Vietnamese Vermicelli Noodle Salad

Why You’ll Love This Recipe

• Quick and easy to make in under 30 minutes

• Packed with fresh vegetables and herbs for maximum flavor

• Naturally vegetarian with an option to add protein

• Light yet filling, perfect for warm-weather meals

• A versatile dish that can be customized with your favorite toppings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

200g rice vermicelli noodles
1 cup shredded carrots
1 cup thinly sliced cucumber
1/2 cup bean sprouts
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup crushed peanuts
1/4 cup fried shallots
1/3 cup soy sauce
2 tablespoons lime juice
2 teaspoons sugar
1 clove garlic, minced
1 small chili, finely chopped (optional)

Directions

1. Cook rice vermicelli noodles according to package instructions. Drain and set aside.

2. In a small bowl, whisk together soy sauce, lime juice, sugar, garlic, and chili to make the dressing.

3. In a large bowl, combine the cooked noodles, carrots, cucumber, bean sprouts, cilantro, and mint.

4. Pour the dressing over the noodle mixture and toss gently until well coated.

5. Transfer to serving plates and top with crushed peanuts and fried shallots.

Servings and timing

• Servings: 2

• Prep time: 15 minutes

• Cook time: 5–7 minutes

• Total time: 20–25 minutes

Variations

• Add grilled shrimp, chicken, or tofu for extra protein.

• Swap soy sauce with tamari or coconut aminos for a gluten-free option.

• Replace peanuts with cashews or sunflower seeds for a nut-free version.

• Toss in shredded red cabbage or bell peppers for more crunch and color.

• Make it spicy by adding extra chili or a drizzle of sriracha.

Storage/Reheating

This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. If preparing ahead, store the dressing separately and toss with the noodles and veggies just before serving to keep everything crisp. Avoid reheating, as it is meant to be enjoyed cold or at room temperature.

FAQs

Can I use another type of noodles for this salad?

Yes, you can use soba noodles, glass noodles, or even whole wheat spaghetti if vermicelli is unavailable.

How can I make this salad more filling?

Adding protein such as grilled shrimp, chicken, tofu, or even a fried egg can make it a more substantial meal.

Is this salad gluten-free?

It can be! Simply replace soy sauce with tamari or coconut aminos to make it gluten-free.

Can I prepare this salad ahead of time?

Yes, but keep the dressing separate and toss it with the noodles and vegetables just before serving.

What can I use instead of peanuts?

Cashews, almonds, or roasted sunflower seeds work well as alternatives.

Can I make this salad oil-free?

Yes, the dressing does not require oil, making it naturally oil-free.

What type of cucumber works best?

Seedless cucumbers such as Persian or English cucumbers are ideal because they don’t release too much water.

Can I make this recipe spicy?

Absolutely! Increase the amount of chili or add chili flakes, sriracha, or chili oil.

How long do cooked vermicelli noodles last in the fridge?

They can last up to 3 days if stored properly, but it’s best to use them fresh to avoid clumping.

Can I serve this as a side dish?

Yes, it makes an excellent side dish to grilled meats, seafood, or spring rolls.

Conclusion

Vietnamese Vermicelli Noodle Salad is a fresh, healthy, and flavorful dish that’s quick to prepare and endlessly customizable. With crisp vegetables, aromatic herbs, and a zesty soy-lime dressing, it’s the perfect balance of lightness and satisfaction. Whether you enjoy it as a main dish or a refreshing side, this salad is sure to become a favorite in your meal rotation.