Vietnamese Noodle Salad with Tangy Dressing Recipe
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5 from 29 reviews
This Vietnamese Noodle Salad with Tangy Dressing is a fresh and vibrant dish featuring soft vermicelli rice noodles tossed with crunchy julienned cucumbers and carrots, an aromatic mix of fresh herbs, and a zesty homemade dressing. Perfect as a light main course or a refreshing side, the salad can be easily customized with proteins and garnished with crushed peanuts and lime wedges for added texture and flavor.
Total Time:18 minutes
Yield:4 servings
Ingredients
Salad
7 oz thin vermicelli rice noodles (dried) about 200g; substitute with any thin noodle
2 jalapeno peppers (optional), cut into thin rounds
lime wedges (optional), for serving
crushed peanuts (optional), for garnish
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 (optional), finely diced
Instructions
Rehydrate Noodles: Soak the thin vermicelli rice noodles in boiling water for about 3 minutes or until completely soft. Drain the noodles thoroughly in a colander to remove excess water and set aside.
Prepare Vegetables and Herbs: While the noodles are soaking, julienne the cucumbers and carrots. Rinse and roughly chop the fresh herbs—basil, cilantro, mint, and scallions. Slice jalapeno peppers into thin rounds if using.
Make Dressing: In a bowl, combine fish sauce, sugar, water, freshly squeezed lime juice, rice wine vinegar, minced garlic, and finely diced Thai chili pepper if desired. Stir until the sugar dissolves completely. Taste and adjust the seasoning to suit your preference.
Assemble Salad: Place the drained noodles into a large mixing bowl. Add the julienned cucumbers, carrots, fresh herbs, and jalapeno slices if using.
Toss Salad: Pour the prepared dressing over the noodle and vegetable mixture. Toss everything gently but thoroughly to ensure the dressing evenly coats all ingredients.
Serve: Serve the salad immediately as a vibrant main course or alongside other dishes as a side. Garnish with lime wedges and crushed peanuts if desired. Optionally, add your choice of cooked protein on top for a heartier meal.
Notes
Use soy sauce instead of fish sauce for a vegan-friendly dressing.
For thicker noodles, follow the package cooking instructions instead of soaking.
The salad is best served fresh but can be stored in the fridge for up to 1 day; keep dressing separate and toss just before serving to avoid sogginess.
Add grilled chicken, shrimp, or tofu for added protein.
If you prefer less heat, omit jalapenos and Thai chili pepper from the dressing and salad.
