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
Scale
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.
