Fresh And Easy Vietnamese Noodle Salad Recipe

As a recipe writer I turned my love of Vietnamese bun salads into a Fresh And Easy Vietnamese Noodle Salad of silky vermicelli, bright slivered veggies and a tangy rice vinegar dressing that keeps me coming back for more.

I can’t get over how bright this Fresh And Easy Vietnamese Noodle Salad is. I threw it together on a whim and it instantly felt like the lighter cousin of the dishes I crave.

The crunch of English cucumber and the lift from fresh mint leaves make every bite pop, more exciting than you’d expect. It sits somewhere between a Vermicelli Salad and the comfy quick fix of an Asian Noodle Salad, but better.

It’s not fussy, not heavy, and somehow pairs with anything off the grill. If you’re bored of the same sides, try this, you might actually start making it every week.

Ingredients

• Rice vermicelli noodles: light carbs, silky texture, soak up dressing and keeps you satisfied.
• English cucumber: high water content, crunchy and refreshing, low calorie, adds cool contrast.
• Carrots: sweet, crunchy, good fiber and beta carotene, brings color and natural sweetness.
• Roasted peanuts: crunchy protein, healthy fats, salty counterpoint, gives nice texture and richness.
• Fish sauce: umami salty punch, tiny amount goes a long way, savory backbone.
• Fresh lime juice: bright acidic zip, balances sweet and salty, makes flavors pop.
• Cilantro and mint: aromatic herbs, add freshness and herbal lift, lightens the bowl.
• Thai chili: spicy heat, small amount wakes palate, use less if you cant take heat.

Ingredient Quantities

• 8 ounces dried rice vermicelli noodles
• 1 large English cucumber julienned
• 2 medium carrots julienned
• 1 red bell pepper thinly sliced
• 1 cup bean sprouts
• 3 scallions thinly sliced
• 1 cup cilantro leaves loosely packed
• 1/2 cup fresh mint leaves
• 1/2 cup roasted peanuts chopped
• 3 tablespoons fish sauce
• 3 tablespoons fresh lime juice (about 2 limes)
• 2 tablespoons rice vinegar
• 2 tablespoons granulated sugar
• 2 tablespoons water
• 1 garlic clove minced
• 1 small red Thai chili thinly sliced or 1/4 teaspoon red pepper flakes
• 1 teaspoon toasted sesame oil
• Salt and black pepper to taste

How to Make this

1. Cook the 8 ounces rice vermicelli per package directions (usually 3 to 5 minutes in boiling water or pour boiling water over them and let sit), drain and rinse thoroughly under cold water to stop cooking, then toss with the 1 teaspoon toasted sesame oil so they dont stick.

2. Prep the veggies and herbs: julienne 1 large English cucumber and 2 medium carrots, thinly slice 1 red bell pepper, rinse 1 cup bean sprouts, thinly slice 3 scallions, pick 1 cup loosely packed cilantro leaves and 1/2 cup fresh mint leaves, and chop 1/2 cup roasted peanuts.

3. Make the dressing: in a small bowl whisk together 3 tablespoons fish sauce, 3 tablespoons fresh lime juice, 2 tablespoons rice vinegar, 2 tablespoons granulated sugar, and 2 tablespoons water until sugar is dissolved, then stir in 1 minced garlic clove and 1 small red Thai chili thinly sliced (or 1/4 teaspoon red pepper flakes). Taste first before adding salt because the fish sauce is already salty.

4. In a large bowl combine the cooled noodles with the julienned cucumber, carrots, sliced red pepper, bean sprouts, scallions, cilantro and mint.

5. Pour the dressing over the noodle mixture and toss gently but thoroughly so everything gets coated; be gentle so the noodles and herbs dont get mushy.

6. Let the salad sit 5 to 10 minutes at room temp so the flavors meld, then taste and adjust with a little more lime juice or fish sauce if it needs brightness or salt.

7. Sprinkle the chopped roasted peanuts over the top and give one last light toss, reserving a few peanuts and herbs for garnish if you want it to look pretty.

8. Finish with a grind of black pepper, season sparingly with extra salt only if needed, and serve immediately with grilled meats or chicken, or chill up to 2 hours then toss again before serving.

9. Quick hacks: if your peanuts arent roasted, toast them in a dry skillet till fragrant; if sugar wont dissolve, warm the dressing a few seconds in the microwave and cool it before tossing; and dont overcook the noodles or you’ll end up with a gluey salad.

10. Make ahead tip: you can prepare the dressing and chop everything ahead, refrigerate separately, then combine and dress 30 minutes before serving so the herbs stay bright.

Equipment Needed

1. Large pot for boiling noodles
2. Colander or fine mesh strainer
3. Large mixing bowl for tossing the salad
4. Small bowl and whisk or fork for the dressing
5. Chef knife and cutting board
6. Vegetable peeler or julienne peeler (or mandoline)
7. Dry skillet for toasting peanuts and a small spatula or spoon
8. Measuring spoons and measuring cup

Here’s the recipe written like I actually make it, with the tips that saved me more than once, and yeah I mess up sometimes so there are a few real notes in there.

Make the noodles first. Cook the 8 ounces of rice vermicelli according to the package, usually 3 to 5 minutes in boiling water or pour boiling water over them and let them sit. Drain and rinse well under cold water so they stop cooking, then toss with 1 teaspoon toasted sesame oil so they don’t stick. Trust me, don’t skip that oil or you’ll have a gluey mess.

Prep the veg while the noodles cool. Julienne 1 large English cucumber and 2 medium carrots, thinly slice 1 red bell pepper, rinse 1 cup bean sprouts, slice 3 scallions, pick about 1 cup loosely packed cilantro leaves and half a cup mint leaves. Chop half a cup roasted peanuts. If your peanuts are raw, toast them in a dry skillet until fragrant, stir a lot so they don’t burn, then chop.

Make the dressing in a small bowl: whisk together 3 tablespoons fish sauce, 3 tablespoons fresh lime juice (about 2 limes), 2 tablespoons rice vinegar, 2 tablespoons granulated sugar and 2 tablespoons water until the sugar dissolves. Stir in 1 minced garlic clove and 1 small red Thai chili thinly sliced or 1 quarter teaspoon red pepper flakes. Taste first before adding salt because fish sauce is already salty. If the sugar won’t dissolve, heat the dressing for a few seconds in the microwave and cool it before you toss it with the salad.

Combine the cooled noodles with the cucumber, carrots, red pepper, bean sprouts, scallions, cilantro and mint in a large bowl. Pour the dressing over everything and toss gently but well so the noodles get coated. Be gentle, don’t mash the herbs or the noodles will go mushy.

Let the salad sit 5 to 10 minutes at room temp so the flavors meld. Taste and adjust with a little more lime juice or fish sauce if it needs brightness or salt. Sprinkle the chopped peanuts on top and give one last light toss, keep a few peanuts and herbs for garnish if you want it to look nice.

Finish with a grind of black pepper and only add extra salt if needed. Serve it right away with grilled meats or chicken. You can also chill it up to 2 hours but toss again before serving so the noodles loosen up.

Quick hacks I use: if peanuts arent roasted, toast them in a dry skillet till fragrant, if sugar wont dissolve warm the dressing a few seconds then cool it, and never overcook the noodles or you’ll end up with a gluey salad. Make ahead tip: chop the veg and make the dressing ahead and keep them separate in the fridge, then combine and dress about 30 minutes before serving so the herbs stay bright.

FAQ

Fresh And Easy Vietnamese Noodle Salad Recipe Substitutions and Variations

• Rice vermicelli noodles:
  • Soba noodles (try 100% buckwheat if you need gluten free, check the label)
  • Glass noodles (mung bean/thread noodles) for a chewier texture
  • Thin spaghetti or angel hair in a pinch, just don’t overcook
  • Spiralized zucchini for a low carb, crunchy swap
• Fish sauce:
  • Soy sauce plus a squeeze of lime and a pinch of sugar for that salty tang, use tamari to keep it gluten free
  • Mushroom soy or liquid aminos for extra umami without fish
  • Miso mixed with a little soy and a splash of kelp or seaweed broth to mimic the oceany note
• Cilantro:
  • Flat leaf parsley for a fresh green note if you hate cilantro
  • Thai basil for a sweeter, slightly anise flavor that works with Vietnamese profiles
  • Culantro if you can find it, it’s like cilantro but stronger
  • Extra mint in a pinch, it’ll change the profile but still bright
• Roasted peanuts:
  • Cashews chopped, creamy and mild
  • Toasted sesame seeds for similar crunch and nutty flavor, good if nut allergy is a concern
  • Sliced almonds or chopped walnuts for a different crunch
  • Toasted sunflower seeds for a nut free crunchy option

Pro Tips

1) Noodle care: cook the vermicelli just shy of done and rinse thoroughly in cold water so they stop cooking, then toss lightly with the sesame oil so they dont clump. Spread them out on a sheet tray or large plate to cool quickly if you have time, that way they wont stick into one gloopy mess.

2) Dressing balance and texture: always taste the dressing before you add salt since fish sauce is already salty. If the sugar wont dissolve, microwave the dressing for 5 to 10 seconds then cool it before tossing, and add the chili little by little so you dont blow anyone out with heat.

3) Herb and veg handling: chop herbs roughly and add them at the last minute, toss gently so the delicate mint and cilantro dont go soggy. Pat greens and bean sprouts dry with a towel if theyre wet or the dressing gets watered down.

4) Finish and make-ahead hacks: toast raw peanuts in a dry skillet until fragrant and roughly chop for crunch, reserve some for garnish. You can prep the dressing and chop ahead, keep everything separate in the fridge and only combine 30 minutes before serving, toss once more before plating so flavors re-awaken.