Description
A refreshing and vibrant Vietnamese noodle salad featuring thin vermicelli rice noodles, fresh julienned cucumbers and carrots, and a medley of fragrant herbs, all tossed in a tangy, sweet, and slightly spicy dressing. Perfect as a light main course or a flavorful side dish, this salad can be customized with optional jalapenos, crushed peanuts, and lime wedges for added zest and crunch.
Ingredients
Scale
Noodles & Vegetables
- 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)
Dressing
- 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
- Prep the noodles and vegetables: Rehydrate the vermicelli noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain well using a colander to remove excess water. If using other types of noodles, follow the package instructions for cooking. While the noodles soak, julienne the cucumbers and carrots, and wash and prepare the fresh herbs.
- Make the dressing: In a bowl, combine the fish sauce (or soy sauce for a vegan option), sugar, water, lime juice, rice wine vinegar, minced garlic, and diced Thai chili pepper if using. Stir thoroughly until the sugar dissolves completely. Adjust seasoning to taste as needed.
- Assemble the salad: Place the drained noodles into a large mixing bowl. Top with the julienned cucumbers, carrots, and the fresh herbs including basil, cilantro, mint, and scallions. Add the sliced jalapenos if you like some heat.
- Add dressing and toss: Pour the prepared dressing over the noodle and vegetable mixture. Gently toss everything together ensuring the dressing coats all the ingredients evenly.
- Serve: Serve immediately as a light main course or as a side dish. Garnish with crushed peanuts and lime wedges for extra flavor and texture. Optionally, add your choice of protein such as grilled chicken, shrimp, or tofu on top. For make-ahead tips, refrigerate components separately and combine just before serving.
Notes
- For a vegan version, substitute fish sauce with soy sauce or tamari.
- To make ahead, prepare the noodles, vegetables, and dressing separately and store in the refrigerator. Toss together just before serving to keep ingredients fresh and crisp.
- Add crushed peanuts for a crunchy garnish and extra texture.
- Adjust the amount of chili peppers based on your spice tolerance.
- Serve with lime wedges to add extra acidity if desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Keywords: Vietnamese noodle salad, vermicelli salad, fresh herb salad, tangy dressing, gluten free, light main course, summer salad
