VIETNAMESE VERMICELLI NOODLE SALAD
Vietnamese vermicelli noodle salad is light, refreshing, and full of vibrant flavours. With rice noodles, fresh herbs, crisp veggies, and tangy dressing, it’s a healthy dish perfect for lunch, dinner, or as a side.
Ingredients
- 8 oz rice vermicelli noodles
- 1 cup shredded carrots
- 1 cucumber julienned
- 1 cup shredded lettuce or cabbage
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ½ cup bean sprouts
- ½ cup crushed peanuts
For the Dressing:
- ¼ cup fish sauce
- 3 tablespoons lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 garlic clove minced
- 1 small red chili finely chopped (optional)
Instructions
- Cook Noodles: Boil rice vermicelli noodles according to package directions. Drain, rinse under cold water, and set aside.
- Prepare Vegetables: Arrange carrots, cucumber, lettuce, herbs, and bean sprouts in a large bowl.
- Make Dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, garlic, and chili. Adjust sweetness or tanginess to taste.
- Assemble Salad: Add noodles to the vegetables and toss gently with the dressing.
- Top and Serve: Garnish with crushed peanuts before serving.
Notes
- Make Ahead: Prepare noodles and dressing ahead; combine with veggies just before serving.
- Flavor Variations: Add grilled chicken, shrimp, or tofu for extra protein.
- Serving Suggestions: Serve as a main meal or alongside other Vietnamese dishes.
- Storage Tips: Store salad and dressing separately; mix fresh before serving to avoid sogginess.