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Vietnamese Noodle Salad with Tangy Dressing Recipe

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4.1 from 85 reviews

A refreshing and vibrant Vietnamese noodle salad featuring thin vermicelli rice noodles tossed with crisp cucumbers, carrots, an abundance of fresh herbs, and a tangy, flavorful dressing made with fish sauce, lime, and garlic. Perfect as a light main course or a side dish, this salad is customizable with optional jalapenos, peanuts, and lime wedges for an authentic, bright taste.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Noodles and 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, thinly sliced (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

  1. Prep the noodles and vegetables: Rehydrate the vermicelli noodles by soaking them in boiling water for about 3 minutes until completely soft. Drain thoroughly in a colander to remove excess water. If you are using a different kind of noodle, follow the package instructions for cooking. While the noodles soak, julienne the cucumbers and carrots and prepare the fresh herbs by roughly chopping or leaving whole as preferred.
  2. Make the dressing: In a small bowl, combine the fish sauce, sugar, water, freshly squeezed lime juice, rice wine vinegar, minced garlic, and optional finely diced Thai chili pepper. Stir well until the sugar dissolves completely. Taste and adjust the seasoning to balance sweetness, acidity, and saltiness. This should yield about 1 cup of flavorful dressing.
  3. Assemble the salad: Place the drained noodles into a large mixing bowl. Add the julienned cucumbers, carrots, and the fresh herbs including basil, cilantro, mint, and scallions. If using jalapeno slices, add them at this stage for a spicy kick.
  4. Add dressing and toss: Pour the prepared dressing over the noodle and vegetable mixture. Toss gently but thoroughly to combine all ingredients and evenly coat with the dressing.
  5. Serve: Serve the salad immediately, either as a light main dish or as a side. Optionally, garnish with crushed peanuts and lime wedges for an extra crunchy texture and fresh citrus flavor. Add your choice of protein, such as grilled chicken, shrimp, or tofu, to make the meal more substantial.

Notes

  • This salad is best eaten fresh to maintain the crispness of the vegetables and herbs.
  • You can prepare the dressing ahead of time and refrigerate it for up to 3 days.
  • If making ahead, keep the noodles and vegetables separate from the dressing and combine only before serving to prevent sogginess.
  • For a vegan version, substitute fish sauce with soy sauce or a vegan fish sauce alternative.
  • Add your preferred protein like grilled chicken, shrimp, or tofu to make it a complete meal.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Vietnamese

Find it online: https://ellarecipe.com/vietnamese-noodle-salad-with-tangy-dressing-recipe/