Vietnamese Noodle Salad

This vibrant Vietnamese Noodle Salad combines chewy rice noodles with crisp vegetables and aromatic herbs, dressed in a tangy sauce, making it perfect for a refreshing meal.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: Vietnamese

Calories: 280

Ingredients Method Notes

Ingredients

Main Ingredients

8 oz rice noodles Use whichever type of rice noodles you prefer.
1 cup bell peppers, sliced Any color bell pepper can be used.
1 cup cucumbers, sliced Use English cucumbers or thin-skinned ones.
1 cup carrots, julienned Use fresh and crunchy carrots for best flavor.
1 cup fresh herbs (cilantro and mint), chopped A combination of both herbs enhances the flavor.
2 tbsp lime juice Freshly squeezed for best results.
2 tbsp fish sauce Can be substituted with a vegan alternative.
1 tbsp sugar Can replace with honey if preferred.
2 cloves garlic, minced Freshly minced for a stronger flavor.
1 tsp chili flakes Adjust according to spice preference.
1/4 cup peanuts, chopped For garnish, can substitute with sesame seeds.

Method

Preparation

Cook the rice noodles according to package instructions, then drain and rinse under cold water.
In a bowl, mix lime juice, fish sauce, sugar, minced garlic, and chili flakes to create the dressing.
In a large bowl, combine the cooked noodles with the crisp vegetables and fresh herbs.
Pour the dressing over the salad and toss to combine.
Serve chilled or at room temperature, garnished with chopped peanuts.

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. To prevent noodles from sticking, mix the dressing just before serving.