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Vietnamese Vermicelli Noodle Salad

Vietnamese Vermicelli Noodle Salad

Vietnamese Vermicelli Noodle Salad is a fresh, vibrant dish featuring light rice vermicelli noodles, crisp vegetables, aromatic herbs, and a tangy Nuoc Cham dressing. It’s quick to prepare, flexible with ingredients, and offers a delightful balance of savory, sweet, and acidic flavors that refresh the palate. Perfect as a light meal or a show-stopping dish for gatherings, this salad celebrates simplicity and freshness with every bite.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Noodles

  • Rice Vermicelli Noodles – 200g (thin, delicate noodles)

Vegetables and Herbs

  • Crisp Lettuce – 2 cups, washed and torn
  • Fresh Mint – 1/4 cup, chopped
  • Fresh Cilantro – 1/4 cup, chopped
  • Thai Basil – 1/4 cup, chopped
  • Carrots – 1 medium, julienned
  • Cucumber – 1 medium, julienned
  • Bean Sprouts – 1/2 cup, rinsed

Protein (Optional)

  • Grilled Shrimp, Chicken Breast, or Tofu – 150g, cooked and sliced

Garnishes

  • Peanuts – 1/4 cup, toasted and crushed

Nuoc Cham Dressing

  • Fresh Lime Juice – 3 tbsp
  • Fish Sauce – 3 tbsp (or soy sauce/tamari for vegan option)
  • Minced Garlic – 1 clove
  • Sugar – 1 tbsp
  • Chopped Fresh Chili – 1 tsp (adjust to taste)

Instructions

  1. Prepare the Vermicelli Noodles: Soak the rice vermicelli noodles in hot water for 5 to 7 minutes until soft but still slightly firm. Drain thoroughly and rinse under cold water to stop cooking and prevent sticking.
  2. Wash and Prep the Vegetables and Herbs: Rinse lettuce thoroughly and dry using a salad spinner or paper towels. Julienne carrots and cucumbers into thin strips. Finely chop mint, cilantro, and Thai basil. Rinse bean sprouts and set aside to maintain crunch.
  3. Cook the Protein (Optional): Grill or pan-sear shrimp, chicken breast, or tofu cubes with a little oil and mild seasoning until cooked through and lightly charred. Let rest, then slice thinly or dice.
  4. Make the Nuoc Cham Dressing: In a bowl, combine fresh lime juice, fish sauce (or soy sauce/tamari for vegan), minced garlic, sugar, and chopped fresh chili. Stir until sugar dissolves completely for a balanced tangy and slightly sweet dressing.
  5. Assemble the Salad: In a large bowl, gently toss the cooled noodles with the prepared vegetables and herbs. Add the cooked protein if using. Drizzle the Nuoc Cham dressing over and toss gently but thoroughly to coat evenly.
  6. Garnish and Serve: Sprinkle crushed toasted peanuts on top. Optionally add fried shallots or sliced chili peppers for extra texture and heat. Serve immediately for best freshness and flavor.

Notes

  • Soak, Don’t Boil: Soaking noodles preserves their tender texture without becoming mushy.
  • Dry Ingredients Well: Excess moisture dilutes the dressing and can weigh down the salad.
  • Balance the Dressing: Adjust lime, sugar, and fish sauce to your preferred sweet, sour, and salty balance.
  • Use Fresh Herbs: Fresh herbs are essential for authentic flavor and aroma.
  • Layer Textures: Combine crunchy vegetables and nuts with soft noodles for a delightful mouthfeel.
  • Storage: Store salad components separately and combine right before serving. Dressing, noodles, and veggies refrigerated in airtight containers keep up to 2 days.
  • Freezing Not Recommended: Freezing damages the texture of noodles and fresh herbs.
  • Reheating: Gently reheat protein separately; serve noodles and veggies cold.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No-Cook/Soaking and Grilling
  • Cuisine: Vietnamese
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (approx. 1/4 recipe)
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 9 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Protein: 15 g
  • Cholesterol: 35 mg

Keywords: Vietnamese salad, Vermicelli noodle salad, Nuoc Cham, Vietnamese cuisine, fresh noodle salad, gluten free, healthy salad, quick dinner, Vietnamese herbs, light meal