Lemongrass Vermicelli Salad Recipe

If you’re searching for a dish that simply bursts with freshness, crunch, and zesty flavor, my Lemongrass Vermicelli Salad is about to become your new warm-weather obsession. This vibrant Vietnamese-inspired bowl features delicate rice noodles tossed with crisp veggies, aromatic herbs, and the unmistakably citrusy tang of lemongrass dressing. It’s the kind of salad that feels like a celebration—light enough for lunch, hearty enough for dinner, and endlessly customizable to suit every craving. Whether you’re hosting friends, prepping quick lunches, or just treating yourself, this Lemongrass Vermicelli Salad delivers glorious taste with minimal fuss.

this Recipe

Ingredients You’ll Need

I love how this simple list of ingredients creates so much flavor and color! Each one plays a starring role in building those classic Vietnamese tastes: plenty of crunch, a pop of freshness, nuttiness, and that irresistible lemongrass zing. Here’s everything you’ll need—and why you shouldn’t skip a thing.

• Rice vermicelli noodles (6 ounces): These light, springy noodles are the backbone of the salad, soaking up all those bright flavors.
• Sesame oil (1 tablespoon): Just a little coats the noodles and adds a subtle nutty aroma.
• Shredded carrots (1/2 cup): Besides the crunch, carrots add a beautiful sweetness that balances the tangy dressing.
• Julienned cucumber (1/2): Crisp, cool cucumber brings extra freshness in every bite.
• Bean sprouts (1/2 cup): Mildly sweet and super crunchy, these keep the salad irresistibly light.
• Fresh mint leaves, chopped (1/4 cup): Mint is absolutely essential for that signature, refreshing burst.
• Fresh cilantro, chopped (1/4 cup): Cilantro layers in more herby freshness and pairs beautifully with the lemongrass.
• Chopped roasted peanuts (1/4 cup): For a salty crunch you’ll find yourself craving in every forkful.
• Scallion, thinly sliced (1): Scallion gives a little bite without overpowering the delicate salad.
• Red chili, thinly sliced (1 small, optional): If you like some heat, the chili boosts both color and excitement.
• Lemongrass (2 stalks, tender inner parts, finely minced): This is the heart and soul of the dressing—don’t use the tough outer leaves!
• Lime juice (2 tablespoons): For crucial citrus brightness that wakes up the whole salad.
• Fish sauce or soy sauce (2 tablespoons): Fish sauce gives umami; opt for soy sauce if you want to keep things vegetarian.
• Rice vinegar (1 tablespoon): Adds a gentle acidity to round out the flavors.
• Honey or maple syrup (1 tablespoon): Balances out the salty and sour with a touch of sweetness.
• Garlic clove, minced (1): A whisper of garlic brings warmth to the dressing.
• Fresh ginger, grated (1 teaspoon): Adds a peppery, aromatic note to complement the lemongrass.
• Neutral oil (1 tablespoon): This helps to bring all the dressing ingredients smoothly together.

How to Make Lemongrass Vermicelli Salad

Step 1: Cook the Vermicelli Noodles

Bring a large pot of water to a gentle boil and cook the rice vermicelli noodles according to the package instructions—usually just 3–4 minutes. Drain ‘em thoroughly and immediately rinse under cold running water; this halts cooking and keeps the noodles satisfyingly springy, not mushy. Gently toss with sesame oil to prevent sticking while you prep the rest.

Step 2: Blend the Lemongrass Dressing

In a small bowl, combine the finely minced lemongrass, lime juice, fish sauce (or soy sauce), rice vinegar, honey (or maple syrup), minced garlic, grated ginger, and neutral oil. Whisk until everything’s smooth and the kitchen smells heavenly. The dressing should taste bright, tangy, a little sweet, and fragrant—adjust the lime, honey, or fish sauce as you like.

Step 3: Prepare the Veggies and Herbs

While the noodles cool, shred your carrots, julienne the cucumber, rinse those bean sprouts, and chop up the fresh mint and cilantro. Slice the scallion and chili too. The more vibrant and fine you cut the vegetables, the more delicate and pretty your Lemongrass Vermicelli Salad will look and taste!

Step 4: Assemble the Salad

Now for the fun part: Gently toss the noodles, carrots, cucumber, bean sprouts, mint, cilantro, scallions, and chili together in a large bowl. Drizzle the glorious lemongrass dressing all over and toss again to coat every strand, sprig, and slice. The aroma at this point will make you want to dive right in!

Step 5: Add the Final Crunch

Right before serving, top your Lemongrass Vermicelli Salad generously with the chopped roasted peanuts. The nuts add an irresistible, toasty bite that perfectly finishes the salad. Serve fresh, and get ready to hear “wow” from anyone lucky enough to join you.

How to Serve Lemongrass Vermicelli Salad

Garnishes

A sprinkle of extra chopped herbs like mint and cilantro on top looks beautiful and doubles down on freshness. Try adding thinly sliced red chilies, a lime wedge, or even an extra shower of peanuts for a memorable, restaurant-style finish.

Side Dishes

Lemongrass Vermicelli Salad is a star on its own, but it pairs so well with light side dishes. Fresh summer rolls, grilled shrimp, or some crispy tofu make it a complete meal. A chilled glass of iced tea or lime soda is all you need for the perfect refresher alongside.

Creative Ways to Present

Let your Lemongrass Vermicelli Salad shine by serving it in individual bowls, layered mason jars for packed lunches, or even lettuce cups for fun, hand-held bites at gatherings. It also makes a colorful base for a build-your-own salad bar—just set out proteins, extra veggies, and the dressing for friends and family to customize.

Make Ahead and Storage

Storing Leftovers

Keep leftover Lemongrass Vermicelli Salad in an airtight container in the fridge for up to 2 days. The flavors get even more lively overnight, but the noodles will soften a bit as they absorb more of the dressing. If storing, hold off on adding peanuts until just before serving to keep them crunchy.

Freezing

Freezing isn’t recommended for this salad, as the fresh veggies and herbs will lose their crispness and vibrant color after thawing. Lemongrass dressing, however, can be made in advance and frozen separately in a small container, ready to add to a freshly tossed bowl anytime!

Reheating

Lemongrass Vermicelli Salad is definitely at its best served chilled or at room temperature. Reheating isn’t necessary—and can actually wilt the herbs and veggies. If you want to add warm protein like grilled chicken or shrimp, simply serve it on top of the cold salad for the perfect balance.

FAQs

Can I make Lemongrass Vermicelli Salad vegan?

Absolutely! Just substitute the fish sauce with soy sauce or a vegan fish sauce, and use maple syrup instead of honey. All the vibrant flavors will still shine in every bite.

Is Lemongrass Vermicelli Salad gluten-free?

Yes, as long as you use gluten-free soy sauce or traditional fish sauce, this salad is naturally gluten-free. Always double-check the labels on your vermicelli noodles for added peace of mind.

How can I add more protein to this salad?

Grilled tofu, chicken, or shrimp are all excellent additions! For a vegan boost, try crispy chickpeas or tempeh. Just toss your chosen protein with a bit more of the lemongrass dressing for extra flavor.

Can I prep the ingredients ahead of time?

Definitely. You can chop all your veggies and herbs, and mix up the dressing a day in advance. Store everything separately in the fridge, then toss together when you’re ready to serve for the freshest flavor and crunch.

What can I substitute for lemongrass if I can’t find it?

While lemongrass gives this salad its unique character, you can still create something bright and delicious by using extra lime zest and a pinch of ginger. The flavor will be different, but your Lemongrass Vermicelli Salad will still taste fresh and inviting.

Final Thoughts

You’re only a handful of ingredients and a swirl of lemongrass dressing away from pure summer magic in a bowl. I hope you’ll give this Lemongrass Vermicelli Salad a spot in your regular rotation, whether for meal prep, picnics, or sharing a healthy, flavorful dish with friends. Trust me—one bite, and you’ll want to make it again and again!

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