Fresh And Easy Vietnamese Noodle Salad Recipe

This Vietnamese Noodle Salad bursts with an array of fresh vegetables and a tangy, zesty dressing that awakens the palate. Delicately garnished with herbs, it perfectly balances textures and flavors. Enjoy a sublime Vermicelli Salad experience that elevates any meal into a refreshing celebration of vibrant taste.

I’ve always been impressed by how a few simple ingredients can create a dish that’s both healthy and full of flavor. One of my go-to recipes is this Fresh and Easy Vietnamese Noodle Salad which uses 8 oz rice vermicelli noodles as its hearty base.

I love tossing in 1 cup of shredded carrots and 1 red bell pepper, thinly sliced, for crunch and natural sweetness. Adding 1 cup bean sprouts and 1/2 cup shredded red cabbage not only boosts the nutritional value with vitamins but also gives the salad a vibrant look.

Fresh herbs like 1/2 cup chopped cilantro, fresh mint leaves and Thai basil really elevate the taste. The tangy dressing of 3 tablespoons Vietnamese rice vinegar, 2 tablespoons fish sauce, a tablespoon of lime juice, and a touch of sugar brings everything together in a refreshing way.

This salad is a great option if you need a side dish loaded with fiber and antioxidants and it goes well with grilled meats or chicken.

Why I Like this Recipe

I really love this recipe for a bunch of reasons:

1. I love how the mix of crunchy veggies and tender noodles gives me a refreshing bite every time I eat it. It’s like every forkful brings a mix of crisp and soft textures that remind me of summer.

2. I really appreciate how the tangy dressing, with its lime juice and rice vinegar, ties everything together. Its sweet and sour flavor always makes my taste buds sing, and it’s pretty amazing with grilled meats too.

3. I like that the recipe is super simple and fast to make. Even on busy days, I can whip this up and still enjoy a meal that’s both healthy and full of flavor.

4. The fresh herbs like cilantro, mint, and Thai basil make this salad feel vibrant. When I add them, it brings a punch of flavor that makes the dish feel special even though it’s really easy to prepare.

Ingredients

• Soft, chewy rice noodles provide carbohydrates and great texture in every bite.
• Crisp, fiber-rich sprouts add crunch and a subtle protein boost.
• Bright red bell peppers burst with vitamin C and a refreshing sweetness.
• Shredded carrots offer crunch and natural sweetness along with vibrant color.
• Fresh cilantro, mint, and Thai basil add a fragrant, slightly spicy flavour.
• Vietnamese rice vinegar lends a tangy, sour bite that balances the dish sweetness.
• Fish sauce infuses umami depth with a salty and savory kick that works wonders.
• Lime juice brightens all flavors with its sharp, citrus acidity you cannot resist.
• Shredded red cabbage adds fiber, crunch and a pop of color to the mix.

Ingredient Quantities

• 8 oz rice vermicelli noodles
• 1 cup bean sprouts
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 red bell pepper, thinly sliced
• 1/2 cup shredded red cabbage
• 1/4 cup thinly sliced red onion
• 1/2 cup chopped fresh cilantro
• 1/2 cup fresh mint leaves
• 1/2 cup fresh Thai basil leaves
• 3 tablespoons Vietnamese rice vinegar
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 1/2 tablespoons granulated sugar
• 1 garlic clove, minced
• 1 small red chili, thinly sliced (adjust heat to taste)
• Salt and pepper, to taste

How to Make this

1. Start by cooking the rice vermicelli noodles in a large pot of boiling water following the package directions then drain and rinse them under cold water to stop the cooking process.

2. While the noodles are cooling, prep your veggies by placing the bean sprouts, shredded carrots, thinly sliced cucumber, sliced red bell pepper, shredded red cabbage, and thinly sliced red onion in a big bowl.

3. Add in the chopped cilantro, fresh mint, and Thai basil leaves to bring in that amazing burst of color and flavor.

4. In a small bowl mix together the Vietnamese rice vinegar, fish sauce, lime juice, granulated sugar, and minced garlic until the sugar dissolves.

5. Stir in the thinly sliced red chili into the dressing and season with salt and pepper to taste.

6. Pour the dressing over the veggies and toss them together so they all get well-coated.

7. Add the cooked and cooled noodles into the big bowl and toss everything together gently so the noodles don’t break.

8. Let the salad sit for about 5 to 10 minutes so the flavors can really come together, then give it one more toss before serving.

Equipment Needed

1. A large pot to boil the water and cook the rice vermicelli noodles
2. A colander to drain and rinse the noodles under cold water
3. A large bowl to combine the veggies and later toss in the noodles
4. A small bowl to mix up the Vietnamese dressing
5. A cutting board and a sharp knife for slicing and chopping all the fresh produce
6. Measuring cups and spoons to accurately measure the sauces and spices
7. A set of tongs or a spatula to gently toss everything together

FAQ

Fresh And Easy Vietnamese Noodle Salad Recipe Substitutions and Variations

• Rice Vermicelli Noodles: If you cant find it, try using thin spaghetti or cellophane noodles. They work pretty well in the salad.
• Fish Sauce: If you’re not a fan or need a vegan option, swap it for soy sauce mixed with a splash of water, which gives a similar savory kick.
• Vietnamese Rice Vinegar: You can sub apple cider vinegar or white vinegar mixed with a little sugar if you dont have it on hand.
• Thai Basil: No Thai basil? Regular basil or even more mint can do the trick, just adjust to your taste.

Pro Tips

1. Make sure you have all your veggies prepped and ready before you start cooking so you dont end up rushing or overcooking some of the ingredients. Having everything chopped and measured ahead of time makes the process much simpler and keeps the flavours balanced when everything gets tossed together.

2. When rinsing the rice noodles, use plenty of cold water and toss them gently. This really stops the cooking process and helps keep them from getting too mushy when they finally get mixed with the dressing and veggies.

3. Let the salad sit for at least 5 minutes before serving. This extra few minutes lets the dressing fully soak into the veggies and noodles, giving a more intense and well rounded flavour every bite.

4. If you like a bit more crunch and texture, try sprinkling some toasted sesame seeds or chopped peanuts on top just before serving. It adds an extra layer of flavour and a nice crunch that contrasts with the soft noodles.