Vietnamese Noodle Salad With Tangy Dressing (Printable)

Vibrant rice noodles with crisp vegetables, fresh herbs, and zesty tangy dressing. Perfect light meal.

# What You Need:

→ Noodles

01 - 7 oz dried rice vermicelli noodles

→ Vegetables

02 - 1 medium carrot, julienned
03 - 1 small cucumber, seeded and julienned
04 - 1 red bell pepper, thinly sliced
05 - 3.5 oz bean sprouts
06 - 4 spring onions, thinly sliced

→ Herbs

07 - 0.7 oz fresh mint leaves
08 - 0.7 oz fresh cilantro leaves
09 - 0.35 oz Thai basil leaves

→ Tangy Dressing

10 - 3 tbsp fresh lime juice
11 - 2 tbsp rice vinegar
12 - 2 tbsp soy sauce
13 - 1 tbsp fish sauce
14 - 1 tbsp sugar
15 - 1 clove garlic, minced
16 - 1 red chili, finely chopped
17 - 2 tbsp water

→ Garnishes

18 - 3 tbsp roasted peanuts, roughly chopped
19 - Lime wedges, for serving

# How To Make It:

01 - Cook the rice vermicelli noodles according to package instructions. Rinse thoroughly under cold water to stop cooking and prevent sticking. Drain well and set aside in a large bowl.
02 - Julienne the carrot and cucumber into thin matchsticks. Slice the red bell pepper into thin strips and slice the spring onions diagonally. Rinse the bean sprouts and pat dry.
03 - In a small bowl, whisk together the lime juice, rice vinegar, soy sauce, fish sauce, sugar, minced garlic, chopped chili, and water. Continue whisking until the sugar completely dissolves.
04 - Add the prepared vegetables, fresh mint, cilantro, and Thai basil to the noodles. Pour the tangy dressing over the salad. Use clean hands or tongs to toss gently, ensuring everything is evenly coated.
05 - Divide the salad among serving bowls. Sprinkle with roasted peanuts and additional fresh herbs if desired. Serve immediately with lime wedges on the side for extra brightness.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes but tastes like something from a restaurant
  • The balance of tangy, sweet, and fresh herbs is incredibly addictive
  • Its endlessly adaptable—add whatever protein or crunch you love
02 -
  • Rinse those cooked noodles thoroughly under cold water or they'll turn into a gummy mess
  • The salad tastes even better after 15 minutes of sitting, as the noodles soak up the dressing
  • Dont skip the roasted peanuts—they provide the crucial textural contrast
03 -
  • Make a double batch of the dressing—it keeps in the fridge for two weeks and is amazing on regular green salads too
  • If taking this to a potluck, pack the peanuts separately and add right before serving to keep them crunchy

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