Description
Vietnamese Noodle Salad made with rice vermicelli, fresh herbs, crunchy vegetables, and a tangy lime dressing that’s light, refreshing, and full of flavor.
Ingredients
Scale
- 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
Instructions
- Bring a pot of water to a boil and cook rice vermicelli according to package instructions
- Drain noodles and rinse under cold water, then set aside
- Prepare all vegetables and herbs by slicing and chopping evenly
- Whisk lime juice, fish sauce, rice vinegar, honey, water, garlic, and chili in a bowl
- Add noodles, vegetables, and herbs to a large bowl
- Pour dressing over salad and toss gently until evenly coated
- Garnish with chopped peanuts and serve immediately
Notes
- Rinse noodles well to prevent sticking
- Add grilled chicken, shrimp, or tofu if desired
- Best enjoyed fresh but can be stored up to two days
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 325
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 15 mg