Fresh and Easy Vietnamese Noodle Salad Recipe
Introduction
This Fresh and Easy Vietnamese Noodle Salad is a vibrant, refreshing dish perfect for warm days or light meals. Combining tender vermicelli noodles with crisp vegetables and a tangy, flavorful dressing, it’s a crowd-pleaser that’s simple to prepare.
Ingredients
- 12 ounces thin Asian vermicelli noodles (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, for squeezing
Instructions
- Step 1: Soften the vermicelli noodles by placing them in a large bowl and covering with boiling water. Let soak for 3-4 minutes or until tender. Drain and rinse under cold water, then transfer to a large mixing bowl.
- Step 2: Add shredded carrots, cucumbers, fresh bean sprouts, and chopped cilantro to the noodles, gently tossing to combine.
- Step 3: In a glass jar or separate bowl, combine fish sauce, seasoned rice vinegar, sugar, garlic, and crushed red pepper. Stir or shake to mix well.
- Step 4: Pour about three-quarters of the dressing over the noodle and vegetable mixture. Toss carefully to coat everything evenly. Add more dressing if you prefer a stronger flavor.
- Step 5: Sprinkle chopped green onions and additional cilantro on top. Finish with a squeeze of fresh lime juice if desired. Serve immediately or chill.
Tips & Variations
- Add grilled shrimp, chicken, or tofu for extra protein.
- Adjust the amount of crushed red pepper to control heat according to your preference.
- For a vegetarian version, substitute fish sauce with soy sauce or a vegan fish sauce alternative.
- Serve the salad on a bed of lettuce or leafy greens for extra texture.
Storage
Store the salad in an airtight container in the refrigerator for up to 24 hours. If preparing ahead, wait to add cilantro until just before serving to keep it fresh and vibrant. The noodles can soften if left too long, so it’s best enjoyed within a day. Reheat is not recommended; serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad and refrigerate it overnight. Just add the cilantro right before serving to maintain its fresh flavor and color.
What can I use if I don’t have fish sauce?
You can substitute fish sauce with soy sauce for a vegetarian option, or look for vegan fish sauce alternatives available in specialty stores. Keep in mind the flavor will be different but still delicious.
Print
Fresh and Easy Vietnamese Noodle Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A fresh and vibrant Vietnamese noodle salad featuring delicate vermicelli noodles tossed with crisp shredded carrots, cucumbers, bean sprouts, and fresh herbs, all dressed in a tangy, slightly sweet fish sauce and rice vinegar dressing with a hint of garlic and crushed red pepper. This easy no-cook recipe is perfect as a light meal or a refreshing side dish.
Ingredients
Noodles and Vegetables
- 12 ounces thin Asian vermicelli noodles (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
Dressing
- ½ cup fish sauce
- ½ cup seasoned rice vinegar
- 3 tablespoons sugar
- 2 cloves garlic, pressed or minced
- ¼ teaspoon crushed red pepper
- Lime, for squeezing (optional)
Instructions
- Soften noodles: Place the vermicelli noodles in a large bowl and cover them with boiling water. Let them soak for 3-4 minutes until tender but not mushy. Rinse the noodles thoroughly under cold water to stop cooking and drain well.
- Combine vegetables and noodles: In a large bowl, combine the softened and drained noodles with shredded carrots, shredded cucumber, fresh bean sprouts, and chopped cilantro. Toss lightly to combine.
- Prepare dressing: In a glass jar with a lid or in a small bowl, mix together the fish sauce, seasoned rice vinegar, sugar, pressed garlic, and crushed red pepper until the sugar dissolves completely and the dressing is well blended.
- Dress the salad: Pour about three-quarters of the dressing over the noodle and vegetable mixture. Toss thoroughly to coat everything evenly. Add more dressing if you prefer a stronger flavor.
- Garnish and serve: Sprinkle additional chopped cilantro and chopped green onions on top. Give the salad a fresh squeeze of lime juice if desired. Serve immediately or refrigerate overnight, adding the fresh cilantro just before serving to preserve its flavor and color.
Notes
- For a vegetarian version, substitute fish sauce with soy sauce or a vegan fish sauce alternative.
- Ensure noodles are not over-soaked to avoid mushiness.
- This salad is best served chilled or at room temperature.
- Adding crushed peanuts on top can offer additional texture and flavor.
- Make the dressing ahead and store in the refrigerator to enhance flavor melding.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Keywords: Vietnamese noodle salad, vermicelli salad, fresh Vietnamese salad, easy noodle salad, rice stick noodle recipe
