Vietnamese Noodle Salad with Tangy Dressing Recipe

If you’re looking for a vibrant, refreshing dish that bursts with flavor and texture, Vietnamese Noodle Salad with Tangy Dressing is your next must-try. Imagine slippery rice vermicelli piled high with crisp vegetables, fragrant herbs, and a shower of roasted peanuts, all tossed in a lively, sweet-sour-spicy dressing. It’s the kind of meal that feels light yet completely satisfying, and it comes together in a breeze. Whether you’re searching for a quick lunch, a crowd-pleasing main, or a way to showcase summer produce, this Vietnamese Noodle Salad with Tangy Dressing is the answer.

this Recipe

Ingredients You’ll Need

One of the best things about this salad is that although the ingredients are simple, each has its own important role—some add crunch, others bring color, and a few (like the herbs) make every bite sing with freshness. Gather these for the full experience!

• Rice vermicelli noodles: These soft, springy noodles form the salad’s backbone, absorbing all the delicious dressing.
• Shredded lettuce: Offers a crisp, cooling base to balance the bolder flavors.
• Shredded carrots: Brings sweetness, color, and irresistible crunch.
• Cucumber, julienned: Adds a refreshing, juicy bite that brightens up the salad.
• Bean sprouts: Deliver lightness and extra crunch without overpowering the other ingredients.
• Fresh mint leaves: Pep up the salad with an aromatic, cooling lift.
• Fresh cilantro leaves: Infuses every mouthful with a bold, herbal punch.
• Roasted peanuts, chopped: Creates a savory, nutty finish and a wonderful contrast in texture.
• Fish sauce: Essential for the signature umami and salty dimensions of the tangy dressing.
• Lime juice: Delivers sparkle and acidity that wakes up all the flavors.
• Rice vinegar: Adds a subtle tartness and complements the lime beautifully.
• Sugar: Balances the salty, sour notes in the dressing for a harmonious finish.
• Garlic, minced: Lends a mild but important kick in the background.
• Red chili, finely chopped (optional): For those who like a little heat, this is your ticket—add as much or as little as you dare.
• Water: Helps meld the dressing flavors and gives it the right consistency for tossing everything together.

How to Make Vietnamese Noodle Salad with Tangy Dressing

Step 1: Prepare the Noodles

Start by cooking the rice vermicelli noodles according to the package instructions. They usually just need a quick soak in boiling water to soften up—don’t overdo it, as you want them springy, not mushy. Once they’re ready, drain and rinse them under cold water to stop the cooking and keep them from sticking together. This gives the noodles that cool, refreshing bite that’s so important in Vietnamese Noodle Salad with Tangy Dressing.

Step 2: Assemble the Salad Base

Once the noodles are cooled and drained, nestle them in a large serving bowl. Top them with an even layer of shredded lettuce, carrots, cucumber, bean sprouts, mint, and cilantro. You’re building vibrant layers that, when tossed, ensure every forkful gets a little bit of everything.

Step 3: Whisk Up the Tangy Dressing

Now for the real star: the dressing! In a small bowl, combine fish sauce, lime juice, rice vinegar, sugar, minced garlic, your desired amount of chili, and water. Whisk vigorously until everything’s well blended and the sugar dissolves. This tangy dressing will pack every bite of your Vietnamese Noodle Salad with that signature punch.

Step 4: Bring It All Together

Pour the dressing evenly over the salad’s surface. Using tongs or clean hands (the best kitchen tools!), gently toss everything together, making sure the noodles, veggies, and herbs get evenly coated. The colors alone will make your mouth water!

Step 5: Top and Serve

Finish off with a generous sprinkle of chopped roasted peanuts. They add crunch and a nutty richness that pairs beautifully with the crisp veggies and tangy dressing. Serve immediately and watch it disappear.

How to Serve Vietnamese Noodle Salad with Tangy Dressing

Garnishes

A final flurry of garnishes takes this dish from good to exceptional. More fresh mint and cilantro on top never hurt, while extra peanuts delight the crunch seekers. For a burst of color, try thinly sliced red chili or a wedge of lime on the side—guests can customize each bite.

Side Dishes

Vietnamese Noodle Salad with Tangy Dressing shines on its own, but if you’re building a bigger meal, consider a side of summer rolls or crispy spring rolls. A cool, lightly sweet iced tea or a bit of pickled carrot and daikon will complement the bright flavors beautifully.

Creative Ways to Present

While a big bowl at the center of the table always works, you can also portion the salad into individual mason jars for picnics or packed lunches. For parties, serve the salad in small glasses or on lettuce cups for fun, fork-free bites ideal for mingling. However you style it, this salad brings a colorful, festive flair to the table.

Make Ahead and Storage

Storing Leftovers

To keep everything crisp and fresh, store any leftover Vietnamese Noodle Salad with Tangy Dressing in an airtight container in the fridge. If possible, hold back the peanuts and dress each portion just before serving to maintain peak texture.

Freezing

This salad isn’t a great candidate for freezing, as the noodles and vegetables lose their lovely texture after thawing. The dressing, though, can be made ahead and frozen separately—just thaw in the fridge and give it a quick whisk before using.

Reheating

Vietnamese Noodle Salad with Tangy Dressing is best enjoyed cold or at room temperature, so there’s no need to reheat. If the noodles feel a bit firm from the fridge, let the salad sit out for a few minutes before eating, and give it a good toss to revive the flavors.

FAQs

Can I make this salad vegetarian or vegan?

Absolutely! Simply swap the fish sauce for a vegan alternative made from soy or mushrooms. The rest of the Vietnamese Noodle Salad with Tangy Dressing is already plant-based and full of flavor.

Is there a gluten-free option for the noodles?

Yes! Most rice vermicelli noodles are naturally gluten-free, but double-check the packaging to be sure if you have allergies or sensitivities.

How spicy is the tangy dressing?

The heat level is totally customizable. If you like things mild, leave out the red chili. For spice lovers, add extra! The beauty of Vietnamese Noodle Salad with Tangy Dressing is how easily it adapts to your taste.

Can I prep the ingredients ahead of time?

Definitely. You can chop all the veggies and mix the dressing a day in advance—just keep everything separate until you’re ready to toss and serve for maximum freshness and crunch.

What proteins go well with this salad?

Grilled shrimp, sliced chicken, or crispy tofu all transform Vietnamese Noodle Salad with Tangy Dressing into a hearty main dish. Just layer your protein on top before serving, or set out a platter so everyone can build their own perfect bowl.

Final Thoughts

There’s something so irresistible and joyous about sharing a bowl of Vietnamese Noodle Salad with Tangy Dressing, especially knowing how simple and speedy it is to prepare. I can’t wait for you to try this recipe—make it your own, mix in what you love, and let its zesty, crunchy magic wow your tastebuds!

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