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Vietnamese Noodle Salad Recipe

Vietnamese Noodle Salad Recipe
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★★★★★

4.9 from 16 reviews

This Vietnamese Noodle Salad is a fresh, vibrant dish featuring soft rice vermicelli noodles, crisp vegetables, and fragrant herbs, all tossed in a tangy Nuoc Cham-inspired dressing. It can be customized with your choice of protein like grilled shrimp, chicken, tofu, or tempeh, making it a light yet satisfying meal perfect for warm days or meal prep.

Ingredients

Scale

Noodles

  • 8 oz rice vermicelli or thin rice noodles
  • Salted water for boiling

Veggies & Herbs

  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • ½ cup shredded red cabbage
  • 1 bell pepper, thinly sliced
  • ½ cup fresh mint, chopped
  • ½ cup fresh cilantro, chopped
  • ¼ cup fresh basil, chopped
  • 2 green onions, sliced

Protein (Optional)

  • Grilled shrimp, chicken, tofu, or tempeh

Dressing (Nuoc Cham-Inspired)

  • 3 tbsp lime juice
  • 2 tbsp fish sauce (or soy sauce for vegan)
  • 1 tbsp rice vinegar
  • 1 tbsp honey or sugar
  • 1 small garlic clove, minced
  • 1 tsp chili flakes (optional)

Instructions

  1. Cook noodles: Boil the rice vermicelli noodles according to the package instructions until tender. Drain them and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
  2. Prep veggies & herbs: Thinly slice or shred all the vegetables including carrots, cucumber, red cabbage, and bell pepper. Chop the fresh herbs—mint, cilantro, and basil. Slice the green onions. Set all aside.
  3. Make dressing: In a small bowl, whisk together lime juice, fish sauce (or soy sauce for a vegan option), rice vinegar, honey or sugar, minced garlic, and chili flakes if using. Adjust the taste for balance of sour, salty, and sweet flavors.
  4. Assemble salad: In a large mixing bowl, combine the cooked noodles, prepared vegetables, herbs, and your choice of optional protein like grilled shrimp, chicken, tofu, or tempeh. Pour the dressing over the salad and toss well until everything is evenly coated.
  5. Serve: Garnish the salad with chopped peanuts or sesame seeds to add crunch. Serve immediately fresh or chilled. Optionally, add sliced avocado, pickled carrots or daikon, or extra chili for more flavor dimensions.

Notes

  • Rinse noodles thoroughly in cold water to stop cooking and avoid clumping.
  • Toss the salad just before serving to keep the vegetables crisp and fresh.
  • This salad is perfect for meal prep—store noodles and dressing separately and combine before eating.
  • Use fish sauce for authentic flavor or soy sauce for a vegan alternative.
  • Adjust chili flakes to your preferred spice level or omit for mild taste.

Nutrition

Keywords: Vietnamese salad, noodle salad, fresh herbs, rice vermicelli, Nuoc Cham dressing, healthy meal, gluten free, light lunch, Asian flavors

Find it online: https://maicook.com/vietnamese-noodle-salad-recipe/