Ingredients
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)
Instructions
- Cook rice vermicelli noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, lime juice, sugar, garlic, and chili to make the dressing.
- In a large bowl, combine the cooked noodles, carrots, cucumber, bean sprouts, cilantro, and mint.
- Pour the dressing over the noodle mixture and toss gently until well coated.
- Transfer to serving plates and top with crushed peanuts and fried shallots before serving.
Notes
- 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.
- Add shredded red cabbage or bell peppers for more crunch and color.
- Store leftovers in the refrigerator for up to 2 days; keep dressing separate if making ahead.
- Prep Time: 15 minutes
- Cook Time: 5–7 minutes
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: Vietnamese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
