Description
Experience the vibrant flavors of Vietnamese cuisine with this refreshing Vietnamese Noodle Salad, perfect for a quick lunch or a light dinner. This dish combines delicate vermicelli noodles with crisp vegetables and aromatic herbs, all tossed in a zesty dipping sauce. Ready in just 30 minutes, it’s not only satisfying but also customizable—add your favorite proteins like grilled chicken, shrimp, or tofu for an extra boost. With its colorful presentation and crunchy textures, this salad is sure to impress at any gathering or simply brighten up your weeknight meals.
Ingredients
Scale
- 8 oz vermicelli noodles (dried)
- 1 cup bean sprouts
- 1 cup cucumbers (thinly sliced)
- 1 cup carrots (julienned)
- 2 stalks green onion (thinly sliced)
- 1/4 cup cilantro (chopped)
- 1/4 cup mint (leaves separated from stems)
- 1/3 – 1/2 cup Vietnamese dipping sauce
Instructions
- Boil water in a large pot and cook the vermicelli noodles per package instructions until tender. Drain and rinse with cold water to cool.
- While the noodles cook, prepare your vegetables: slice cucumbers, julienne carrots, thinly slice green onions, chop cilantro, and separate mint leaves.
- In a large mixing bowl, combine cooled noodles with bean sprouts, cucumbers, carrots, green onions, cilantro, mint leaves, and fried shallots. Drizzle with Vietnamese dipping sauce and toss gently.
- Serve immediately for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 256
- Sugar: 3g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg