Welcome to flavor town, my friend! If you’ve never tried Vietnamese Vermicelli Noodle Salad, trust me, you’re in for a real treat. This dish is light, refreshing, and absolutely bursting with vibrant flavors. Imagine tangy lime, fragrant herbs, and a symphony of textures all coming together in one bowl—it’s the kind of meal that makes you feel good from the inside out. Plus, it’s so versatile, you’ll find yourself craving it for lunch, dinner, or even a quick snack. Ready to dive in? Let’s do this!
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Why You’ll Love Vietnamese Vermicelli Noodle Salad
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re whipping it up for a solo lunch or serving it at a backyard BBQ, this salad is a crowd-pleaser. Here’s why it’s a favorite:
Versatile: Perfect as a main dish or side dish, this salad adapts to any occasion.
Healthy: Packed with fresh veggies, lean proteins, and light dressing—it’s a feel-good meal that doesn’t skimp on flavor.
Quick and Easy: No fancy equipment required, and you’ll have it on the table in no time.
Customizable: Adjust the ingredients to suit your taste buds—swap proteins, play with veggies, or dial up the spice!
Fresh and Vibrant: The combination of herbs, lime, and fish sauce creates a flavor explosion in every bite.
Ingredients in Vietnamese Vermicelli Noodle Salad
Here’s the beauty of this dish—it’s all about fresh, simple ingredients that come together to create something truly special:
Vermicelli Noodles: The foundation of the dish—light, silky, and perfect for soaking up all the flavors.
Shrimp or Chicken: The protein of your choice, cooked to juicy perfection.
Fresh Vegetables: Crisp cucumbers, shredded carrots, and bean sprouts for a refreshing crunch.
Herbs: A medley of cilantro, mint, and Thai basil to bring bold, aromatic notes.
Dressing: A tangy, umami-rich mix of fish sauce, lime juice, sugar, and a touch of chili for a kick.
Crushed Peanuts: For that satisfying crunch and nutty finish.
Instructions
- Cook the Vermicelli Noodles: Bring a pot of water to a boil, cook the noodles according to package instructions, then rinse under cold water to stop the cooking process. Set aside.
- Prepare the Protein: Cook your shrimp or chicken to perfection. For shrimp, sauté in a little oil until pink and opaque. For chicken, grill or pan-sear until golden and cooked through.
- Chop the Veggies and Herbs: Slice the cucumbers, shred the carrots, and chop the herbs finely.
- Make the Dressing: Whisk together fish sauce, lime juice, sugar, and chili in a small bowl until the sugar dissolves. Taste and adjust seasoning as needed.
- Assemble the Salad: In a large bowl, toss the cooked noodles, veggies, herbs, and protein. Drizzle the dressing over the top and toss gently to coat.
- Add the Finishing Touches: Sprinkle crushed peanuts on top for a bit of crunch.
- Serve and Enjoy: Dish up your salad into bowls and serve immediately.
How to Serve Vietnamese Vermicelli Noodle Salad
This salad is a star on its own, but here are some ways to elevate the experience:
Pair with Spring Rolls: A perfect appetizer duo!
Add a Side of Broth: A light, clear broth makes a great companion.
Serve Family Style: Let everyone build their own bowls for a fun, interactive meal.
Additional Tips
Prep Ahead: Chop the veggies and cook the protein ahead of time to save yourself some effort.
Amp Up the Spice: Add sliced chili peppers or a drizzle of chili oil for extra heat.
Store Leftovers: Keep in an airtight container in the fridge for up to 2 days.
FAQs
Q1: Can I use another type of noodle?
A1: Yes, rice noodles or even spaghetti can work in a pinch.
Q2: Can I make this vegetarian?
A2: Absolutely! Replace the fish sauce with soy sauce and use tofu or mushrooms as your protein.
Q3: How do I keep the noodles from clumping?
A3: Rinse them under cold water and toss with a bit of sesame oil.
Q4: Can I meal prep this salad?
A4: Yes! Store the dressing separately and assemble the salad right before eating.
Q5: Can I freeze this salad?
A5: Not recommended, as the fresh veggies don’t freeze well.
Q6: What’s a good substitute for fish sauce?
A6: Soy sauce or tamari works well as a substitute, though it will slightly alter the flavor.
Q7: How can I make this dish spicier?
A7: Add extra chili flakes, fresh chili slices, or a drizzle of sriracha to kick up the heat.
Q8: Can I add more vegetables to this salad?
A8: Definitely! Bell peppers, radishes, or thinly sliced cabbage make excellent additions.
Q9: What protein works best for this salad?
A9: Shrimp, chicken, beef, or even marinated tofu all pair beautifully with the flavors of this dish.
Q10: How long can I store the dressing?
A10: The dressing can be stored in an airtight container in the fridge for up to one week.
So there you have it! Vietnamese Vermicelli Noodle Salad is everything you need—fresh, vibrant, and ridiculously tasty. It’s easy to make, fun to customize, and perfect for any occasion. Give it a try, and I promise you’ll be hooked. Enjoy!
Print
Vietnamese Vermicelli Noodle Salad
- Prep Time: 15 minutes
- Cook Time: 5-7 minutes
- Total Time: 0 hours
- Yield: 2 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Vietnamese
- Diet: Vegetarian
Description
This vibrant Vietnamese Vermicelli Noodle Salad is a refreshing and flavorful dish packed with fresh veggies, herbs, and a tangy soy-lime dressing. Perfect for a light lunch or dinner, this salad is quick to prepare and makes a healthy, satisfying meal.
Ingredients
- 200g rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup bean sprouts
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup crushed peanuts
- 1/4 cup fried shallots
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1 small chili, finely chopped (optional)
Instructions
- Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, lime juice, sugar, minced garlic, and chili for the dressing. Set aside.
- In a large bowl, combine the cooked vermicelli noodles, shredded carrots, cucumber, bean sprouts, cilantro, and mint.
- Pour the dressing over the noodle mixture and toss gently to combine.
- Transfer the salad to serving plates and top with crushed peanuts and fried shallots for a crunchy finish.
Notes
- For a gluten-free version, replace soy sauce with tamari or coconut aminos.
- Add grilled shrimp or chicken for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 8g
- Sodium: 1000mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg