If you’re craving something fresh, vibrant, and packed with layers of flavor, the Vietnamese Vermicelli Noodle Salad Recipe will be your new go-to. This dish perfectly balances crisp vegetables, aromatic herbs, tender noodles, and a zingy dressing that ties everything together beautifully. It’s a celebration of texture and taste that’s not only quick to whip up but also incredibly satisfying, making it ideal for a light lunch, a flavorful side, or even a colorful centerpiece at your next gathering.
Ingredients You’ll Need
The charm of this Vietnamese Vermicelli Noodle Salad Recipe lies in its simple yet essential ingredients, each playing a key role in creating a harmonious blend of flavors and textures. From the soft vermicelli noodles that act as the base to the fragrant herbs that lift every bite, each item contributes freshness, crunch, and the unmistakable vibrancy this salad is famous for.
- 8 oz vermicelli rice noodles: These delicate noodles soak up the dressing and provide a chewy, satisfying texture.
- 1 cup shredded carrots: Adds sweetness and bright color, making the salad visually appealing and crunchy.
- 1 cup cucumber, julienned: Offers a cooling freshness that balances the tangy dressing.
- 1/2 cup fresh cilantro, chopped: Brings a bright, herbaceous note that is essential in Vietnamese cuisine.
- 1/2 cup fresh mint, chopped: Adds a refreshing burst of flavor that invigorates the palate.
- 1/2 cup fresh basil, chopped: Introduces a subtle peppery sweetness for complexity.
- 1/4 cup chopped peanuts (optional): Provides a crunchy contrast and nutty richness.
- 1/4 cup fried shallots (optional): Adds golden, crispy texture and depth of flavor.
- 1/2 cup bean sprouts (optional): Brings extra crunch and a mild, fresh taste.
- 3 tbsp fish sauce (or soy sauce for vegetarian option): The salty, umami backbone of the dressing.
- 2 tbsp rice vinegar: Delivers delicate acidity to brighten the salad.
- 1 tbsp lime juice (freshly squeezed): Adds zesty citrus brightness and freshness.
- 1 tbsp sugar: Balances the acidity and salt with gentle sweetness.
- 1 garlic clove, minced: Infuses savory depth into the dressing.
- 1 small red chili, finely chopped (optional): Introduces a subtle kick for heat lovers.
- 1/4 cup water: Helps to loosen the dressing so it coats the noodles evenly.
How to Make Vietnamese Vermicelli Noodle Salad Recipe
Step 1: Prepare the Noodles
Start by cooking your vermicelli rice noodles exactly as the package directs. This usually involves soaking them in hot water until tender—just a few minutes will do. Once they’re perfectly soft, drain and rinse them under cold water. This chilling step stops the cooking process and ensures the noodles don’t stick together, giving you that signature light and airy texture.
Step 2: Prepare the Vegetables
While your noodles cool off, get to work on the vegetables. Shred the carrots with a grater or julienne peeler for delicate ribbons. Slice the cucumber into thin, manageable strips. Then finely chop the fresh cilantro, mint, and basil. These herbs will infuse the salad with vibrant, refreshing flavors that elevate this dish beyond ordinary noodle salads.
Step 3: Make the Dressing
Now for the star of the show—the dressing. Whisk together fish sauce or soy sauce if you prefer a vegetarian variant, rice vinegar, freshly squeezed lime juice, sugar, minced garlic, chopped red chili if you want that extra heat, and water to loosen it up. Taste as you go because this dressing is where balance is key; adjust sugar or lime juice until you find that perfect bright, tangy-savory harmony.
Step 4: Assemble the Salad
In a large bowl, mix the cooled noodles with shredded carrots, julienned cucumber, and the chopped herbs. Toss them gently to combine so the colors are vibrant and each bite will deliver a fresh crunch and herbaceous lift.
Step 5: Dress and Toss
Drizzle your homemade dressing over the noodle and vegetable mixture, then toss everything again until the dressing evenly coats every strand and leaf. This makes sure every forkful bursts with the signature Vietnamese Vermicelli Noodle Salad Recipe flavor.
Step 6: Add Toppings
Finally, sprinkle chopped peanuts for a satisfying crunch, fried shallots for a touch of golden crispiness, and bean sprouts if you like an extra layer of texture and freshness. These optional toppings add wonderful complexity and keep the salad exciting.
Step 7: Serve and Enjoy
Serve immediately for the freshest taste, or chill the salad for 10-15 minutes allowing the flavors to come together beautifully. Either way, you’re in for a light, bright, and delicious experience!
How to Serve Vietnamese Vermicelli Noodle Salad Recipe
Garnishes
Garnishing this salad is where you can really have fun and add your personal touch. Toasted peanuts, crispy fried shallots, and fresh bean sprouts not only enhance the textures but also add visual appeal and bursts of flavor. A wedge of lime on the side invites guests to add a fresh citrus burst just before eating.
Side Dishes
This Vietnamese Vermicelli Noodle Salad Recipe pairs wonderfully with grilled meats like chicken satay or pork skewers for a full meal. It also complements lighter proteins like shrimp or tofu beautifully. For a vegetarian spread, serve alongside fresh spring rolls or a coconut curry dish to create a vibrant feast.
Creative Ways to Present
For a festive presentation, serve the salad in individual bowls lined with lettuce leaves, allowing each person to scoop up flavorful bites wrapped in crisp greens. You can also pile the salad atop a bed of mixed greens or even stuff it into rice paper wraps for a deconstructed fresh roll. The possibilities are endless and fun to explore!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressing separately in airtight containers to keep everything fresh. The noodles can become sticky if left in dressing for too long, so toss just before serving. Refrigerate for up to 2 days to enjoy the flavors at their best.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The fresh herbs and crisp vegetables will lose their texture and vibrancy when frozen.
Reheating
This dish is served cold or at room temperature, so reheating is unnecessary and can compromise the texture of the noodles and freshness of the herbs. Simply give it a gentle toss if the noodles have clumped together.
FAQs
Can I make this salad vegetarian?
Absolutely! Swap the fish sauce with soy sauce or a tamari-based alternative. The dressing will still be flavorful and authentic in its bright, tangy profile.
What type of noodles should I use?
Traditional thin vermicelli rice noodles work best here because of their delicate texture and ability to absorb the dressing. You can find them in most Asian markets or online.
How spicy is the salad?
The spice level is completely up to you! The red chili is optional, so you can leave it out for no heat or add more if you love a serious kick. It’s very customizable.
Can I prep any parts of the salad in advance?
You can prepare the noodles and chop the vegetables a few hours ahead and keep them refrigerated separately to save time. Mix everything and add the dressing right before serving to keep things fresh and crisp.
What if I don’t have fresh herbs?
Fresh herbs are key, but if you can’t find all of them, use what you can get. Cilantro and mint are the most impactful. You can also experiment with fresh parsley or Thai basil as a substitute.
Final Thoughts
There’s something truly magical about the Vietnamese Vermicelli Noodle Salad Recipe that brings a burst of freshness and excitement to the table with every bite. It’s light, flavorful, and easy to make, yet impressive enough to share with friends and family. Dive in, customize it to your taste, and enjoy a dish that feels like a little celebration of Vietnamese cuisine right in your own kitchen.
Print
Vietnamese Vermicelli Noodle Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
A refreshing and vibrant Vietnamese Vermicelli Noodle Salad bursting with fresh herbs, crunchy vegetables, and a tangy, flavorful dressing. This light and easy salad is perfect for a quick lunch or a side dish that brings the authentic taste of Vietnam to your table in just 20 minutes.
Ingredients
Noodles
- 8 oz vermicelli rice noodles
Vegetables & Herbs
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup bean sprouts (optional)
Dressing
- 3 tbsp fish sauce (or soy sauce for vegetarian option)
- 2 tbsp rice vinegar
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp sugar
- 1 garlic clove, minced
- 1 small red chili, finely chopped (optional)
- 1/4 cup water
Toppings (Optional)
- 1/4 cup chopped peanuts
- 1/4 cup fried shallots
Instructions
- Prepare the Noodles: Cook the vermicelli noodles according to package instructions. Once cooked, drain and rinse with cold water to stop the cooking process and prevent the noodles from sticking together.
- Prepare the Vegetables: While the noodles cool, shred the carrots, julienne the cucumber, and chop the cilantro, mint, and basil finely.
- Make the Dressing: In a small bowl, whisk together fish sauce (or soy sauce), rice vinegar, lime juice, sugar, minced garlic, chopped chili if using, and water. Adjust seasoning by tasting and adding more sugar or lime juice as desired.
- Assemble the Salad: In a large bowl, combine the cooled noodles with shredded carrots, cucumber, and fresh herbs. Toss gently to mix all ingredients evenly.
- Add Dressing: Drizzle the prepared dressing over the salad and toss again thoroughly to coat everything evenly and infuse flavors.
- Add Toppings: Sprinkle chopped peanuts, fried shallots, and bean sprouts if using, to add extra crunch and flavor.
- Serve and Enjoy: Serve immediately for the freshest taste or chill in the refrigerator for 10-15 minutes to let the flavors meld together before serving.
Notes
- For a vegetarian or vegan option, substitute fish sauce with soy sauce or tamari.
- Adjust the amount of chili based on your preferred spice level or omit if you prefer no heat.
- Rinsing noodles with cold water after cooking prevents clumping and keeps them fresh.
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours.
- You can add cooked shrimp, grilled chicken, or tofu for added protein if desired.
- Use fresh herbs for authentic flavor and aroma.
