Description
This Vietnamese noodle salad is made with vermicelli rice noodles, fresh herbs and vegetables! It’s tossed with a delicious tangy and savory Vietnamese dressing and can be served cold!
Ingredients
Scale
- 7 oz thin vermicelli rice noodles (dried)
- 3 cups julienned cucumber
- 3 cups julienned carrots
- 2 ⅓ cups fresh herbs (basil, cilantro, mint, scallions), packed tightly
- 2 jalapeno peppers, cut into thin rounds
- lime wedges for serving
- crushed peanuts for garnish
- ¼ cup fish sauce
- ¼ cup sugar
- ⅓ cup water
- 2 Tablespoons lime juice, freshly squeezed
- 2 teaspoons rice wine vinegar
- 1 clove garlic, minced
- 1 small Thai chili pepper, finely diced
Instructions
- Step: Rehydrate your noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles and set them aside in a colander to drain off excess water.
- Step: Add all the ingredients for the dressing in a bowl and stir to combine. Taste and adjust according to your preferences.
- Step: Place the noodles in a large bowl and top with the cucumbers, carrots, basil, cilantro, and any other fresh herbs. Add the jalapenos at this time if using.
- Step: Add the dressing and toss to combine.
- Step: Serve immediately as a main course or as a side.
Notes
If making ahead, leave out the dressing and store the noodle salad in the fridge to serve cold. As the herbs can bruise and dry out easily, cover tightly with plastic wrap. Add the dressing and toss to combine right before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 117 kcal
- Sugar: 19 g
- Sodium: 880 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Vietnamese noodle salad, Asian cold noodles, vermicelli salad, refreshing salad