Over the last few years, I’ve been steadily eating my way through the many Asian restaurants in my city. One of my new favorite finds has been the Vietnamese Vermicelli Noodle Salad! They are typically made with thin, delicate rice noodles that are cooked to perfection and then combined with a variety of fresh vegetables and herbs like cilantro, mint, and basil. If it’s being served as a main dish, proteins like chicken, beef, or tofu top it all off. The mix of flavors and textures make it an absolutely irresistible meal, and a pretty healthy one to boot!
One of the best parts about this dish is that it’s usually served at room temperature so it’s great for meal prep or a lunch on the go. Rice noodles cook in a matter of minutes making the assembly process quick and easy. Chop your veggies and whisk together the simple soy sauce and vinegar based dressing. Toss it all together and you’re ready to go! There’s plenty of room for customization when it comes to toppings and veggies, so feel free to tailor the recipe to your taste.
With minimal cooking involved, this salad is a great opinion for hot summer days when you’re trying not to heat up the house. You can feel good about getting your veggies in and eating something so fresh. The fact that it’s also delicious is a serious bonus! Go ahead and give this Vietnamese Noodle Salad a try and we’re sure you’ll agree.
Vietnamese Noodle Salad
- 12 oz vermicelli rice noodles
- 2 large carrot, grated
- 3 Persian cucumbers, thinly sliced
- ⅓ cup cilantro, roughly chopped
- ¼ cup fresh mint or basil leaves, roughly chopped
- ⅓ cup peanuts, chopped
- ⅓ cup soy sauce
- 2 teaspoons fish sauce (optional)
- ⅓ cup rice vinegar
- 2 tablespoons sugar
- 2 garlic cloves, minced
- 1 tablespoon sriracha
- Juice of 1 lime
- Cook noodles according to package, drain, and cool.
- In a small bowl, whisk together all sauce ingredients and set aside.
- Add the noodles, carrot, cucumber, cilantro, and mint to a large bowl. Pour the dressing over the salad and toss to combine.
- Top with peanuts and add additional herbs if desired.
Recipe adapted from Foodiecrush.com