Vietnamese Noodle Salad
Bright, fresh, and bursting with flavor, this Vietnamese Noodle Salad is a perfect balance of crunchy vegetables, fragrant herbs, and silky rice vermicelli noodles, all tossed in a zesty homemade dressing. Featuring a medley of fresh ingredients like julienned carrots, crisp cucumber, and vibrant red bell pepper, this salad is elevated with the aromatic addition of mint, cilantro, and a tangy dressing made with fish sauce, lime juice, and sesame oil—infused with garlic and a touch of chili for a hint of heat. Finished with a sprinkle of roasted peanuts for added crunch, this quick and easy recipe comes together in just 30 minutes, making it an ideal choice for a light lunch, a refreshing side dish, or even a stand-alone meal. Perfect for summer gatherings or healthy weeknight dinners, this Vietnamese noodle salad is a delicious way to enjoy the bold, authentic flavors of Vietnamese cuisine.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 2 medium Carrots
- 1 large Cucumber
- 1 medium Red bell pepper
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 3 stalks Spring onions
- 0.25 cup Roasted peanuts
- 2 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 2 cloves Garlic
- 1 small Red chili
- 1 teaspoon Sesame oil
Instructions
Cook the rice vermicelli noodles according to the package instructions. Rinse them under cold water to stop the cooking process and set aside.
Peel and julienne the carrots. Slice the cucumber into thin strips. Thinly slice the red bell pepper. Place the prepared vegetables in a large mixing bowl.
Roughly chop the fresh mint and cilantro leaves. Thinly slice the spring onions. Add these to the bowl with the vegetables.
Crush the roasted peanuts and set them aside for garnishing.
In a small bowl, make the dressing by whisking together soy sauce, fish sauce, lime juice, rice vinegar, honey, minced garlic, finely chopped red chili, and sesame oil. Mix until well combined.
Add the cooked rice vermicelli noodles to the bowl with the vegetables and herbs. Pour the dressing over the top and toss everything together until the noodles are evenly coated.
Divide the noodle salad into serving bowls or plates. Sprinkle the crushed peanuts on top for a crunchy finish.
Serve immediately and enjoy this vibrant and flavorful dish!
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3840 mg | 167% | |
| Total Carbohydrate | 250.4 g | 91% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 46.5 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3126 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
