Vibrant Vietnamese Noodle Salad with Tangy Dressing
A refreshing Vietnamese noodle salad bursting with vibrant flavors, fresh veggies, and a tangy dressing.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Total Time: 19 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Scale
- 7 oz thin vermicelli rice noodles (dried; about 200g)
- 3 cups cucumber (julienned; about 2 cucumbers)
- 3 cups carrots (julienned; about 2 medium carrots)
- 2 ⅓ cups fresh herbs (basil, cilantro, mint, scallions, packed tightly)
- 2 jalapeno peppers (optional; cut into thin rounds)
- Lime wedges (optional; for serving)
- Crushed peanuts (optional; for garnish)
- ¼ cup fish sauce
- ¼ cup sugar
- ⅓ cup water
- 2 Tablespoons lime juice (freshly squeezed; about half a lime)
- 2 teaspoons rice wine vinegar
- 1 clove garlic (minced)
- 1 small Thai chili pepper (optional; finely diced)
Instructions
- Boil water in a large pot. Add the vermicelli noodles and cook according to package instructions, usually about 3-4 minutes. Drain and rinse the noodles under cold water to stop the cooking.
- Julienne the cucumbers and carrots into thin strips.
- Chop the fresh herbs roughly.
- Combine the fish sauce, sugar, water, lime juice, rice wine vinegar, and minced garlic in a mixing bowl. Whisk until the sugar dissolves.
- Toss together in a large bowl the cooked noodles, cucumbers, carrots, and herbs. Pour the dressing over and mix until well coated.
- Garnish the salad with jalapeños and crushed peanuts. Serve with lime wedges.
Notes
Add grilled chicken, shrimp, or tofu for a protein boost. Substitute peanuts with crispy chickpeas for a nut-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vietnamese salad, noodle salad, healthy recipe, summer dish, fresh herbs