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
Scale
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
