Name: Vietnamese Vermicelli Noodle Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Vietnamese
Ingredients: 200g rice vermicelli noodles; 1 cup shredded carrots; 1 cup thinly sliced cucumber; ½ cup bean sprouts; ¼ cup fresh cilantro, chopped; ¼ cup fresh mint leaves, chopped; ¼ cup crushed peanuts; ¼ cup fried shallots; ⅓ cup soy sauce; 2 tablespoons lime juice; 2 teaspoons sugar; 1 clove garlic, minced; 1 small chili, finely chopped (optional)

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Picture this: a vibrant, refreshing bowl filled with the crunch of fresh veggies, the delicate chew of vermicelli noodles, and a tangy, savory dressing that ties it all together. That’s exactly what you’re in for with this Vietnamese Vermicelli Noodle Salad! It’s bright, light, and bursting with flavor—everything you need for a meal that feels like a celebration. Whether you’re craving something healthy, looking for a quick lunch, or need a standout dish for a get-together, this salad is a total winner. Trust me, once you take a bite, you’ll be hooked!

Why You’ll Love Vietnamese Vermicelli Noodle Salad

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: This salad is perfect for any occasion. It’s light enough for lunch, hearty enough for dinner, and makes a perfect side dish for a barbecue or picnic. It can easily stand on its own or complement your favorite grilled proteins!

Budget-Friendly: Made with ingredients that are easy to find at your local grocery store, this salad doesn’t break the bank. A simple mix of fresh veggies, herbs, and noodles, it’s an inexpensive way to treat yourself to a tasty, satisfying meal.

Quick and Easy: The beauty of this salad is that it comes together so fast—perfect for those busy weeknights when you don’t feel like spending hours in the kitchen. Plus, it’s no-fuss and simple to prepare, so you don’t have to worry about anything complicated.

Customizable: Feel free to play around with the ingredients! You can add tofu, shrimp, or even grilled chicken to make it heartier. Adjust the dressing to your liking—add more lime for a zesty punch or a little more sugar for a touch of sweetness.

Crowd-Pleasing: Whether you’re serving this as a light meal or a refreshing side dish, everyone will love it. The mix of fresh herbs, crunchy veggies, and savory dressing is always a hit, and it’s especially great for potlucks or barbecues where everyone can help themselves.

Ingredients

Here’s what you’ll need to make this vibrant, fresh salad that’s bursting with flavor:

Vermicelli Noodles: The base of the salad. These thin rice noodles are light and delicate, and they soak up the dressing beautifully. They provide a perfect texture that complements the crunchy veggies.

Cucumber: A cool, crisp element that adds crunch and a refreshing flavor. It balances the other ingredients and gives the salad a nice contrast in texture.

Carrots: Shredded carrots bring a bit of sweetness and color to the salad. They add crunch and a mild flavor that blends perfectly with the other fresh veggies.

Fresh Herbs (Mint, Cilantro, and Thai Basil): These aromatic herbs are what make the salad truly sing! The mint adds a burst of freshness, the cilantro gives it an herby bite, and the Thai basil brings a unique, slightly peppery flavor that ties everything together.

Peanuts: Crunchy, roasted peanuts add texture and a salty, nutty flavor that complements the fresh veggies and the tangy dressing. They’re a must for that extra crunch.

Lime: Fresh lime juice adds acidity and brightness to the salad. It gives the dish that zesty, refreshing flavor that balances the sweetness of the carrots and the richness of the peanuts.

Fish Sauce: A key ingredient in Vietnamese cooking, fish sauce provides umami and depth of flavor to the dressing. It’s salty and savory, making it a perfect counterpart to the sweet and sour elements.

Garlic: Fresh garlic adds a savory kick to the dressing. It brings out all the flavors and helps balance the sweetness from the sugar and lime.

Sugar: A little sugar is added to the dressing to give it that subtle sweetness that balances the salty, sour, and umami flavors.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s break down the steps to making this delicious salad:

Prepare the Vermicelli Noodles: Cook the vermicelli noodles according to the package instructions. Once they’re done, drain them and rinse under cold water to stop the cooking process. Set aside to drain completely.

Prep the Veggies: While the noodles are cooling, shred the carrots and slice the cucumber into thin matchsticks. Chop the fresh herbs—mint, cilantro, and Thai basil—into small pieces. You want these to be fresh and fragrant.

Make the Dressing: In a small bowl, combine fish sauce, lime juice, sugar, minced garlic, and a splash of water. Stir until the sugar dissolves. Taste and adjust the flavors, adding more lime or sugar if needed to balance the sweet and sour.

Assemble the Salad: In a large bowl, toss the cooled noodles with the shredded carrots, cucumber, and fresh herbs. Drizzle the dressing over the salad and give everything a good mix to ensure the noodles are coated in that delicious, tangy sauce.

Garnish: Top the salad with crushed peanuts for a crunchy texture and extra flavor. Feel free to add more herbs or a squeeze of lime for an extra burst of freshness.

Serve and Enjoy: Serve immediately for the best flavor, or refrigerate for a little while if you want the flavors to meld. This salad is great served chilled, but it’s just as tasty at room temperature!

Nutrition Facts

Servings: 4
Calories per serving: 150

Preparation Time

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

How to Serve Vietnamese Vermicelli Noodle Salad

This dish is light, refreshing, and perfect on its own, but it also pairs wonderfully with a variety of sides:

Grilled Meats: Serve it with grilled chicken, pork, or shrimp for a more substantial meal.
Spring Rolls: Pair with fresh Vietnamese spring rolls for a delicious, light meal.
Rice Paper Wraps: You can serve this salad alongside rice paper wraps filled with shrimp or tofu for a fun and interactive meal.
Cold Soups: A chilled cucumber soup or a light miso soup complements the freshness of this salad.

Presentation is key! Serve this salad in a large bowl or platter, and add a few extra sprigs of fresh herbs on top for that pop of color.

Additional Tips

Here are a few extra tips to help you make the most of this salad:

Prep Ahead: You can make the dressing ahead of time and store it in the fridge for up to a week. You can also prep the veggies and noodles a day in advance for an easy assembly when it’s time to eat.
Make it Vegan: To make this salad vegan, simply swap out the fish sauce for soy sauce or a vegan-friendly alternative.
Add Protein: For a heartier version, toss in some grilled shrimp, chicken, or even crispy tofu.
Adjust the Dressing: If you like your dressing extra tangy, add more lime juice. For a sweeter twist, increase the sugar a little.
Storage Tips: This salad is best eaten fresh, but you can store leftovers in the fridge for up to 2 days. The noodles may soften a little, but it’ll still be delicious!

FAQ Section

Q1: Can I substitute the fish sauce with something else?
A1: Yes! If you don’t want to use fish sauce, soy sauce is a great substitute, or you can use a vegan fish sauce alternative.

Q2: Can I make this salad ahead of time?
A2: You can prep the ingredients ahead of time, but it’s best to assemble the salad right before serving to keep the veggies fresh and crisp.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 2 days. The noodles may soften, but the flavors will still be great!

Q4: Can I add other vegetables to this salad?
A4: Absolutely! You can add bell peppers, shredded cabbage, or even bean sprouts for extra crunch.

Q5: Is there a way to make this salad spicier?
A5: Yes! Add some sliced fresh chili peppers or a dash of chili flakes to the dressing to spice things up.

Q6: Can I use a different type of noodle?
A6: While vermicelli noodles are traditional, you can use rice noodles or even soba noodles if that’s what you have on hand.

Q7: Can I make this salad without the peanuts?
A7: You can totally skip the peanuts if you have allergies or just prefer not to use them. You can substitute with cashews or sunflower seeds for a different texture.

Q8: Is this salad gluten-free?
A8: Yes! Just make sure to use gluten-free soy sauce or tamari in place of the fish sauce if you need it to be entirely gluten-free.

Q9: Can I add protein to make this more filling?
A9: Yes! Add grilled shrimp, chicken, or tofu to make it a heartier meal.

Q10: Can I freeze this salad?
A10: This salad is best served fresh, so I wouldn’t recommend freezing it. However, you can store leftovers in the fridge for a couple of days.

Conclusion

There you have it—a vibrant, fresh, and super tasty Vietnamese Vermicelli Noodle Salad that’s perfect for any meal! Whether you’re enjoying it as a light lunch or serving it alongside your favorite grilled proteins, it’s guaranteed to bring a burst of flavor to your table. I hope you give this recipe a try and fall in love with the zesty, crunchy goodness of this delicious salad! Enjoy!