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
Scale
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.
