Vietnamese Noodle Salad With Tangy Dressing (Printable)

Vibrant rice noodle salad with crisp vegetables, fresh herbs, and zesty tangy dressing ready in 25 minutes.

# Ingredient List:

→ Noodles

01 - 7 oz dried rice vermicelli noodles

→ Vegetables

02 - 1 medium carrot, julienned
03 - 1 small cucumber, seeded and julienned
04 - 1 red bell pepper, thinly sliced
05 - 3.5 oz bean sprouts
06 - 4 spring onions, thinly sliced

→ Herbs

07 - 0.7 oz fresh mint leaves
08 - 0.7 oz fresh cilantro leaves
09 - 0.35 oz Thai basil leaves

→ Tangy Dressing

10 - 3 tbsp fresh lime juice
11 - 2 tbsp rice vinegar
12 - 2 tbsp soy sauce
13 - 1 tbsp fish sauce
14 - 1 tbsp sugar
15 - 1 clove garlic, minced
16 - 1 red chili, finely chopped
17 - 2 tbsp water

→ Garnishes

18 - 3 tbsp roasted peanuts, roughly chopped
19 - Lime wedges, for serving

# Steps:

01 - Cook the rice vermicelli noodles according to package instructions. Rinse thoroughly under cold water to stop cooking and prevent sticking. Drain well and set aside in a large bowl.
02 - Julienne the carrot and cucumber into thin matchsticks. Slice the red bell pepper into thin strips and finely slice the spring onions on a diagonal. Rinse the bean sprouts and pat dry.
03 - In a small bowl, whisk together the lime juice, rice vinegar, soy sauce, fish sauce, sugar, minced garlic, chopped chili, and water. Continue whisking until the sugar completely dissolves.
04 - Add the prepared vegetables and fresh herbs to the bowl with the noodles. Pour the tangy dressing over the salad. Use clean hands or tongs to toss gently until everything is evenly coated.
05 - Divide the salad among four serving bowls. Top each portion with chopped roasted peanuts and additional fresh herbs if desired. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • This salad somehow manages to taste refreshing and satisfying all at once
  • The dressing is exactly what you want on hot days when cooking feels impossible
  • Its endlessly adaptable and comes together faster than takeout delivery
02 -
  • Never skip the cold water rinse after cooking the noodles or they will clump together hopelessly
  • The dressing tastes intense on its own but mellows perfectly when tossed through the salad
  • This dish needs to be served immediately, the noodles absorb dressing and get soggy if they sit too long
03 -
  • Taste the dressing before adding it and adjust the balance of sweet, sour, and salty to your preference
  • Use a vegetable peeler to create quick, uniform ribbons from the carrot and cucumber

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