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Vietnamese Vermicelli Noodle Salad

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A refreshing and flavorful Vietnamese-style vermicelli noodle salad packed with fresh vegetables, aromatic herbs, and a tangy, slightly sweet dressing. Topped with crunchy peanuts and fried shallots, this dish makes for a light and satisfying meal or side.

Ingredients

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  • 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)

Instructions

  1. Cook the Noodles:
    Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
  2. Make the Dressing:
    In a small bowl, whisk together soy sauce, lime juice, sugar, minced garlic, and chili (if using). Set aside.
  3. Combine the Salad:
    In a large bowl, combine the cooked vermicelli noodles, shredded carrots, cucumber, bean sprouts, cilantro, and mint.
  4. Dress the Salad:
    Pour the dressing over the noodle mixture and toss gently to combine.
  5. Garnish and Serve:
    Transfer the salad to serving plates and top with crushed peanuts and fried shallots for a crunchy finish.

Notes

  • Make-Ahead Tips: The salad can be prepared in advance, but it’s best to add the peanuts and fried shallots just before serving to keep them crunchy.
  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days, though the crunchiness of the toppings may soften over time.
  • Customizations: You can add grilled chicken, shrimp, or tofu for added protein.

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