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.
