Description
This Vietnamese Vermicelli Noodle Salad is a light, fresh, and flavorful dish made with thin rice noodles, crisp vegetables, and a tangy-sweet fish sauce dressing. Perfect for warm weather, it’s a refreshing side dish or a satisfying main when topped with grilled meat, tofu, or shrimp.
Ingredients
Salad:
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12 ounces thin Asian vermicelli noodles (rice stick or mung bean)
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2 carrots, shredded
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2 cucumbers, seeded and shredded
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4 green onions, chopped
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1½ cups fresh bean sprouts
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⅓ cup chopped cilantro
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Juice of 1 lime (about 2 tablespoons)
Dressing:
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½ cup fish sauce
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½ cup seasoned rice vinegar
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3 tablespoons sugar
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2 cloves garlic, pressed or minced
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¼ teaspoon crushed red pepper
Instructions
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Cook the noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
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Prepare the vegetables by shredding carrots and cucumbers, and chopping green onions and cilantro.
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Make the dressing by whisking together fish sauce, seasoned rice vinegar, sugar, garlic, and crushed red pepper in a small bowl until sugar dissolves.
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Assemble the salad: In a large bowl, toss the noodles with carrots, cucumbers, bean sprouts, green onions, and cilantro. Pour dressing over and toss well to combine.
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Squeeze lime juice over the top and toss again.
- Serve immediately, or chill for 30 minutes for a more developed flavor.
Notes
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Add grilled chicken, shrimp, tofu, or crispy spring rolls to turn this into a full meal.
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For a vegetarian version, substitute fish sauce with a vegan alternative or soy sauce.
- Keeps well in the fridge for up to 2 days; store dressing separately for best texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boil, toss
- Cuisine: Vietnamese