If you’re craving something fresh, vibrant, and oh-so-delicious, let me introduce you to my go-to Vietnamese vermicelli noodle salad! This dish is a delightful explosion of colors and flavors, featuring tender vermicelli noodles mixed with crisp vegetables and a zesty dressing that truly elevates each bite. I remember the first time I had this salad at a little cafe in Vietnam, and it instantly became a favorite. The crunch of the veggies paired with the savory notes of the fish sauce and lime juice is just heavenly! Plus, it’s not just tasty; it’s packed with nutrients, making it a perfect light meal or side dish. Trust me, once you try this recipe, you’ll be hooked on its refreshing goodness!
Ingredients List
- 200g vermicelli noodles (cooked according to package instructions)
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup crushed peanuts
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 1 tablespoon sesame oil
How to Prepare Vietnamese Vermicelli Noodle Salad
- First, let’s get those vermicelli noodles cooking! Bring a pot of water to a boil and add the noodles. Cook them according to the package instructions—usually just about 3-5 minutes until they’re tender but still have a little bite.
- Once they’re done, drain the noodles and rinse them under cold water. This stops the cooking process and helps keep them from sticking together. You’ll want them nice and cool!
- In a large mixing bowl, toss together the cooled noodles, shredded carrots, julienned cucumber, and crunchy bean sprouts. The colors will make your heart sing!
- Next, gently fold in the fresh mint and cilantro leaves. These herbs add a fragrant freshness that really makes the salad shine.
- Now, let’s whip up the dressing! In a small bowl, whisk together the fish sauce, lime juice, sugar, and sesame oil until the sugar dissolves. This dressing is the magic that ties everything together!
- Pour the dressing over the salad and toss gently to coat everything evenly. Be careful not to mush the veggies—keep that crunch!
- Finally, sprinkle the crushed peanuts on top just before serving for that delightful crunch and flavor. And voila! Your Vietnamese vermicelli noodle salad is ready to be enjoyed!
Why You’ll Love This Recipe
- It’s a quick and easy dish that comes together in just 20 minutes!
- Fresh, vibrant ingredients make every bite a flavorful delight.
- Perfectly healthy and light, it’s great for a meal any time of the year.
- You can easily adjust the dressing to suit your taste—make it sweeter or tangier!
- Versatile enough to serve as a main dish or a side, it pairs well with so many meals!
Tips for Success
- Adjust the dressing: Don’t hesitate to tweak the fish sauce, lime juice, and sugar to find your perfect balance. If you love a tangy kick, add more lime juice!
- Chill before serving: For the best flavor, let your salad chill in the fridge for about 30 minutes before serving. It allows the flavors to meld beautifully!
- Add protein: If you want to make this salad more filling, grilled chicken or shrimp are fantastic additions. Just toss them in with the veggies!
- Keep it crunchy: If you’re prepping in advance, add the crushed peanuts just before serving to maintain their delightful crunch.
- Experiment with veggies: Feel free to swap in your favorite veggies—bell peppers, radishes, or even snap peas can add a fun twist!
Variations
If you’re feeling adventurous, there are so many fun ways to mix up your Vietnamese vermicelli noodle salad! Here are a few of my favorite variations:
- Protein Boost: Add some grilled chicken or shrimp for a heartier meal. Just toss in your cooked protein with the veggies for an extra satisfying dish!
- Veggie Wonderland: Experiment with different vegetables! Sliced bell peppers, shredded red cabbage, or even snap peas can add a delightful crunch and vibrant color.
- Spicy Kick: If you love a little heat, throw in some sliced jalapeños or drizzle a bit of sriracha over the top. It adds a fantastic zing!
- Noodle Swap: Try using rice noodles or even quinoa if you’re looking for a gluten-free option. It changes the texture while still keeping that fresh flavor!
- Herb Medley: Mix in other fresh herbs like basil or parsley for a different flavor profile. Each herb brings its own unique twist!
These variations can really make this salad your own, so don’t be afraid to get creative and have fun with it!
Nutritional Information
Here’s a quick look at the estimated nutritional information for one serving of my Vietnamese vermicelli noodle salad. Keep in mind that these values can vary based on specific ingredients and portion sizes:
- Calories: 250
- Fat: 10g
- Protein: 7g
- Carbohydrates: 35g
- Sugar: 5g
- Fiber: 3g
- Sodium: 300mg
This salad is not only delicious but also packed with nutrients, making it a guilt-free choice for any meal. Enjoy the healthy goodness!
FAQs
Can I make the Vietnamese vermicelli noodle salad ahead of time?
Absolutely! This salad is perfect for making in advance. Just keep it chilled in the fridge, and it’ll be even tastier after the flavors have had time to meld together. Just remember to add the crushed peanuts right before serving to keep that crunch!
What can I substitute for fish sauce?
If you’re looking for a vegetarian or vegan alternative, you can use soy sauce or a mix of soy sauce and a little lime juice. It won’t have the exact same flavor, but it’ll still be delicious!
How do I store leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Just keep in mind that the vegetables might get a bit softer over time, but the flavor will still be great!
Can I use other noodles?
Of course! While vermicelli noodles are traditional, you can definitely experiment with rice noodles or even soba noodles for a different texture. Just make sure to adjust the cooking time as needed!
Is this salad gluten-free?
Yes, this Vietnamese vermicelli noodle salad can be gluten-free if you use rice noodles or confirm that your fish sauce is gluten-free. It’s a fresh, healthy option for everyone!
Storage & Reheating Instructions
Storing your Vietnamese vermicelli noodle salad is super easy! Just transfer any leftovers into an airtight container and pop it in the fridge. It’ll keep well for up to 2 days. Just a little heads up: the veggies might soften over time, but the flavors will still be delightful!
If you’re looking to enjoy it later, there’s no need to reheat this salad—it’s best served cold! Just give it a good toss before serving to redistribute the dressing and flavors. If you find it a bit dry after being in the fridge, a splash of fresh lime juice or a drizzle of sesame oil can help bring it back to life. Enjoy your refreshing salad again without any fuss!
Print
Vietnamese Vermicelli Noodle Salad: 7 Vibrant Flavors Await
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A fresh and healthy Vietnamese noodle salad featuring vermicelli noodles, crisp vegetables, and savory dressing.
Ingredients
- 200g vermicelli noodles
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup crushed peanuts
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 1 tablespoon sesame oil
Instructions
- Cook the vermicelli noodles according to package instructions.
- Drain and rinse under cold water.
- In a large bowl, combine the noodles, carrots, cucumber, and bean sprouts.
- Add the mint and cilantro leaves.
- In a small bowl, whisk together fish sauce, lime juice, sugar, and sesame oil.
- Pour the dressing over the salad and toss to combine.
- Top with crushed peanuts before serving.
Notes
- Adjust the dressing to your taste.
- Can add grilled chicken or shrimp for protein.
- Serve chilled for best flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vietnamese vermicelli noodle salad, noodle salad, healthy salad
