Description
Discover the vibrant and refreshing flavors of Vietnamese Noodle Salad, a delightful dish that you can prepare in under 30 minutes. Perfect for lunch or dinner, this easy-to-make salad features fresh vermicelli noodles, crunchy vegetables, fragrant herbs, and a zesty Vietnamese dipping sauce that brings everything together.
Ingredients
Scale
- 8 oz vermicelli noodles (dried)
- 1 cup bean sprouts
- 1 cup cucumbers (thinly sliced)
- 1 cup carrots (julienned)
- 2 stalks green onion (thinly sliced)
- 1/4 cup cilantro (chopped)
- 1/4 cup mint leaves
- Optional: 1 Thai bird’s eye chili (thinly sliced)
- 1/4 cup fried shallots
- 1/3–1/2 cup Vietnamese dipping sauce
Instructions
- Boil enough water in a large pot to cover the vermicelli noodles. Once boiling, add the noodles and cook according to package instructions. Stir occasionally to prevent sticking. After cooking, strain and rinse with cold water.
- While the noodles cook, chop the cucumbers, carrots, green onions, cilantro, and if desired, slice the bird’s eye chili. Prepare your Vietnamese dipping sauce.
- In a large mixing bowl, combine the cooled noodles with bean sprouts, cucumbers, carrots, green onions, cilantro, mint leaves, optional chili, fried shallots, and your desired amount of dipping sauce. Toss gently until well mixed.
- Serve immediately for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Tossing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg