Description
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
Scale
- 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
-
Cook the Noodles:
Cook the rice vermicelli noodles according to the package instructions. Drain and set aside. -
Make the Dressing:
In a small bowl, whisk together soy sauce, lime juice, sugar, minced garlic, and chili (if using). Set aside. -
Combine the Salad:
In a large bowl, combine the cooked vermicelli noodles, shredded carrots, cucumber, bean sprouts, cilantro, and mint. -
Dress the Salad:
Pour the dressing over the noodle mixture and toss gently to combine. -
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.
Nutrition
- Serving Size: Vietnamese noodle salad, vermicelli salad, fresh noodle salad, Asian noodle salad, summer salad, healthy noodle dish
- Calories: 300 kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg