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–+ servings
Vietnamese Noodle Salad

Refreshing Vietnamese Noodle Salad That's Perfect for Summer

A Quick and Refreshing Vietnamese Noodle Salad that is light, healthy, and customizable, perfect for summer.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vietnamese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 oz vermicelli noodles gluten-free and light, made from rice flour
  • 1 cup bean sprouts adds crunch
  • 1 cup cucumbers sliced thinly
  • 1 medium carrot julienned
  • 3 stalks green onions chopped
  • 1/2 cup cilantro chopped finely
  • 1/4 cup mint leaves pick off stems
  • 1 small Thai bird’s eye chili sliced thinly, optional
  • 1/4 cup fried shallots for topping
For the Dipping Sauce (Nuoc Cham)
  • 3 tbsp fish sauce
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp sugar
  • 2 cloves garlic minced
  • 2 tbsp water

Equipment

  • Large pot
  • Colander
  • Mixing Bowl
  • small bowl
  • whisk
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Cook the vermicelli noodles in boiling water for 3-5 minutes until tender. Drain and rinse under cold water.
  2. Prep the vegetables by slicing the cucumbers, julienning the carrots, and chopping the green onions and cilantro.
  3. Make the dipping sauce by whisking together fish sauce, lime juice, sugar, garlic, and water until sugar dissolves.
  4. Combine the cooled noodles, bean sprouts, cucumbers, carrots, green onions, cilantro, mint, and bird’s eye chili in a mixing bowl. Drizzle with dipping sauce and toss.
  5. Serve immediately topped with fried shallots to maintain crispness and freshness.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 2gSodium: 600mgPotassium: 100mgFiber: 3gSugar: 3gVitamin A: 200IUVitamin C: 30mgCalcium: 2mgIron: 4mg

Notes

For a heartier dish, you can add grilled chicken, shrimp, or tofu. Adjust the dipping sauce to your taste.

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