Vietnamese Noodle Salad is a refreshing and vibrant dish that showcases the delicate flavors and textures of Southeast Asian cuisine. This salad features tender vermicelli rice noodles, crisp julienned cucumbers, carrots, an assortment of fresh herbs, and a zesty dressing that ties everything together. It’s a light and satisfying meal that is perfect for warm weather days or as a flavorful side dish.

Why Make Vietnamese Noodle Salad

Vietnamese Noodle Salad is not only delicious but also a great way to enjoy a variety of fresh vegetables and herbs. It’s a healthy and satisfying dish that can be customized with your favorite ingredients. Plus, the tangy and savory dressing adds a burst of flavor that complements the noodles and vegetables perfectly.

How to Make Vietnamese Noodle Salad


Prepare the Noodles:

  1. Cook the vermicelli rice noodles according to package instructions. Once cooked, rinse under cold water to cool down and prevent sticking. Drain well and set aside.

Combine Salad Ingredients:

  1. In a large salad bowl, combine the julienned cucumbers, carrots, and tightly packed fresh herbs. Add the jalapeno peppers if using. Gently toss to combine.

Make the Dressing:

  1. In a small bowl or jar, whisk together the fish sauce, sugar, water, freshly squeezed lime juice, rice wine vinegar, minced garlic, and, if desired, the finely diced Thai chili pepper. Stir until the sugar is completely dissolved.

Dress the Salad:

  1. Pour the dressing over the salad ingredients and toss well to ensure everything is evenly coated.
  2. Add the cooled vermicelli noodles to the salad and toss again to distribute the dressing and mix the ingredients thoroughly.

Garnish and Serve:

  1. Garnish the salad with crushed peanuts for an extra crunch.
  2. Serve with lime wedges on the side, allowing guests to add extra lime juice to their preference.

Serving Suggestions

Vietnamese Noodle Salad can be served as a refreshing main dish or as a side dish alongside grilled meats or seafood. It’s also perfect for picnics, potlucks, or as a light lunch option. Serve it with extra lime wedges and sliced jalapenos for added zest and heat.

Storage Info

Vietnamese Noodle Salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1-2 days. Keep in mind that the noodles may absorb some of the dressing over time, so you may need to add a bit more dressing before serving leftovers.

Some Techniques or Tips

  • To julienne the cucumbers and carrots, use a sharp knife or a mandoline slicer for thin, uniform strips.
  • Feel free to customize the salad with additional vegetables such as bell peppers, bean sprouts, or shredded cabbage for extra color and texture.
  • Adjust the amount of sugar and fish sauce in the dressing to suit your taste preferences. Add more sugar for a sweeter dressing or more fish sauce for a saltier flavor.


For a vegan option, substitute soy sauce for the fish sauce in the dressing. You can also add tofu, tempeh, or grilled vegetables to make it a heartier meal. Experiment with different herbs such as Thai basil, cilantro, or mint for a unique flavor profile.

FAQs about Vietnamese Noodle Salad

  1. Can I use other types of noodles for this salad?
    • Yes, you can substitute vermicelli rice noodles with any thin noodle of your choice, such as rice noodles, glass noodles, or even spaghetti.
  2. Can I make the dressing ahead of time?
    • Yes, you can prepare the dressing ahead of time and store it in the refrigerator in an airtight container. Just give it a good shake or whisk before pouring it over the salad.
  3. Can I omit the jalapeno peppers if I don’t like spicy food?
    • Yes, you can omit the jalapeno peppers if you prefer a milder salad. Alternatively, you can use bell peppers or skip the peppers altogether.

For ingredients and comprehensive cooking instructions, please proceed to the next page or click the open button (>)—and be sure to share with your Facebook friends!


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