Description
Vietnamese Vermicelli Noodle Salad is a vibrant, fresh, and quick-to-make meal that combines soft rice vermicelli noodles with crisp vegetables, fresh herbs, protein options, and a tangy nuoc cham dressing. Perfect for a healthy lunch, light dinner, or refreshing side dish, this salad is customizable, flavorful, and ideal for any season.
Ingredients
Noodles
- Rice vermicelli noodles – 200g (about 7 oz)
Herbs
- Fresh mint – 1/4 cup, roughly chopped
- Fresh cilantro – 1/4 cup, roughly chopped
- Thai basil leaves – 1/4 cup, roughly chopped
Vegetables
- Carrots – 1 cup, julienned
- Cucumber – 1 cup, julienned
- Bean sprouts – 1 cup, rinsed
Protein (choose one or mix)
- Grilled shrimp – 200g, peeled and deveined
- Chicken breast – 200g, grilled and sliced
- Firm tofu – 200g, marinated and pan-fried
- Pork – 200g, grilled and sliced
Nuoc Cham Dressing
- Fresh lime juice – 3 tbsp
- Fish sauce – 3 tbsp
- Sugar – 2 tsp
- Garlic – 1 clove, minced
- Chili – 1 small, finely chopped (optional)
Garnishes
- Roasted peanuts – 1/4 cup, crushed
- Lime wedges – for serving
Instructions
- Prepare the Vermicelli Noodles: Soak the rice vermicelli noodles in hot water for 5-7 minutes or according to package instructions until soft. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside to drain thoroughly while preparing other ingredients.
- Chop the Fresh Vegetables and Herbs: Julienne the carrots and cucumber. Rinse bean sprouts. Roughly chop fresh mint, cilantro, and Thai basil leaves. Set aside.
- Prepare Your Protein: Season your choice of protein (grilled shrimp, chicken, pork, or tofu). Cook by grilling or pan-frying until browned and cooked through. Slice into bite-size pieces for easy eating.
- Mix the Nuoc Cham Dressing: In a small bowl, combine fresh lime juice, fish sauce, sugar, minced garlic, and chopped chili. Stir well until sugar dissolves. Taste and adjust balance of sweet, sour, and salty according to preference.
- Assemble the Salad: In a large bowl, layer the drained noodles, followed by the vegetables, herbs, and protein. Pour the nuoc cham dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
- Garnish and Serve: Sprinkle roasted peanuts over the top and arrange lime wedges on the side. Serve immediately to enjoy the freshest flavors and best texture.
Notes
- Don’t over-soak your noodles to avoid mushy texture.
- Use high-quality fish sauce for the deepest flavor in the dressing.
- Toast peanuts fresh to enhance nuttiness and crunch.
- Chop herbs last to preserve their brightness and prevent wilting.
- Serve the salad immediately to keep noodles separate and veggies crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Grilling, soaking, assembling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg