If you have a craving for something fresh, vibrant, and packed with layers of exciting flavors, this Vietnamese Vermicelli Noodle Salad Recipe is going to become your new favorite go-to. It’s a delightful balance of tender rice vermicelli noodles, crisp veggies, fragrant herbs, and your choice of savory protein, all brought together with a zingy, slightly sweet nuoc cham dressing. This dish isn’t just a salad; it’s an experience that brightens your palate with every bite, making it perfect for warm days or any time you want a wholesome, colorful meal that feels light yet satisfying.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a vital role that elevates this salad from basic to extraordinary. From the fresh herbs that bring brightness to the dish to the perfectly cooked proteins adding substance, every element creates a harmony of textures and flavors that keep you coming back for more.
- Rice vermicelli noodles: The soft, delicate base that soaks up the tangy dressing beautifully.
- Fresh mint: Adds a refreshing, cooling note that lifts the entire salad.
- Fresh cilantro: Offers a bright, citrusy punch that complements the other herbs.
- Thai basil leaves: Imparts a subtle anise-like aroma enhancing depth of flavor.
- Carrots: Crunchy and sweet, they provide vibrant color and texture.
- Cucumber: Adds crispness and a cooling effect to balance the spices.
- Bean sprouts: Give a light, crunchy bite that contrasts with tender noodles.
- Grilled shrimp: Juicy and smoky, offering a delicious seafood option.
- Chicken breast: Lean and tender, perfect for a hearty protein choice.
- Firm tofu: Marinated and pan-fried to bring a savory, satisfying vegetarian alternative.
- Pork: Grilled until charred and flavorful, another excellent protein addition.
- Fresh lime juice: The tartness that wakes up every ingredient in the dressing.
- Fish sauce: Provides the essential umami and salty backbone of the dressing.
- Sugar: Balances the acidity and saltiness for that perfect harmony.
- Garlic: Adds a sharp, fragrant undertone to the mix.
- Chili (optional): For those who love a bit of heat to tingle the taste buds.
- Roasted peanuts: Crunchy finishing touch with a nutty richness.
- Lime wedges: For extra zing on the side when serving.
How to Make Vietnamese Vermicelli Noodle Salad Recipe
Step 1: Prepare the Vermicelli Noodles
Start by soaking the rice vermicelli noodles in hot water for about 5 to 7 minutes, or follow the package instructions until they become tender. Once soft, drain them carefully and rinse under cold water. This cooling step stops the cooking process and prevents the noodles from sticking together. Make sure to let them drain completely so the salad doesn’t turn soggy later on.
Step 2: Chop the Fresh Vegetables and Herbs
While the noodles soften, get your vegetables and herbs ready. Julienne the carrots and cucumber finely to retain their crispness and make the salad visually appealing. Rinse the bean sprouts thoroughly and roughly chop the fresh mint, cilantro, and Thai basil leaves. These fresh ingredients build the salad’s signature brightness and texture, so don’t rush this step!
Step 3: Cook Your Protein Choice
Choose your favorite protein whether it’s shrimp, chicken, pork, or tofu. Season them simply, then grill or pan-fry until beautifully browned and cooked through. Once done, slice into bite-sized pieces. This adds not only heartiness but also a wonderful smoky or savory flavor that enhances the salad’s character.
Step 4: Mix the Nuoc Cham Dressing
In a small bowl, whisk together fresh lime juice, fish sauce, sugar, minced garlic, and finely chopped chili if you like a little kick. Stir well until the sugar dissolves completely. This dressing is the soul of the Vietnamese Vermicelli Noodle Salad Recipe, offering a perfect balance of tangy, salty, sweet, and spicy flavors that will tie the whole dish together.
Step 5: Assemble the Salad
In a large bowl, layer the drained noodles first, then add the colorful vegetables, fresh herbs, and your choice of protein. Pour the nuoc cham dressing evenly over the top and toss gently but thoroughly. This ensures every bite is bursting with flavor and the dressing coats everything just right.
Step 6: Add the Final Touches
To finish, sprinkle a generous handful of crushed roasted peanuts over the salad for extra crunch and a nutty depth. Arrange lime wedges alongside for that fresh citrus burst at the table. Serve immediately to enjoy the Vietnamese Vermicelli Noodle Salad Recipe at its freshest and most vibrant.
How to Serve Vietnamese Vermicelli Noodle Salad Recipe
Garnishes
Don’t underestimate the power of garnishes! A sprinkle of crushed roasted peanuts not only adds a satisfying crunch but also a subtle earthiness that complements the herbs and dressing. Fresh lime wedges offer guests a chance to brighten their salad further, adjusting tartness to their personal taste. Feel free to add some extra herbs on top for a garden-fresh finish.
Side Dishes
This salad pairs spectacularly with light and simple accompaniments. Think of crisp spring rolls or a bowl of clear pho broth soup to complement the fresh and tangy flavors. Alternatively, serve it alongside grilled meats or seafood for a well-rounded meal that highlights Vietnamese cuisine’s balance of freshness and savoriness.
Creative Ways to Present
To impress your friends or family, try serving this salad in individual cups or small bowls layered with noodles, veggies, and protein for a visually stunning presentation. Another fun idea is to wrap portions in lettuce leaves, turning it into fresh, hand-held bites perfect for parties or casual gatherings. The Vietnamese Vermicelli Noodle Salad Recipe is versatile and invites you to get creative!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the noodles, dressing, and fresh ingredients separate in airtight containers to preserve their textures. The salad is best eaten within a day or two to enjoy peak freshness and avoid sogginess. When ready to enjoy again, toss everything together just before serving.
Freezing
Due to the fresh herbs, crunchy vegetables, and delicate noodles, freezing this salad isn’t recommended. The texture and flavor will suffer, especially in the case of fresh herbs and bean sprouts, which don’t freeze well.
Reheating
This salad is crafted to be enjoyed cold or at room temperature to maintain its crispness and fresh flavors. If you used grilled proteins, you can reheat those separately before adding them back to fresh noodles and vegetables to bring a warm element to the dish without compromising texture.
FAQs
Can I use different proteins in this Vietnamese Vermicelli Noodle Salad Recipe?
Absolutely! One of the best things about this recipe is its versatility. You can use grilled shrimp, chicken, pork, or tofu, or even mix a couple of these proteins to suit your preferences and dietary needs.
Is this salad gluten-free?
Yes! Rice vermicelli noodles and traditional Vietnamese fish sauce are naturally gluten-free, making this dish suitable for a gluten-free diet. Just double-check the fish sauce label to ensure no hidden wheat ingredients.
How spicy is this dish, and can I adjust the heat?
The heat level depends on how much chili you add to the dressing. The recipe includes chili as optional, so you can easily adjust the spice level to your liking or omit it altogether for a milder salad.
What if I can’t find Thai basil?
If Thai basil isn’t available, regular sweet basil can be a fine substitute. While slightly different in flavor, it still brings a lovely fresh herbal note to the salad.
Can this salad be made vegan?
Yes! Simply leave out animal proteins and substitute fish sauce in the dressing with a vegan alternative or soy sauce. Use tofu as the protein, and you’ll have a delicious vegan version of the Vietnamese Vermicelli Noodle Salad Recipe.
Final Thoughts
This Vietnamese Vermicelli Noodle Salad Recipe is truly a celebration of freshness, flavor, and fun textures that come together effortlessly. Whether you’re craving a light lunch, a colorful dinner, or a party dish to impress, this recipe never fails to deliver that satisfying wow factor. So go on, gather these simple ingredients, and let this vibrant salad bring a burst of sunshine to your table. You won’t regret it!
Print
Vietnamese Vermicelli Noodle Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling and Pan-frying
- Cuisine: Vietnamese
Description
A refreshing and vibrant Vietnamese Vermicelli Noodle Salad featuring soft rice vermicelli noodles, fresh herbs, crunchy vegetables, and a mix of grilled or pan-fried proteins. Tossed in a tangy and flavorful nuoc cham dressing and topped with roasted peanuts, this dish offers a perfect balance of textures and flavors for a light yet satisfying meal.
Ingredients
Noodles
- Rice vermicelli noodles – 200g (about 7 oz)
Herbs
- Fresh mint – 1/4 cup, roughly chopped
- Fresh cilantro – 1/4 cup, roughly chopped
- Thai basil leaves – 1/4 cup, roughly chopped
Vegetables
- Carrots – 1 cup, julienned
- Cucumber – 1 cup, julienned
- Bean sprouts – 1 cup, rinsed
Proteins (choose or use combination)
- Grilled shrimp – 200g, peeled and deveined
- Chicken breast – 200g, grilled and sliced
- Firm tofu – 200g, marinated and pan-fried
- Pork – 200g, grilled and sliced
Dressing
- Fresh lime juice – 3 tbsp
- Fish sauce – 3 tbsp
- Sugar – 2 tsp
- Garlic – 1 clove, minced
- Chili – 1 small, finely chopped (optional)
Toppings and Garnishes
- Roasted peanuts – 1/4 cup, crushed
- Lime wedges – for serving
Instructions
- Soak Noodles: Soak the rice vermicelli noodles in hot water for 5-7 minutes or according to package instructions until soft. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside to drain thoroughly while preparing other ingredients.
- Prepare Vegetables and Herbs: Julienne the carrots and cucumber. Rinse bean sprouts. Roughly chop fresh mint, cilantro, and Thai basil leaves. Set aside.
- Cook Protein: Season your choice of protein (grilled shrimp, chicken, pork, or tofu). Cook by grilling or pan-frying until browned and cooked through. Slice into bite-size pieces for easy eating.
- Make Dressing: In a small bowl, combine fresh lime juice, fish sauce, sugar, minced garlic, and chopped chili. Stir well until sugar dissolves. Taste and adjust balance of sweet, sour, and salty according to preference.
- Assemble Salad: In a large bowl, layer the drained noodles, followed by the vegetables, herbs, and protein. Pour the nuoc cham dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
- Garnish and Serve: Sprinkle roasted peanuts over the top and arrange lime wedges on the side. Serve immediately to enjoy the freshest flavors and best texture.
Notes
- You can customize the protein to your preference or make it vegetarian by using tofu only.
- Adjust the chili amount in the dressing based on your spice tolerance.
- For best texture, serve immediately after assembly.
- If preparing ahead, keep noodles, vegetables, and dressing separate and combine just before serving.
- Roasting peanuts at home enhances flavor but store-bought roasted peanuts also work well.
