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4.3 from 1,029 votes

Fresh and Easy Vietnamese Noodle Salad

This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.

Course: Salad
Cuisine: Vietnamese

Ingredients

  • 12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
  • 2 carrots , shredded
  • 2 cucumbers , seeded and shredded
  • 4 green onions , chopped
  • 1 ½ cups fresh bean sprouts
  • ⅓ cup chopped cilantro
  • 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.