Description
A light and refreshing Vietnamese noodle salad featuring rice vermicelli, crunchy vegetables, fresh herbs, and a tangy lime dressing.
Ingredients
For the Salad:
8 oz rice vermicelli noodles
1 cup shredded carrots
1 cup cucumber, julienned
1 cup red bell pepper, thinly sliced
1 cup bean sprouts
1 cup shredded lettuce or napa cabbage
½ cup fresh cilantro, chopped
½ cup fresh mint leaves, chopped
½ cup fresh Thai basil, chopped (optional)
¼ cup roasted peanuts, chopped (for garnish)
For the Tangy Dressing:
¼ cup lime juice (freshly squeezed)
3 tablespoons fish sauce (or soy sauce for vegan/vegetarian)
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
2 tablespoons water
1 garlic clove, minced
1 small red chili, finely chopped (optional for heat)
Instructions
1. Cook the Noodles: Bring a pot of water to a boil. Add the rice vermicelli noodles and cook for 3-4 minutes. Drain and rinse under cold water.
2. Prepare the Vegetables: Slice and chop the carrots, cucumber, bell pepper, lettuce, and herbs. Arrange them for assembly.
3. Make the Dressing: In a small bowl, whisk together lime juice, fish sauce, rice vinegar, honey, water, garlic, and chili.
4. Assemble the Salad: Toss noodles with vegetables, herbs, and dressing until evenly coated.
5. Garnish and Serve: Top with chopped peanuts and extra herbs. Serve immediately.
Notes
Serve chilled for best flavor. Add grilled shrimp, chicken, or tofu for extra protein.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vietnamese noodle salad, rice vermicelli salad, tangy dressing, fresh herbs, crunchy vegetables, light lunch