Vietnamese Vermicelli Noodle Salad

Vietnamese Vermicelli Noodle Salad is a fresh, vibrant, and flavorful dish that’s light yet incredibly satisfying. Packed with crunchy vegetables, tender rice noodles, and a tangy-sweet-savory dressing, this salad is a staple in Vietnamese cuisine known for its balance and bold flavors. It’s typically served cold or at room temperature, making it a refreshing option for warm weather or as a healthy, fuss-free meal any time of the year.

What makes this dish stand out is its variety of textures and the zingy, umami-rich dressing that ties everything together. It’s a perfect mix of crisp cucumbers, shredded carrots, aromatic herbs, and chewy vermicelli noodles. The fish sauce and vinegar-based dressing adds a signature Southeast Asian punch, enhanced by garlic and a touch of heat from crushed red pepper. This salad is easy to make, naturally gluten-free, and ideal for meal prep, potlucks, or a light lunch. You can enjoy it as-is or top it with grilled meat, tofu, or shrimp for added protein.

Whether you’re craving something light and nutritious or looking to explore global flavors, this salad is a quick and delicious way to bring Vietnamese street food into your kitchen.

Why You’ll Love This Recipe

1. Fresh and Flavorful – A perfect balance of sweet, sour, salty, and spicy in every bite.
2. Light Yet Satisfying – Packed with vegetables and noodles, it’s a meal that won’t weigh you down.
3. Easy to Customize – Add your favorite proteins or swap in seasonal veggies.
4. Quick to Prepare – Comes together in under 30 minutes, ideal for busy days.
5. Great for Meal Prep – Tastes even better as it sits and soaks up the dressing.

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Ingredients

• Thin vermicelli noodles (rice stick or mung bean)
• Carrots, shredded
• Cucumbers, seeded and shredded
• Green onions, chopped
• Bean sprouts
• Cilantro, chopped
• Fish sauce
• Seasoned rice vinegar
• Sugar
• Garlic, minced or pressed
• Crushed red pepper
• Lime

Variations

• Protein Additions: Add grilled chicken, shrimp, pork, or tofu for a more filling salad.
• Vegan Version: Use soy sauce or vegan fish sauce instead of traditional fish sauce.
• More Crunch: Top with crushed peanuts or crispy shallots for extra texture.
• Noodle Swap: Try soba or glass noodles if you don’t have vermicelli.
• Extra Herbs: Add Thai basil or mint for deeper herbal flavor.

How to Make the Recipe

Step 1: Cook the Noodles

Bring a large pot of water to a boil. Add vermicelli noodles and cook according to package instructions (usually 3–5 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2: Prepare the Vegetables

While the noodles cook, shred the carrots and cucumbers, chop the green onions and cilantro, and rinse the bean sprouts.

Step 3: Make the Dressing

In a small bowl, whisk together fish sauce, seasoned rice vinegar, sugar, minced garlic, and crushed red pepper until the sugar is fully dissolved.

Step 4: Assemble the Salad

In a large bowl, combine the cooled noodles, shredded vegetables, bean sprouts, and cilantro. Pour the dressing over the salad and toss gently to combine.

Step 5: Serve

Serve the salad cold or at room temperature. Squeeze fresh lime over each portion just before serving for added brightness.

Tips for Making the Recipe

• Don’t overcook the noodles—they should be soft but still have some chew.
• Use a mandoline or food processor for quick and uniform vegetable shredding.
• Rinse noodles well after boiling to prevent sticking.
• Chill the salad for 15–20 minutes before serving to enhance flavor.
• Adjust the fish sauce or sugar levels to taste depending on your preference for saltiness or sweetness.

How to Serve

Serve Vietnamese Vermicelli Noodle Salad on its own as a light, refreshing meal or pair it with grilled meats for a more substantial dish. It’s great as a side dish for BBQ, Asian-inspired dinners, or spring/summer gatherings. A wedge of lime and a sprinkle of crushed peanuts or sesame seeds make excellent garnishes.

Make Ahead and Storage

Storing Leftovers

Store salad in an airtight container in the refrigerator for up to 3 days. The vegetables may soften, but the flavors will continue to develop.

Freezing

Not recommended. The texture of the noodles and fresh vegetables won’t hold up well to freezing and thawing.

Reheating

This salad is best enjoyed cold or at room temperature and does not require reheating.

FAQs

1. Can I make this salad ahead of time?

Yes, it tastes even better after the flavors have had time to meld. Just store it in the fridge and add lime juice just before serving.

2. What type of noodles should I use?

Use thin rice vermicelli or mung bean noodles, often labeled as “bun” in Asian markets.

3. Can I use a different type of vinegar?

If you don’t have seasoned rice vinegar, use regular rice vinegar and add a pinch of salt and sugar.

4. Is this salad gluten-free?

Yes, if you use gluten-free fish sauce and rice noodles.

5. Can I add meat or seafood?

Absolutely—grilled shrimp, pork, chicken, or tofu are excellent additions.

6. What can I substitute for fish sauce?

Use a vegan fish sauce or soy sauce for a vegetarian version.

7. How spicy is this dish?

The crushed red pepper adds mild heat. Adjust to taste or omit if you prefer no spice.

8. Can I use fresh strawberries or mango for a fruity twist?

Yes, fruit adds a sweet, tropical contrast. Add just before serving to prevent sogginess.

9. How long does the dressing last?

The dressing can be stored in the fridge for up to a week in a sealed container.

10. Can I serve this warm?

It’s traditionally served cold or at room temperature, but the noodles can be slightly warm if freshly cooked.

Conclusion

Vietnamese Vermicelli Noodle Salad is a deliciously light, healthy, and vibrant dish that celebrates fresh ingredients and bold, tangy flavors. It’s easy to prepare, endlessly adaptable, and ideal for a quick lunch, a picnic, or a refreshing side to grilled proteins. Whether you enjoy it on its own or add your favorite toppings, this salad is a nourishing and flavorful way to bring Vietnamese cuisine into your everyday meals.

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