Name: Vietnamese Noodle Salad with Tangy Dressing Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Vietnamese
Ingredients: 7 oz thin vermicelli rice noodles (dried, about 200g; substitute with any thin noodle); 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, sliced thin (optional); lime wedges for serving (optional); crushed peanuts for garnish (optional); ¼ cup fish sauce (use soy sauce for vegan option); 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, finely diced (optional)

Introduction

This Vietnamese Noodle Salad with Tangy Dressing is a refreshing and vibrant dish perfect for warm days or anytime you crave something light and flavorful. It combines soft vermicelli noodles, crisp vegetables, and fresh herbs tossed in a zesty, sweet, and savory dressing. Easy to prepare and customizable, it makes a great main or side dish.

A close-up view of a white plate filled with a fresh and colorful noodle salad, showing three main layers: at the bottom, thin and translucent rice noodles form a tangled base; on top of the noodles, thin strips of bright orange carrot and light green cucumber add a crunchy texture; scattered throughout are fresh green herbs like cilantro and basil leaves, along with slices of green jalapeño peppers. A shiny silver fork, held by a woman's hand, lifts a twisted bundle of noodles mixed with vegetables and herbs from the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 oz thin vermicelli rice noodles (about 200g; substitute with any thin noodle)

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, thinly sliced (optional)

Lime wedges (optional, for serving)

Crushed peanuts (optional, for garnish)

¼ cup fish sauce (use soy sauce for vegan option)

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, finely diced (optional)

Instructions

Step 1: Rehydrate the noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain well and set aside in a colander to remove excess water. If using a different type of noodle, follow the package directions.

Step 2: While the noodles soak, julienne the cucumbers and carrots. Rinse and roughly chop the fresh herbs. Thinly slice jalapeno peppers if using.

Step 3: In a bowl, combine fish sauce, sugar, water, lime juice, rice wine vinegar, minced garlic, and diced Thai chili pepper if desired. Stir well until the sugar dissolves. Taste and adjust the balance of sweet, sour, and salty to your preference.

Step 4: Place the drained noodles in a large bowl. Add cucumbers, carrots, herbs, and jalapenos. Pour the dressing over the salad and toss gently to combine all ingredients evenly.

Step 5: Serve immediately as a fresh main dish or side. Garnish with crushed peanuts and lime wedges if desired. Add your choice of protein on top for a heartier meal.

Tips & Variations

For a vegan version, substitute fish sauce with soy sauce or tamari.

If you prefer less heat, omit the jalapenos and Thai chili pepper.

Try adding grilled shrimp, tofu, or shredded chicken for added protein.

Use a mix of fresh herbs to enhance complexity; mint adds brightness, while basil and cilantro bring earthiness.

The salad tastes best fresh but can be made a few hours ahead and refrigerated; toss again before serving.

FAQs

Can I use other types of noodles?

Yes, you can substitute thin vermicelli rice noodles with other types such as angel hair pasta, soba noodles, or thin wheat noodles. Just follow the cooking instructions for the chosen noodle and adjust soaking or cooking time accordingly.

How spicy is this salad?

The spiciness depends on your use of jalapenos and Thai chili peppers. Both are optional and can be omitted or adjusted according to your heat preference. The dressing itself has a tangy and slightly sweet flavor without being very spicy.