Description
Experience a burst of flavor and freshness with this Vietnamese Noodle Salad, a vibrant dish that comes together in under 30 minutes. This delightful recipe features delicate vermicelli noodles tossed with crisp vegetables and aromatic herbs, all drizzled in a tangy Vietnamese dipping sauce. Perfect for busy weekdays or as a colorful centerpiece for gatherings, this healthy salad is customizable to suit your preferences. With its light yet satisfying ingredients, it’s an ideal choice for lunch or dinner.
Ingredients
Scale
- 8 oz dried vermicelli noodles
- 1 cup bean sprouts
- 1 cup thinly sliced cucumbers
- 1 cup julienned carrots
- 2 stalks green onions (thinly sliced)
- 1/4 cup chopped cilantro
- 1/4 cup mint leaves
- 1 Thai bird’s eye chili (optional)
- 1/4 cup fried shallots
- 1/3–1/2 cup Vietnamese dipping sauce (to taste)
Instructions
- Boil the vermicelli noodles according to package instructions in a pot of water. Drain and rinse with cold water.
- While the noodles are cooking, chop the vegetables and prepare the dipping sauce if necessary.
- In a large mixing bowl, combine cooled noodles, bean sprouts, cucumbers, carrots, green onions, cilantro, mint, chili (if using), fried shallots, and the desired amount of dipping sauce.
- Toss gently until well mixed and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg