Description
This Vietnamese Vermicelli Noodle Salad is a refreshing and vibrant dish loaded with fresh herbs, crisp vegetables, and rice noodles, all tossed in a tangy, savory dressing. It’s a perfect light meal or side dish!
Ingredients
Scale
For the Salad:
- 8 oz vermicelli rice noodles
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh basil, chopped
- 1/4 cup chopped peanuts (optional, for crunch)
- 1/4 cup fried shallots (optional, for garnish)
- 1/2 cup bean sprouts (optional)
For the Dressing:
- 3 tbsp fish sauce (or soy sauce for vegetarian option)
- 2 tbsp rice vinegar
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp sugar
- 1 garlic clove, minced
- 1 small red chili, finely chopped (optional for heat)
- 1/4 cup water
Instructions
- Prepare the Noodles:
- Cook the vermicelli noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process and keep the noodles from sticking together.
- Prepare the Vegetables:
- While the noodles are cooling, prepare the vegetables: shred the carrots, julienne the cucumber, and chop the cilantro, mint, and basil.
- Make the Dressing:
- In a small bowl, whisk together the fish sauce, rice vinegar, lime juice, sugar, garlic, chopped chili (if using), and water. Taste and adjust the seasoning, adding more sugar or lime juice if desired.
- Assemble the Salad:
- In a large mixing bowl, combine the cooled vermicelli noodles, shredded carrots, cucumber, and fresh herbs. Toss to mix.
- Serve:
- Drizzle the dressing over the salad and toss again to coat everything evenly.
- Top with chopped peanuts, fried shallots, and bean sprouts (if using) for extra crunch and flavor.
- Serve and Enjoy:
- Serve immediately, or chill for 10-15 minutes to let the flavors meld together.
Notes
- This salad is great on its own, but you can also add grilled chicken, shrimp, or tofu for added protein.
- If you prefer a sweeter dressing, add a little extra sugar to taste.
- The salad can be made ahead, but for the best freshness, it’s best served within a few hours.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Dessert, Side Dish
- Method: Tossing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving (1/4 of the salad)
- Calories: 180
- Sugar: 6g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0g