leftovers Storage

This salad is best served fresh, but if you have leftovers, store the noodles and dressing separately from the veggies and herbs. This way, the noodles won’t get soggy. Keep the leftovers in the fridge for up to 2 days.

FAQ Section

Q1: Can I use rice noodles instead of vermicelli?

A1: Yes, rice noodles work great in this salad too! They’ll absorb the dressing just as well and add a slight chewy texture.

Q2: How can I make this salad vegetarian?

A2: Skip the meat and tofu, or use a plant-based protein like tempeh or seitan. You can also load up on extra veggies for a satisfying vegetarian meal.

Q3: Can I make the dressing in advance?

A3: Yes! The dressing can be made in advance and stored in the fridge for up to a week. Just give it a good shake before using.

Q4: Can I use soy sauce instead of fish sauce?

A4: If you’re vegetarian or don’t have fish sauce, soy sauce can work as a substitute, but it won’t provide the same depth of flavor. Add a bit of lime juice or tamarind paste to bring in some tang.

Q5: Can I add fruit to the salad?

A5: Yes, you can! Mango or even pineapple would be a great addition for a touch of sweetness.

Q6: How do I make this salad spicier?

A6: Add extra chili or drizzle some sriracha sauce over the salad for an extra spicy kick.

Q7: Can I make this salad in advance?

A7: The salad is best served fresh, but you can prep the veggies, herbs, and noodles ahead of time. Just wait until right before serving to toss everything together with the dressing.

Q8: Can I use a different type of nut instead of peanuts?

A8: Absolutely! You can use cashews or almonds if you prefer. Just make sure to chop them finely for the best texture.

Q9: Can I make this salad without noodles?

A9: Yes, you can make a variation of this salad without noodles. Just load up on extra vegetables and herbs for a fresh, crunchy salad.

Q10: What’s the best protein to pair with this salad?

A10: Grilled chicken, shrimp, or tofu are all fantastic options. You could also use grilled pork or beef for a heartier protein.

Conclusion

This Vietnamese Vermicelli Noodle Salad is a vibrant and refreshing dish that’s as satisfying as it is delicious. With its balance of fresh vegetables, fragrant herbs, and tangy dressing, it’s a crowd-pleaser that’s perfect for any occasion. Plus, it’s so easy to customize, so you can make it just the way you like. Enjoy!

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