Name: Vietnamese Noodle Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 8 oz rice vermicelli noodles; 1 cup shredded carrots; 1 cup cucumber, julienned; 1 cup red bell pepper, thinly sliced; 1 cup bean sprouts; 1 cup shredded lettuce or napa cabbage; 1/2 cup fresh cilantro, chopped; 1/2 cup fresh mint leaves, chopped; 1/2 cup Thai basil, chopped; 1/4 cup roasted peanuts, chopped; 1/4 cup fresh lime juice; 3 tablespoons fish sauce or soy sauce; 2 tablespoons rice vinegar; 1 tablespoon honey or maple syrup; 2 tablespoons water; 1 garlic clove, minced; 1 small red chili, finely chopped

Jump to Recipe

Vietnamese Noodle Salad is a refreshing, flavor-packed dish that brings together tender rice noodles, crisp vegetables, fragrant herbs, and a bold tangy dressing. This recipe delivers a balanced mix of textures and tastes that feels light yet filling. Whether you want a light lunch, a colorful dinner, or a crowd-pleasing potluck option, this salad fits perfectly. With simple prep and vibrant ingredients, Vietnamese Noodle Salad offers a fresh way to enjoy a wholesome meal that never feels heavy.

Story

Vietnamese Noodle Salad has always been one of those recipes I turn to when I want something cooling, fresh, and full of contrast. I first made Vietnamese Noodle Salad for a summer picnic, hoping for a dish that could sit well, travel easily, and still taste lively. The combination of chewy noodles, crunchy vegetables, and herbs won everyone over fast. What makes Vietnamese Noodle Salad stand out is how the tangy dressing coats every strand without weighing it down. Each bite feels clean, bright, and satisfying, which explains why this dish keeps earning repeat requests at my table.

Ingredients

8 ounces rice vermicelli salad noodles
1 cup shredded carrots
1 cup cucumber, julienned
1 cup red bell pepper, thinly sliced
1 cup bean sprouts
1 cup shredded lettuce or napa cabbage
½ cup fresh cilantro, chopped
½ cup fresh mint leaves, chopped
½ cup Thai basil, chopped (optional)
¼ cup roasted peanuts, chopped

Tangy Dressing

¼ cup fresh lime juice
3 tablespoons fish sauce or soy sauce
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
2 tablespoons water
1 garlic clove, minced
1 small red chili, finely chopped

Step-by-Step Instructions

Preparing the Ingredients

Bring a large pot of water to a boil, then cook the rice vermicelli according to package directions until just tender. Drain immediately and rinse under cold water to stop cooking and prevent sticking. While the noodles cool, slice the carrots, cucumber, bell pepper, and lettuce evenly so every bite stays balanced. Chop the herbs finely to release their aroma without bruising them, then set everything aside for quick assembly.

Cooking Instructions

In a small bowl, whisk together lime juice, fish sauce, rice vinegar, honey, water, garlic, and chili until smooth. Add the cooled noodles to a large bowl, then layer in vegetables and herbs. Pour the dressing over the top and toss gently until everything looks evenly coated. Finish with peanuts just before serving to keep their crunch intact and the flavors clean.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the noodles because they turn mushy fast and dull the texture of the salad. Skipping the cold rinse causes clumping and excess starch, which keeps the dressing from coating properly. Adding peanuts too early softens them and removes contrast. Also, overdressing the salad hides the freshness, so always start light and add more only if needed.

Pro Tips for Better Flavor

Use freshly squeezed lime juice for brighter acidity and a cleaner finish. Slice vegetables thin and evenly so they blend instead of competing. Let the dressing rest for five minutes before tossing so the garlic mellows slightly. For extra depth, add grilled shrimp, chicken, or tofu while keeping the salad light and well-balanced.

Serving and Storage

How to Serve

Serve Vietnamese Noodle Salad chilled or at room temperature for the best flavor. It works well as a standalone light lunch or as a side next to grilled meats or seafood. For gatherings, keep toppings separate and toss just before serving so everything stays crisp and colorful on the plate.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. Keep peanuts and herbs separate if possible to maintain texture. When ready to eat, toss gently and refresh with a squeeze of lime or a splash of dressing to revive the flavors without making the salad soggy.

Conclusion

Vietnamese Noodle Salad is proof that simple ingredients can create something memorable. With fresh herbs, crisp vegetables, and a lively tangy dressing, this recipe delivers brightness in every bite. It suits busy days, warm weather, and anyone craving a clean, satisfying meal that feels effortless yet thoughtful. Give it a try and enjoy how quickly it becomes a regular favorite.

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Frequently Asked Questions

Can I make this salad vegan?

Yes, replace fish sauce with soy sauce or tamari and use maple syrup instead of honey. The flavor stays bold and balanced while fitting a vegan lifestyle.

What protein works best with this salad?

Grilled shrimp, sliced chicken, or baked tofu pair well without overpowering the dressing. Each option keeps the salad filling while staying fresh.

Can I prepare it ahead of time?

You can prep ingredients and dressing separately up to one day ahead. Toss everything together just before serving to keep the vegetables crisp and vibrant.