Fresh Vietnamese Vermicelli Salad
A cool and refreshing noodle bowl packed with crunchy vegetables and bright herbs.
recipesbynani.comThere is nothing better on a warm day than a big bowl of these Vietnamese noodles. It is light enough to keep you feeling energized, but the mix of fresh herbs and savory dressing makes it incredibly satisfying.
My favorite thing about this dish is how flexible it is. If you have extra cucumbers or bean sprouts in the fridge, feel free to toss them in. Just make sure you get the dressing nice and tangy before you pour it over everything.
🧺 Ingredients
- 8 ounces dried rice vermicelli noodles
- 2 cups shredded lettuce
- 1 cup matchstick carrots
- 1 cup sliced cucumber
- 1/2 cup fresh bean sprouts
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup crushed peanuts
- 1/4 cup fish sauce
- 1/4 cup warm water
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 1 clove garlic, minced
👩🍳Instructions
- 1
Cook the rice vermicelli in boiling water for about three minutes or until tender, then drain and rinse well under cold water.
- 2
Whisk the fish sauce, warm water, lime juice, sugar, and garlic together in a small bowl until the sugar dissolves completely.
- 3
Divide the lettuce into serving bowls, then top each with a portion of the cooled noodles.
- 4
Arrange the carrots, cucumbers, bean sprouts, cilantro, and mint on top of the noodles.
- 5
Pour the prepared dressing over each bowl and sprinkle with crushed peanuts before serving.
💡 Tips
You can serve this with grilled chicken or tofu if you want to add a bit more protein. Store leftover dressing in a glass jar in the fridge for up to one week.
Made this recipe? Let us know how it went.
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