Vietnamese Noodle Salad with Tangy Dressing Recipe
This vibrant Vietnamese Noodle Salad with Tangy Dressing combines thin vermicelli rice noodles with fresh julienned cucumbers, carrots, and a generous mix of herbs such as basil, cilantro, mint, and scallions. Tossed in a bright, flavorful dressing made from fish sauce, lime juice, sugar, garlic, and chili, this salad is refreshing and perfect as a light main course or a side dish. Optional garnishes like jalapenos, crushed peanuts, and lime wedges add extra flavor and texture, making it a delightful dish that’s easy to prepare and customizable to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
Scale
Noodles
- 7 oz thin vermicelli rice noodles (dried, about 200g; substitute with any thin noodle)
Vegetables and Herbs
- 3 cups cucumber, julienned (about 2 cucumbers)
- 3 cups carrots, julienned (about 2 medium carrots)
- 2 ⅓ cups fresh herbs (basil, cilantro, mint, scallions; packed tightly)
- 2 jalapeno peppers, thinly sliced (optional)
Dressing
- ¼ cup fish sauce (use soy sauce for vegan option)
- ¼ cup sugar
- ⅓ cup water
- 2 tablespoons freshly squeezed lime juice (about half a lime)
- 2 teaspoons rice wine vinegar
- 1 clove garlic, minced
- 1 small Thai chili pepper, finely diced (optional)
Optional Garnish
- Lime wedges (for serving)
- Crushed peanuts (for garnish)
Instructions
- Prep the noodles and vegetables: Rehydrate the vermicelli rice noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain well in a colander to remove excess water. If using other types of noodles, follow the package instructions for cooking. Meanwhile, julienne the cucumber and carrots, and prepare the fresh herbs by roughly chopping or leaving as whole sprigs.
- Make the dressing: In a mixing bowl, combine the fish sauce, sugar, water, fresh lime juice, rice wine vinegar, minced garlic, and diced Thai chili pepper (if using). Stir well until the sugar dissolves completely. Taste and adjust seasoning as needed to balance sweet, sour, and salty flavors. This yields approximately 1 cup of dressing.
- Assemble the salad: In a large bowl, place the drained noodles and top with the julienned cucumber, carrots, fresh herbs, and jalapeno slices if using. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- Serve: Serve the noodle salad immediately as a refreshing main or side dish. Add lime wedges and crushed peanuts on top for extra flavor and crunch. This salad pairs wonderfully with your choice of protein such as grilled chicken, shrimp, or tofu. For make-ahead instructions, see Notes.
Notes
- This salad can be made a few hours in advance; keep the dressing separate and toss it with the salad just before serving to prevent sogginess.
- For a vegan version, substitute fish sauce with soy sauce or tamari.
- Adjust the heat level by adding more or fewer chili peppers according to taste.
- Add protein like grilled shrimp, chicken, or tofu to make it a complete meal.
- Crushed peanuts add great texture but can be omitted for nut-free diets.
Keywords: Vietnamese noodle salad, vermicelli noodles, fresh herb salad, tangy dressing, healthy salad, gluten free, Vietnamese cuisine, summer salad
