If you have been searching for a vibrant, fresh, and utterly satisfying dish to brighten up your meals, this Vietnamese Vermicelli Noodle Salad Recipe is absolutely the one to try. Loaded with crunchy vegetables, fragrant herbs, and the perfect balance of sweet and tangy flavors from the classic nuoc cham dressing, this salad is a delightful harmony of tastes and textures. Whether enjoyed as a light lunch, a side dish at dinner, or even as a part of a festive spread, it delivers a burst of freshness that will keep you coming back for more.
Ingredients You’ll Need
Gathering the ingredients for this salad shows just how simple yet essential each component is in constructing a dish that is bursting with color, flavor, and texture. From the delicate noodles to the fresh herbs and crisp vegetables, every element plays an important role.
- Rice vermicelli noodles: These thin noodles cook quickly and create the perfect light base for the salad.
- Shredded carrots: Add a sweet crunch and vibrant color.
- Shredded or thinly sliced cucumber: Bring refreshing crispness that balances the dish.
- Bean sprouts: Introduce a subtle crunch and fresh bite.
- Fresh mint leaves: Infuse the salad with a cool, aromatic flavor.
- Fresh cilantro leaves: Offer bright, citrusy notes.
- Chopped lettuce or napa cabbage: Provide a mild, leafy crunch.
- Crushed roasted peanuts: Deliver nutty depth and a satisfying texture.
- Fried shallots (optional): Sprinkle for a hint of caramelized sweetness and crispness.
- Lime wedges: Add fresh acidity at the table to brighten every bite.
- Protein options (optional): Choose grilled lemongrass chicken, pork, shrimp, or tofu to make it a heartier meal.
- Fish sauce or soy sauce: The backbone for the nuoc cham dressing’s savory depth.
- Fresh lime juice: Adds the essential tang that makes the dressing lively.
- Sugar: Balances out the salty and acidic notes with sweetness.
- Water: Lightens and blends the dressing perfectly.
- Garlic: Provides pungent warmth.
- Small red chili (optional): Offers a gentle spicy kick if you like some heat.
How to Make Vietnamese Vermicelli Noodle Salad Recipe
Step 1: Prepare the vermicelli noodles
Start by cooking the rice vermicelli noodles according to the package instructions; usually, it only takes a few minutes of boiling. Once cooked, rinse them under cold water to stop the cooking process, cool them down, and drain thoroughly to avoid sogginess. This step ensures the noodles remain light and pleasantly chewy, setting the foundation for the salad.
Step 2: Make the nuoc cham dressing
Next, whisk together fish sauce (or soy sauce if you want a vegetarian option), fresh lime juice, sugar, water, minced garlic, and finely chopped red chili in a small bowl. Stir until the sugar is fully dissolved. This dressing is the secret weapon for authentic flavor, expertly balancing salty, sweet, sour, and umami notes to bring every ingredient together.
Step 3: Assemble the salad bowls
Divide the prepared noodles evenly into four serving bowls. Top them generously with shredded carrots, cucumber, bean sprouts, chopped lettuce or napa cabbage, mint, and cilantro. If you’re adding protein, layer your choice of grilled lemongrass chicken, pork, shrimp, or tofu on top. The freshness of the vegetables combined with the herbaceous notes and protein makes this salad endlessly versatile.
Step 4: Dress and garnish
Drizzle the nuoc cham dressing over each bowl generously. Finally, sprinkle crushed roasted peanuts and, if using, fried shallots over the salad for that unbeatable crunch and extra depth of flavor. Serve with lime wedges on the side, inviting everyone to add a bright, zesty finish to their bowls just before eating.
How to Serve Vietnamese Vermicelli Noodle Salad Recipe
Garnishes
Simple garnishes like crushed peanuts and fried shallots add texture and an irresistible crunch, while extra fresh mint or cilantro leaves on top enhance the herbal fragrance. The lime wedges are an absolute must; a squeeze of fresh lime juice right before eating unlocks a vibrant zing that brings every bite to life.
Side Dishes
This salad pairs wonderfully with other Vietnamese favorites such as spring rolls, grilled meats, or a light bowl of pho to complement its fresh and light nature. For a more substantial meal, you can add your preferred protein directly to the salad, transforming it into a satisfying one-bowl dish perfect for any day.
Creative Ways to Present
Try serving this Vietnamese Vermicelli Noodle Salad Recipe in individual tall glasses or mason jars for a fun take on presentation—perfect for parties or packed lunches. Layering the ingredients in clear containers shows off the vibrant colors and textures, making your meal as visually delightful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, it’s best to keep the noodles and dressing separate from the fresh vegetables and herbs to prevent sogginess. Store each component in airtight containers in the refrigerator and combine just before serving to retain the salad’s crispness and brightness.
Freezing
This salad is best enjoyed fresh and does not lend itself well to freezing due to the delicate textures of the vegetables and herbs. The noodles and dressing can be made in advance and frozen separately if needed, but the fresh ingredients should always be prepared fresh for the best experience.
Reheating
Since this salad is designed to be served cold or at room temperature, reheating is not necessary. If you’ve included grilled protein, you can warm the protein separately before adding it to the salad to keep the fresh elements crisp and lively.
FAQs
Can I make this Vietnamese Vermicelli Noodle Salad Recipe vegetarian?
Absolutely! Simply swap the fish sauce for soy sauce or tamari in the nuoc cham dressing, and use tofu or just load up on the fresh vegetables and herbs. The flavors remain vibrant and satisfying without any meat or fish products.
What can I substitute if I can’t find rice vermicelli noodles?
Thin rice sticks are the traditional choice, but if you can’t find them, you can use other thin rice noodles or even angel hair pasta as a last resort. Just keep in mind the texture and flavor won’t be quite the same, but the dish will still be delicious.
How spicy is the nuoc cham dressing?
The spice level depends on your use of the small red chili. It’s optional, so you can easily adjust the heat by adding more, less, or none at all. The dressing is naturally balanced with sweet, salty, and sour tones complemented by a gentle warmth if chili is included.
Can I prepare this salad in advance?
You can prepare the components in advance, but it’s best to assemble the salad just before serving to prevent the noodles and vegetables from becoming mushy. Store noodles, dressing, and vegetables separately, then toss together when ready to eat.
What proteins go best with this salad?
Grilled lemongrass chicken, pork, shrimp, or tofu all make fantastic additions. They add heartiness without overwhelming the fresh flavors and keep the salad balanced and satisfying as a meal.
Final Thoughts
I can’t recommend this Vietnamese Vermicelli Noodle Salad Recipe enough for those moments when you want a dish that’s quick, fresh, and bursting with flavor. It’s perfect for sharing with friends or enjoying any time you crave a vibrant blend of textures and tastes. Once you try it, I’m sure it will become a favorite go-to in your recipe collection too.
Print
Vietnamese Vermicelli Noodle Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
A vibrant and refreshing Vietnamese Vermicelli Noodle Salad featuring tender rice vermicelli noodles, fresh herbs, crisp vegetables, and a tangy nuoc cham dressing. This versatile dish can be enjoyed vegetarian or with your choice of grilled protein, making it a perfect light and flavorful meal.
Ingredients
Main Ingredients
- 8 ounces rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup shredded cucumber or thinly sliced cucumber
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup chopped lettuce or napa cabbage
- 1/4 cup crushed roasted peanuts
- 1/4 cup fried shallots (optional)
- Lime wedges for serving
Optional Protein Additions
- 1 cup grilled lemongrass chicken, pork, shrimp, or tofu
Nuoc Cham Dressing
- 1/4 cup fish sauce (or soy sauce for vegetarian version)
- 1/4 cup fresh lime juice
- 3 tablespoons sugar
- 1/4 cup water
- 1 garlic clove, minced
- 1 small red chili, finely chopped (optional)
Instructions
- Cook Noodles: Cook vermicelli noodles according to the package instructions until tender. Rinse them thoroughly under cold water to stop the cooking process and drain well to remove excess water.
- Prepare Dressing: In a small bowl, whisk together the fish sauce (or soy sauce), fresh lime juice, sugar, water, minced garlic, and finely chopped red chili if using. Stir until the sugar completely dissolves to create the nuoc cham dressing.
- Assemble Salad: Divide the cooked and drained noodles evenly between 4 serving bowls. Top each bowl with shredded carrots, cucumber, bean sprouts, lettuce, fresh mint, and cilantro leaves.
- Add Protein: If desired, add your choice of 1 cup grilled lemongrass chicken, pork, shrimp, or tofu on top of each bowl for added flavor and nutrition.
- Dress and Garnish: Drizzle each bowl generously with the prepared nuoc cham dressing. Sprinkle crushed roasted peanuts and fried shallots over the top for added texture and flavor.
- Serve: Serve immediately with lime wedges on the side to be squeezed over as desired for an extra burst of freshness.
Notes
- Customize the salad by adding seasonal vegetables like radish, bell pepper, or pickled daikon for extra crunch and flavor.
- For meal prep, keep the noodles, vegetables, dressing, and protein separate to maintain freshness, then combine just before serving.
- Use gluten-free fish sauce or tamari to make this recipe gluten-free.
- Fried shallots are optional but add great texture and flavor.
