Description
This Vietnamese Noodle Salad is a fresh, vibrant dish made with rice vermicelli, crisp vegetables, fragrant herbs, and a tangy sweet-sour dressing. Light yet satisfying, it’s perfect as a main meal or refreshing side.
Ingredients
- 8 oz rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup red bell pepper, thinly sliced
- 1 cup bean sprouts
- 1 cup shredded lettuce or napa cabbage
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh Thai basil, chopped (optional)
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh lime juice
- 3 tablespoons fish sauce (or soy sauce for vegan/vegetarian)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons water
- 1 garlic clove, minced
- 1 small red chili, finely chopped (optional)
Instructions
1. Bring a pot of water to a boil and cook the rice vermicelli according to package instructions, about 3–4 minutes. Drain and rinse under cold water, then set aside.
2. Prepare the vegetables by shredding the carrots, julienning the cucumber, slicing the bell pepper, and chopping the lettuce and herbs.
3. In a small bowl, whisk together lime juice, fish sauce, rice vinegar, honey, water, minced garlic, and chili if using. Adjust seasoning to taste.
4. In a large bowl, combine the cooked noodles, vegetables, and herbs.
5. Pour the dressing over the salad and toss until evenly coated.
6. Garnish with chopped roasted peanuts and extra herbs.
7. Serve immediately while fresh and crisp.
Notes
Serve as a light main dish or pair with grilled chicken, shrimp, tofu, or edamame for added protein.
This salad is best enjoyed fresh but can be prepped ahead by storing noodles, veggies, and dressing separately.