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Fresh and Easy Vietnamese Noodle Salad
4.3 from 1,029 votes

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.

Course: Salad
Cuisine: Vietnamese

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
  • ⅓ 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

    Cup of Yum
  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.