Go Back

Fresh and Easy Quick Vietnamese Noodle Salad

A delightful, refreshing salad featuring rice vermicelli noodles, fresh vegetables, and a tangy dressing—a perfect quick meal for warm days.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Quick Meal, Salad
Cuisine: Vietnamese
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g Rice Vermicelli Noodles
  • 2 cups Mixed Salad Greens
  • 1 Cucumber, thinly sliced
  • 1 Carrot, julienned
  • 1 Bell Pepper, thinly sliced
  • 0.5 cups Fresh Herbs (mint, cilantro, basil, chopped)
  • for topping Chopped Peanuts
Dressing
  • 3 tablespoons Soy Sauce
  • 1 Lime Juice (from 1 lime)
  • 1 tablespoon Sesame Oil
  • optional Chili Flakes For some heat

Method
 

Preparation
  1. Bring a pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions (about 4-5 minutes). Drain and rinse them with cold water to prevent sticking. Set aside.
  2. While the noodles are cooking, chop your salad greens, cucumber, carrot, and bell pepper into bite-sized pieces.
Make the Dressing
  1. In a small bowl, whisk together the soy sauce, lime juice, and sesame oil. Adjust seasoning to taste.
Combine
  1. In a large bowl, mix the cooked noodles, veggies, and fresh herbs. Drizzle the dressing over the top and toss gently until well combined.
Serve
  1. Garnish with chopped peanuts and optional chili flakes. Serve chilled or at room temperature.

Notes

Customize your veggies and toppings as desired. Best enjoyed fresh, refrigerate for up to 2 days.