Vietnamese Noodle Salad with Tangy Dressing (Easy & Fresh)
Vietnamese Noodle Salad with Tangy Dressing is a light, refreshing, and healthy dish made with rice vermicelli noodles, fresh vegetables, fragrant herbs, and a zesty homemade dressing. It’s quick to make and perfect as a main dish, side salad, or meal prep option.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: Vietnamese
Ingredients
- 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 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. Bring a pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions, about 3-4 minutes.
2. Drain the noodles and rinse under cold water to stop cooking. Set aside.
3. Prepare the carrots, cucumber, red bell pepper, lettuce or cabbage, and herbs. Arrange them in bowls or on a platter for easy assembly.
4. In a small bowl, whisk together lime juice, fish sauce, rice vinegar, honey, water, minced garlic, and red chili (if using). Taste and adjust seasoning as desired.
5. In a large mixing bowl, combine the cooked noodles with the vegetables, herbs, and dressing. Toss until evenly coated.
6. Top with chopped peanuts and additional fresh herbs.
7. Serve immediately while the salad is crisp and fresh.
Notes
This noodle salad is perfect as a main dish or light lunch. You can also add grilled chicken, shrimp, tofu, or edamame for added protein.
For meal prep, store the noodles, veggies, herbs, and dressing separately and assemble just before eating to maintain freshness.