If you’re looking for a vibrant dish that bursts with fresh flavors and satisfying textures, this Vietnamese Vermicelli Noodle Salad Recipe is an absolute must-try. It’s a delightful combination of light vermicelli noodles, crisp vegetables, and an aromatic blend of herbs, all tied together with a tangy, sweet, and savory dressing. Whether you’re craving a refreshing lunch or a colorful side for dinner, this salad hits all the right notes with its perfect balance of freshness, crunch, and zest.
Ingredients You’ll Need
The beauty of this Vietnamese Vermicelli Noodle Salad Recipe lies in its simplicity. Each ingredient plays a vital role, from adding crunch and freshness with crisp vegetables and herbs, to providing depth with a nuanced dressing. Here’s what you’ll want to gather before diving in:
- 8 oz vermicelli rice noodles: These delicate noodles soak up flavors perfectly without overwhelming the other ingredients.
- 1 cup shredded carrots: Adds a subtle sweetness and vibrant orange color.
- 1 cup cucumber, julienned: Brings a refreshing crunch and coolness to every bite.
- 1/2 cup fresh cilantro, chopped: Offers a bright, herbal note essential to Vietnamese cuisine.
- 1/2 cup fresh mint, chopped: Adds a burst of cool freshness that lifts the dish.
- 1/2 cup fresh basil, chopped: Gives an aromatic depth and slight peppery flavor.
- 1/4 cup chopped peanuts (optional): Creates a satisfying crunch and a nutty contrast.
- 1/4 cup fried shallots (optional): Adds a crispy, caramelized garnish with a hint of sweetness.
- 1/2 cup bean sprouts (optional): Introduces extra crunch and a subtle earthiness.
- 3 tbsp fish sauce (or soy sauce for vegetarian option): Delivers the salty umami foundation of the dressing.
- 2 tbsp rice vinegar: Provides acidity and balance in the dressing.
- 1 tbsp lime juice (freshly squeezed): Offers bright citrus notes to brighten the whole salad.
- 1 tbsp sugar: Balances the acidity and saltiness with gentle sweetness.
- 1 garlic clove, minced: Adds pungent warmth to the dressing.
- 1 small red chili, finely chopped (optional): Gives a mild heat kick for those who enjoy spice.
- 1/4 cup water: Lightens and blends the dressing ingredients smoothly.
How to Make Vietnamese Vermicelli Noodle Salad Recipe
Step 1: Prepare the Noodles
Begin by cooking the vermicelli noodles following the package instructions. Once tender, drain them and rinse thoroughly under cold water to cool them down. This step is crucial because it stops the cooking process and keeps the noodles from sticking together, ensuring each bite has a perfect texture.
Step 2: Prepare the Vegetables
While your noodles are cooling, get busy with the fresh veggies. Shred the carrots for a slight sweetness, julienne the cucumber for that crisp, watery crunch, and roughly chop the cilantro, mint, and basil. These herbs infuse the salad with vibrant flavors that make it unforgettable.
Step 3: Make the Dressing
Next, whisk together your fish sauce (or soy sauce), rice vinegar, fresh lime juice, sugar, minced garlic, chopped chili if you want heat, and water. This dressing is your star player — it’s where sweet, salty, sour, and spicy all come together beautifully. Always taste and adjust it as you go; a little tweak here or there can really make it sing.
Step 4: Assemble the Salad
In a large mixing bowl, combine your cooled vermicelli noodles with the shredded carrots, cucumber, and fresh herbs. Toss everything together gently to mix those bright colors and textures evenly.
Step 5: Dress and Garnish
Drizzle the dressing over the salad and toss again so every strand and piece is coated in that flavorful mixture. Finally, sprinkle chopped peanuts, fried shallots, and bean sprouts on top if you like some extra texture and a crunchy finish. This step brings layers of flavor and makes the salad feel extra special.
Step 6: Serve and Enjoy
You can enjoy this salad right away or give it a quick chill for 10-15 minutes. Letting it rest helps the flavors meld beautifully, making each bite more harmonious and refreshing.
How to Serve Vietnamese Vermicelli Noodle Salad Recipe
Garnishes
The garnishes are not just for looks—they add essential textural contrast and flavor. Freshly chopped peanuts offer a delightful crunch, while fried shallots give a subtle sweetness and crispness that complements the tender noodles. Bean sprouts bring a fresh snap that brightens every forkful.
Side Dishes
This salad pairs beautifully as a light main or alongside grilled meats such as lemongrass chicken or juicy pork skewers. You can also serve it with crispy spring rolls or fresh summer rolls for a full Vietnamese-inspired feast that excites the palate.
Creative Ways to Present
Want to impress? Serve your Vietnamese Vermicelli Noodle Salad Recipe in individual glass bowls layered with vibrant herbs and vegetables visible from the outside. Alternatively, use small lettuce cups for a fun, hand-held salad experience that’s perfect for casual entertaining or a picnic.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and the dressing separately in airtight containers in the refrigerator. The noodles and veggies can become soggy if dressed too early, so wait to combine until right before serving again.
Freezing
This salad isn’t ideal for freezing because the fresh vegetables and herbs lose their texture, and the noodles can become mushy. It’s best enjoyed fresh within a day or two of preparation.
Reheating
No need to reheat this salad; it’s meant to be enjoyed cold or at room temperature. If you prefer, let refrigerated leftovers sit out for a few minutes before eating to take the chill off.
FAQs
Can I make this Vietnamese Vermicelli Noodle Salad Recipe vegetarian?
Absolutely! Simply swap the fish sauce for soy sauce or tamari to keep the savory umami flavor without using animal products. The salad still tastes fresh and delicious.
What type of noodles should I use?
Stick with vermicelli rice noodles, as they are thin, light, and absorb the dressing perfectly. Avoid thicker noodles as they may not blend as well with the delicate textures of the salad.
How spicy is the salad, and can I adjust it?
The level of spice depends on how much chili you add. Feel free to omit the chili if you prefer a milder dish or increase the amount for a spicier kick. It’s a very customizable recipe.
Can I prepare components ahead of time?
You can prep the noodles, chop vegetables, and make the dressing a day in advance, but it’s best to combine everything just before serving to keep everything crisp and fresh.
What can I use instead of peanuts if I have allergies?
If you’re allergic to peanuts, toasted sesame seeds or crushed cashews can be great alternatives that still add a nice crunch to the salad.
Final Thoughts
There’s something truly special about this Vietnamese Vermicelli Noodle Salad Recipe that keeps people coming back to it again and again. It’s light yet satisfying, colorful yet simple, and incredibly versatile. Whether you’re cooking for yourself or sharing at a gathering, this salad brings vibrant flavors and joyful textures that celebrate the best of fresh ingredients. I wholeheartedly encourage you to give it a try—you might just find your new favorite salad!
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Vietnamese Vermicelli Noodle Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
This Vietnamese Vermicelli Noodle Salad is a refreshing and vibrant dish featuring light rice noodles combined with crisp vegetables, fresh herbs, and a tangy, savory dressing. Perfect for a quick lunch or a side dish, it blends traditional flavors like fish sauce, lime, and fresh mint to create a healthy, flavorful meal in just 20 minutes.
Ingredients
Noodles
- 8 oz vermicelli rice noodles
Vegetables and Herbs
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup bean sprouts (optional)
Toppings (Optional)
- 1/4 cup chopped peanuts
- 1/4 cup fried shallots
Dressing
- 3 tbsp fish sauce (or soy sauce for vegetarian option)
- 2 tbsp rice vinegar
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp sugar
- 1 garlic clove, minced
- 1 small red chili, finely chopped (optional)
- 1/4 cup water
Instructions
- Prepare the Noodles: Cook the vermicelli noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process and prevent the noodles from sticking together.
- Prepare the Vegetables: While the noodles are cooling, shred the carrots, julienne the cucumber, and chop the cilantro, mint, and basil to ready the fresh components of the salad.
- Make the Dressing: In a small bowl, whisk together fish sauce, rice vinegar, lime juice, sugar, minced garlic, chopped chili if using, and water. Adjust seasoning by adding more sugar or lime juice as preferred to balance the flavors.
- Assemble the Salad: In a large mixing bowl, combine the cooled vermicelli noodles with the shredded carrots, julienned cucumber, and fresh herbs. Toss well to evenly distribute the ingredients.
- Serve: Drizzle the prepared dressing over the salad and toss again ensuring every ingredient is well coated with the flavorful dressing.
- Add Toppings: Sprinkle chopped peanuts, fried shallots, and bean sprouts on top for added crunch and texture, enhancing the salad’s flavor profile.
- Serve and Enjoy: Serve the salad immediately for the best texture and freshness, or chill for 10-15 minutes to allow the flavors to meld together beautifully.
Notes
- For a vegetarian option, substitute fish sauce with soy sauce or tamari.
- Adjust the level of chili based on your heat preference or omit it for a milder taste.
- Chilling the salad before serving allows flavors to develop richer depth.
- Add protein like grilled shrimp or tofu to make it a more substantial meal.
- Fresh herbs are key to authentic flavor—try to use fresh rather than dried.
