Vietnamese Noodle Salad with Tangy Dressing Recipe
This Vietnamese Noodle Salad with Tangy Dressing is a refreshing and vibrant dish that combines rice vermicelli noodles with a mix of fresh vegetables and herbs, all tossed in a flavorful fish sauce-based dressing. It’s a perfect balance of textures and flavors, making it a satisfying and light meal.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad, Main Course
- Method: No-Cook (aside from noodles)
- Cuisine: Vietnamese
- Diet: Non-Vegetarian
Ingredients
Rice Noodles:
8 ounces rice vermicelli noodles
Salad:
2 cups shredded lettuce, 1 cup shredded carrots, 1 cup cucumber (julienned), 1 cup bean sprouts, 1/2 cup fresh mint leaves, 1/2 cup fresh cilantro leaves, 1/4 cup roasted peanuts (chopped)
Dressing:
1/4 cup fish sauce, 3 tablespoons lime juice, 2 tablespoons rice vinegar, 2 tablespoons sugar, 1 clove garlic (minced), 1 small red chili (finely chopped – optional), 1/4 cup water
Instructions
- Cook the rice noodles: Cook the rice noodles according to package directions, then drain and rinse under cold water.
- Prepare the salad: Place noodles in a large serving bowl and top with lettuce, carrots, cucumber, bean sprouts, mint, and cilantro.
- Make the dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, garlic, chili, and water until the sugar is dissolved.
- Combine and serve: Pour the dressing over the salad and toss gently to combine. Sprinkle with chopped peanuts before serving.
Notes
- For a heartier meal, add grilled shrimp, chicken, or tofu on top.
- Adjust the chili to your preferred spice level, or omit for a mild version.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 8 g
- Sodium: 880 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
