Print

Vietnamese Vermicelli Noodle Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Vietnamese Vermicelli Noodle Salad is a fresh and colorful dish featuring tender rice noodles, crisp vegetables, fragrant herbs, and a tangy-sweet nuoc cham dressing. It’s commonly served with grilled chicken, shrimp, or tofu, making it a versatile meal perfect for any occasion!

Ingredients

Scale

For the Salad:

  • 6 oz dried vermicelli rice noodles
  • 1 cup shredded lettuce (romaine or butter lettuce)
  • 1 cup julienned carrots
  • 1 cup cucumber, julienned
  • ½ cup bean sprouts
  • ½ cup fresh mint leaves
  • ½ cup fresh cilantro leaves
  • ½ cup fresh Thai basil leaves
  • ½ cup crushed peanuts (for topping)
  • 1 tbsp toasted sesame seeds (optional)

Protein Options (Choose One):

  • 1 cup grilled chicken, shrimp, beef, or tofu (seasoned with soy sauce, garlic, and lemongrass)

For the Dressing (Nuoc Cham):

  • ¼ cup fish sauce (or soy sauce for vegetarian)
  • 2 tbsp lime juice (freshly squeezed)
  • 2 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 clove garlic, minced
  • 1 small red chili, thinly sliced (optional)
  • ¼ cup warm water

Instructions

  • Prepare the noodles: Cook the vermicelli noodles according to package instructions. Rinse with cold water and drain well. Set aside.
  • Make the dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, minced garlic, chili, and warm water until the sugar dissolves.
  • Assemble the salad: In serving bowls, layer the lettuce, cooked noodles, carrots, cucumber, and bean sprouts. Top with fresh herbs and your choice of protein.
  • Add toppings: Sprinkle crushed peanuts and sesame seeds over the salad.
  • Drizzle and serve: Pour the dressing over the salad just before serving. Toss gently and enjoy!

Notes

  • For extra flavor, marinate the protein in a mix of soy sauce, garlic, and lemongrass before grilling.
  • Store dressing separately if making ahead to keep veggies crisp.
  • Make it spicy by adding extra chili or Sriracha.