If you’re craving a refreshing and vibrant dish that bursts with flavor and texture, this Vietnamese Noodle Salad with Tangy Dressing Recipe is an absolute must-try. It perfectly balances the delicate softness of rice vermicelli noodles, the crisp freshness of shredded vegetables, and the lively zing of a bright, tangy dressing. Whether you’re after a light lunch, a colorful side, or a satisfying meal that feels like sunshine on a plate, this salad delivers with layers of fresh herbs, crunchy peanuts, and just the right hint of spice.
Ingredients You’ll Need
Every ingredient in this recipe is simple yet essential, combining to create a salad that’s vibrant in taste, pleasing in texture, and bursting with fresh color. From the aromatic herbs to the subtly sweet dressing components, each element plays a vital role.
- 6 oz rice vermicelli noodles: The foundation of the salad, soft and delicate to soak up the flavors.
- 1 cup shredded carrots: Adds a sweet crunch and bright orange color.
- 1 cup julienned cucumber: Provides cool, crisp freshness and balances the tanginess.
- 1 cup shredded green papaya or cabbage: Offers a refreshing texture with a mildly sweet earthiness.
- 1/2 cup fresh cilantro leaves: Infuses the salad with a fresh, citrusy aroma.
- 1/4 cup chopped mint: Adds a cool herbal lift that elevates the entire dish.
- 1/4 cup chopped roasted peanuts: Gives a wonderful crunch and nutty contrast.
- 2 green onions thinly sliced: Lends a mild onion bite and bright green color.
- 1 red chili thinly sliced (optional): For those who like a spicy kick, it adds heat and vibrancy.
- Lime wedges for serving: To freshen and brighten each bite even further.
- For the dressing: 3 tablespoons lime juice, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon fish sauce (or soy sauce for vegan), 1 tablespoon sugar or maple syrup, 1 teaspoon sesame oil, 1 minced garlic clove — each ingredient contributes a perfect balance of tangy, salty, sweet, and umami flavors.
How to Make Vietnamese Noodle Salad with Tangy Dressing Recipe
Step 1: Prepare the Noodles
Start by cooking the rice vermicelli noodles according to the package instructions, usually soaking or boiling them for just a few minutes. Once softened, rinse the noodles immediately in cold water to stop the cooking process and prevent them from sticking, then drain well. This step ensures the noodles stay light and fresh, ready to absorb the tasty dressing.
Step 2: Combine the Fresh Vegetables and Herbs
In a large bowl, toss together your cooked noodles with shredded carrots, julienned cucumber, and shredded green papaya or cabbage. Add the fresh cilantro, mint, and thinly sliced green onions. This colorful combination delivers a lively mixture of textures and flavors, giving the salad its signature fresh crunch and herbal brightness.
Step 3: Mix the Tangy Dressing
Whisk together the lime juice, rice vinegar, soy sauce, fish sauce, sugar or maple syrup, sesame oil, and minced garlic in a small bowl until everything blends into a balanced, tangy dressing. This dressing is what makes the Vietnamese Noodle Salad with Tangy Dressing Recipe truly sing—it ties all the ingredients together with a vibrant zing that wakes up your taste buds.
Step 4: Toss and Dress the Salad
Pour the dressing over the noodle and vegetable mixture, then toss everything gently but thoroughly to make sure each strand and bite is coated with the flavorful dressing. You can serve it immediately or let it chill for about 20 minutes, giving the flavors time to meld beautifully.
Step 5: Finish with Garnishes
Top your salad with chopped roasted peanuts and the optional thin slices of red chili for extra crunch and a touch of heat. Add a few more fresh herbs if you like, along with lime wedges on the side for an extra burst of citrus ready to squeeze on top.
How to Serve Vietnamese Noodle Salad with Tangy Dressing Recipe
Garnishes
Garnishing this salad thoughtfully brings it to life visually and texturally. Roasted peanuts add irresistible crunch, while slivers of red chili lend a tempting pop of color and heat. Fresh herbs like extra mint or cilantro on top boost the vibrant aroma that makes every bite refreshing and exciting.
Side Dishes
This salad shines on its own, but it also pairs beautifully with grilled proteins like shrimp, chicken, or tofu for extra substance. Serving it with Vietnamese spring rolls or a light soup can transform your meal into a well-rounded feast bursting with authentic flavors.
Creative Ways to Present
Serve the Vietnamese Noodle Salad with Tangy Dressing Recipe in individual clear bowls or elegant glass jars to showcase the colorful layers. For a fun twist, try wrapping small portions in lettuce leaves as fresh, handheld bites. Presentation is part of the joy, so don’t hesitate to get creative and make it your own!
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad refrigerated in an airtight container for up to two days. To maintain the noodles’ texture and prevent sogginess, store the dressing separately and combine just before serving. Fresh herbs and peanuts should be added fresh to keep that crisp bite.
Freezing
This vibrant salad is best enjoyed fresh and is not suitable for freezing due to its delicate vegetables and fresh herbs. Freezing would compromise the texture and overall crispness that make this dish so delightful.
Reheating
Since this is a cold salad, reheating is not recommended. Instead, give leftovers a quick toss, add fresh herbs and a squeeze of lime, and enjoy the flavors freshly revived without any warming.
FAQs
Can I make this Vietnamese Noodle Salad with Tangy Dressing Recipe vegan?
Absolutely! Simply swap the fish sauce for additional soy sauce or a vegan fish sauce alternative, and everything else stays the same. This makes the salad deliciously plant-based without sacrificing any of the vibrant flavors.
What can I substitute for green papaya if I can’t find it?
If green papaya is hard to find, shredded cabbage works wonderfully as a substitute. It provides a similar crunch and adds a slightly different but equally fresh and crisp element to the salad.
How spicy is this salad, and can I adjust the heat?
The level of spiciness can be controlled by the amount of chili you add. If you prefer mild flavors, omit the red chili slices, and if you love heat, feel free to increase the quantity or add a dash of chili flakes.
Can I add protein to make this a full meal?
Yes! Grilled chicken, shrimp, or tofu make excellent additions that boost the protein content and keep the salad light but satisfying. These options complement the fresh flavors without overpowering them.
How far in advance can I prepare this salad?
You can prepare the noodles and chop all vegetables one day ahead, but toss the salad with dressing and add fresh herbs and peanuts just before serving to keep that fresh, crisp texture and vibrant flavor.
Final Thoughts
This Vietnamese Noodle Salad with Tangy Dressing Recipe is a wonderful way to brighten up any meal with its fresh, lively flavors and wonderful textures. Whether you’re making it for yourself or sharing it with friends, this salad has a way of turning simple ingredients into a memorable, delicious experience. Give it a try—you’ll be amazed at how easily you can capture a taste of Vietnam right in your own kitchen!
Print
Vietnamese Noodle Salad with Tangy Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Vegetarian
Description
A refreshing Vietnamese noodle salad featuring delicate rice vermicelli noodles tossed with fresh vegetables, herbs, and a tangy, balanced dressing. This light and vibrant dish is perfect for a quick lunch or dinner and can be easily customized with protein additions or made vegan by adjusting the dressing.
Ingredients
Salad
- 6 oz rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup julienned cucumber
- 1 cup shredded green papaya or cabbage
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped mint
- 1/4 cup chopped roasted peanuts
- 2 green onions, thinly sliced
- 1 red chili, thinly sliced (optional)
- Lime wedges for serving
Dressing
- 3 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (or soy sauce for vegan option)
- 1 tablespoon sugar or maple syrup
- 1 teaspoon sesame oil
- 1 minced garlic clove
Instructions
- Cook the noodles: Prepare the rice vermicelli noodles following package instructions, usually by boiling for a few minutes until tender. Drain and rinse them thoroughly with cold water to stop cooking and prevent sticking.
- Mix the salad ingredients: In a large bowl, combine the drained noodles with shredded carrots, julienned cucumber, shredded green papaya or cabbage, fresh cilantro, chopped mint, and sliced green onions. Toss gently to combine all the fresh components evenly.
- Prepare the dressing: In a small bowl, whisk together lime juice, rice vinegar, soy sauce, fish sauce (or soy sauce for vegan), sugar or maple syrup, sesame oil, and minced garlic until the sugar is fully dissolved and the mixture is smooth.
- Toss salad with dressing: Pour the prepared dressing over the noodle and vegetable mixture. Toss everything carefully to ensure the salad is evenly coated with the tangy dressing.
- Serve or chill: Serve the salad immediately for fresh crunch, or chill it in the refrigerator for about 20 minutes to allow flavors to meld. Before serving, sprinkle with chopped roasted peanuts, sliced red chili (if using), and extra fresh herbs if desired. Serve with lime wedges on the side for extra zing.
Notes
- To increase protein content, add grilled tofu, shrimp, or chicken to the salad before serving.
- For a low-carb alternative, try using spiralized zucchini noodles in place of rice vermicelli.
- Adjust the quantity of red chili slices to suit your preferred spice level.
- Use soy sauce instead of fish sauce to make this recipe vegan.
