Vietnamese Vermicelli Salad is the kind of light, fresh, and flavor-packed dish that hits the spot any time of year. It comes together quickly and is loaded with herbs, crisp veggies, and a savory-sour dressing that ties it all together. Whether you’re making it for lunch, a side dish, or a warm-weather dinner, it’s a bowlful of brightness.
You’ll love this salad for its simplicity and bold flavors. It doesn’t require any fancy ingredients and it’s easy to customize based on what you have on hand. The fresh herbs and crunchy vegetables give it amazing texture, and the fish sauce dressing brings everything to life with just the right balance of salty, sweet, and tangy.
Helpful Tips
- Use the right noodles: Rice vermicelli noodles are essential here. Don’t substitute with regular pasta because it doesn’t have that springy, delicate texture.
- Prep ahead: Chop the veggies and herbs while the noodles cook. The dressing can be made in advance, too.
- Customize the heat: If you’re not into spicy food, leave out the chili or use just a tiny amount for a gentle kick.
You Might Also Like
- Vietnamese Beef & Vermicelli Salad
- Vietnamese Pork Bowls
- Vietnamese Banh Mi Sandwiches
Like it, Love it, Want Some More of It? Subscribe to our YouTube channel to watch us cook and follow us on Pinterest, Instagram and Facebook. We really love it when you save our recipes to Pinterest 😊
Vietnamese Vermicelli Salad
Ingredients
- 8 ounces (227 g) rice vermicelli noodles
- 3 tablespoons (44 ml) fish sauce
- 1 tablespoon (15 ml) lime juice
- 1 teaspoon (4 g) sugar
- 1 clove garlic minced
- 1 small chili finely chopped (optional)
- 1/2 cup (64 g) shredded carrots
- 1/2 cup (67 g) thinly sliced cucumber
- 1/2 cup (52 g) bean sprouts
- 3 tablespoons (1.2 g) fresh cilantro chopped
- 3 tablespoons (15 g) fresh mint leaves chopped
- 2 tablespoons (4 g) fresh Thai basil leaves chopped
- 2 tablespoons (20 g) crushed peanuts
Instructions
- Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and chili. Set aside.
- In a large bowl, combine the cooked vermicelli noodles, shredded carrots, cucumber, bean sprouts, cilantro, mint, and basil.
- Pour the dressing over the noodle mixture and toss gently to coat.
- Serve topped with crushed peanuts.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.