Vietnamese Noodle Salad


Vietnamese Noodle Salad

Vietnamese Noodle Salad
Vietnamese Noodle Salad

This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.


– 12 ounces thin Asian vermicelli noodles such as rice stick or mung bean.

– 2 carrots, shredded.

– 2 cucumbers, seeded and shredded.

– 4 green onion, chopped.

– 1½ cups fresh bean sprouts.

– ⅓ cup chopped cilantro.

– ½ cup fish sauce.

– ½ cup seasoned rice vinegar.

– 3 tablespoons sugar.

– 2 cloves garlic, pressed or minced.

– ¼ teaspoon crushed red pepper.

– Lime.


Step 1:
Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.

Step 2:
In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.

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