Fresh and Easy Vietnamese Noodle Salad

User Reviews

4.3

1,029 reviews
Good

Fresh and Easy Vietnamese Noodle Salad

The Fresh and Easy Vietnamese Noodle Salad combines softened vermicelli noodles with crunchy shredded carrot and cucumber, fresh bean sprouts, chopped green onions, and cilantro. Tossed in a tangy dressing of fish sauce, seasoned rice vinegar, sugar, garlic, and crushed red pepper, it creates a lively, refreshing dish with contrasting textures and flavors. Lime juice adds brightness, and the salad can be made ahead, with fresh herbs added just before serving.

Description

This Vietnamese Noodle Salad blends thin vermicelli noodles soaked until tender with shredded carrots, seeded and shredded cucumber, fresh bean sprouts, chopped green onions, and chopped cilantro. The vegetables add crunch and freshness to the soft noodles.

The dressing is a mix of fish sauce, seasoned rice vinegar, sugar, garlic, and crushed red pepper, which imparts a balance of salty, sour, sweet, and mildly spicy notes. The salad is tossed with most of the dressing for coating, with more added if desired. Lime juice can be squeezed on top to enhance brightness and acidity.

This salad is vibrant and refreshing, suitable as a light lunch or side dish with Asian-inspired meals. It can be prepared ahead and refrigerated overnight, but it is best to add delicate herbs like cilantro just before serving to preserve freshness and flavor.

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Ingredients

  • 12 ounces vermicelli noodles thin Asian, such as rice stick or mung bean
  • 2 carrot shredded
  • 2 cucumber seeded and shredded
  • 4 green onions , chopped
  • 1 ½ cups bean sprouts fresh
  • cup cilantro chopped
  • ½ cup fish sauce
  • ½ cup seasoned rice vinegar
  • 3 tablespoons sugar
  • 2 cloves garlic , pressed or minced
  • ¼ teaspoon crushed red pepper
  • lime

Instructions

  1. Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
  2. In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.
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1,029 reviews
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