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Vietnamese Vermicelli Noodle Salad

Vietnamese Vermicelli Noodle Salad

Vietnamese Vermicelli Noodle Salad is a fresh, vibrant, and light dish combining delicate rice vermicelli noodles with crisp vegetables, aromatic herbs, and a tangy, slightly sweet dressing. Perfect for any meal or gathering, it delivers a refreshing balance of textures and flavors that’s quick to prepare and easily customizable to suit various dietary preferences.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Noodles

  • Rice vermicelli noodles – 150g (about 5 oz)

Herbs

  • Fresh mint – 1/4 cup, chopped
  • Fresh cilantro – 1/4 cup, chopped
  • Thai basil – 1/4 cup, chopped

Vegetables

  • Carrots – 1 medium, julienned
  • Cucumber – 1 medium, julienned
  • Bean sprouts – 1 cup, rinsed

Protein

  • Grilled shrimp, chicken, or tofu – 200g (7 oz), sliced

Nuts

  • Toasted peanuts – 1/4 cup, crushed

Dressing

  • Fish sauce – 3 tablespoons
  • Fresh lime juice – 2 tablespoons
  • Granulated sugar – 1 tablespoon
  • Garlic – 1 clove, minced
  • Fresh chili (such as bird’s eye chili) – 1 small, finely chopped (adjust to taste)

Instructions

  1. Prepare the Noodles: Soak or boil the rice vermicelli noodles according to package instructions until tender but still slightly firm. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
  2. Prep the Vegetables and Herbs: Wash and dry the fresh herbs thoroughly. Julienne the carrots and cucumbers into thin strips, and rinse the bean sprouts well. These fresh ingredients enhance the salad’s lively texture and flavor.
  3. Cook the Protein: Grill or pan-sear your choice of protein such as shrimp, chicken, or tofu until cooked through and flavorful. Allow it to cool slightly, then slice into bite-sized pieces.
  4. Make the Dressing: Whisk together fish sauce, freshly squeezed lime juice, minced garlic, sugar, and finely chopped chili to create a balanced, tangy, and slightly sweet dressing.
  5. Toss Everything Together: In a large bowl, combine the prepared noodles, vegetables, herbs, and protein. Pour the dressing over the mixture and toss gently to coat everything evenly. Top with toasted peanuts and serve immediately for the freshest experience.

Notes

  • Do not overcook the noodles; aim for al dente to maintain a pleasant chew.
  • Use fresh herbs for the best flavor; avoid dried herbs.
  • Prep vegetables and herbs in advance to speed up assembly.
  • Adjust the dressing ingredients to balance sweetness, saltiness, and acidity to your taste.
  • Serve immediately to enjoy the salad’s best textures and vibrant flavors.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No-cook / Grilling
  • Cuisine: Vietnamese
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (about 1/4 of recipe)
  • Calories: 320 kcal
  • Sugar: 8 g
  • Sodium: 700 mg
  • Fat: 10 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 18 g
  • Cholesterol: 50 mg

Keywords: Vietnamese salad, vermicelli noodle salad, fresh herbs, healthy salad, gluten free, quick meal, light dinner, Vietnamese cuisine