Okay, I have to warn you—this Vietnamese Vermicelli Noodle Salad might just become your new obsession! The fresh crunch of crisp veggies, the delicate chew of vermicelli noodles, and that tangy, savory dressing? Seriously, it’s like a flavor party in your mouth. I *can’t* wait to share how simple it is to bring all these textures and tastes together. Plus, it’s incredibly versatile, colorful, and pretty enough to brighten up any weekday dinner or casual get-together. Trust me, once you try putting this salad on your table, you’ll feel like you have a little slice of Vietnam right in your kitchen.
Quick Facts
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
6 ounces rice vermicelli noodles
1 cup shredded carrots
1 cup thinly sliced cucumber (seeds removed)
1 cup bean sprouts
1/2 cup fresh mint leaves, roughly chopped
1/2 cup fresh cilantro leaves, roughly chopped
1/4 cup chopped roasted peanuts
6 ounces cooked grilled shrimp, chicken, or tofu (optional)
For the Dressing:
1/4 cup fresh lime juice (about 2 limes)
3 tablespoons fish sauce
2 tablespoons sugar
1 garlic clove, minced
1 small red chili, thinly sliced (optional, for heat)
2 tablespoons water
How I Make It
Step 1:
Cook the vermicelli noodles according to the package instructions, usually soaking in hot water for about 5 minutes until tender but firm. Drain and rinse under cold water to stop the cooking and prevent them from sticking together. Set aside to drain fully.
Step 2:
While the noodles are cooling, prepare the dressing. In a small bowl, mix fresh lime juice, fish sauce, sugar, minced garlic, chili, and water until sugar dissolves. Give it a quick taste and adjust the balance if you want it more sweet, tangy, or salty.
Step 3:
In a large bowl, combine the noodles, shredded carrots, cucumber slices, bean sprouts, and herbs (mint and cilantro). Toss gently but thoroughly so everything is well mixed.
Step 4:
If using protein, add your grilled shrimp, chicken, or tofu now. The warm grilled flavors add a wonderful depth to the salad’s freshness.
Step 5:
Drizzle the dressing over the salad and toss gently to coat every bite with that zesty, savory goodness.
Step 6:
Top with chopped roasted peanuts for crunch right before serving. Serve immediately to enjoy that perfect balance of textures and flavors.
Variations & Tips
Try swapping shrimp for grilled pork or beef for a heartier salad.
Add sliced avocado for some creamy richness.
If you can’t find rice vermicelli, thin rice noodles work just fine.
To make it vegetarian, use soy sauce instead of fish sauce.
Double the dressing and keep extras on hand—it makes a fantastic dipping sauce!
How I Like to Serve It
This salad is perfect fresh out of the bowl on a bright summer afternoon, paired with cold iced tea. It also makes a wonderful light lunch or a side dish at your next BBQ or potluck. For a little family dinner twist, add some steamed edamame or spring rolls alongside for a Vietnamese feast vibe.
Notes
Store leftover salad and dressing separately in an airtight container in the fridge for up to 2 days.
Vermicelli can get sticky if left long after dressing is added, so toss just before serving.
Closing: This Vietnamese Vermicelli Noodle Salad always hits the spot with its fresh crunch, bright flavors, and easy prep—making it a total winner in any kitchen.
