Vietnamese Rice Noodle Salad
Bright, fresh, and bursting with flavor, Vietnamese Rice Noodle Salad is a vibrant dish that combines tender rice noodles with crisp, julienned vegetables, fragrant herbs, and a tangy-sweet dressing. Featuring fresh cilantro, mint leaves, crunchy roasted peanuts, and your choice of succulent shrimp or grilled chicken, this salad strikes a perfect balance between texture and taste. The zesty homemade dressing, made with fish sauce, lime juice, garlic, and a touch of chili, ties all the bold flavors together beautifully. Quick to prepare in just 25 minutes, this versatile recipe is perfect as a light main course or a refreshing side dish. Packed with vibrant colors and authentic Vietnamese flavors, it’s an ideal addition to any healthy mealtime repertoire.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 large carrot
- 1 large cucumber
- 1 small red bell pepper
- 15 grams fresh mint leaves
- 15 grams fresh cilantro leaves
- 50 grams roasted peanuts
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon sugar
- 2 cloves garlic
- 1 small red chili
- 1 teaspoon sesame oil
- 2 tablespoons water
- 200 grams cooked shrimp or grilled chicken (optional)
Instructions
Cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
Peel and julienne the carrot. Julienne the cucumber and red bell pepper as well.
Finely chop the fresh mint and cilantro leaves.
Crush the roasted peanuts into smaller pieces using a rolling pin or pulse them in a food processor.
Prepare the dressing by mincing the garlic and red chili. In a small bowl, mix together fish sauce, lime juice, sugar, minced garlic, minced chili, sesame oil, and water until the sugar dissolves.
In a large mixing bowl, combine the cooked rice noodles, julienned vegetables, chopped herbs, and optional cooked protein such as shrimp or grilled chicken.
Pour the dressing over the salad and toss thoroughly to ensure everything is well coated.
Transfer the salad to a serving platter or individual bowls and garnish with crushed peanuts.
Serve immediately or chill in the refrigerator for 15–20 minutes for a colder option.
Nutrition Facts
Calories |
1061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 3525 mg | 153% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 31.7 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 301 mg | 23% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2258 mg | 48% | |
*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.
