Vietnamese Noodle Salad Recipe
This vibrant Vietnamese Noodle Salad combines tender rice vermicelli with crunchy vegetables, fresh mint, coriander, bean sprouts and crispy shallots, all tossed in a zesty nuoc cham dressing. It’s a refreshing, colourful and easy Salad Recipes favourite, perfect for a quick lunch, light dinner or side dish.
Equipment
- 1 Large cooking pot
- 1 Large Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Large Chopping Board:
- 1 Tongs or salad servers
- 1 Fine colander
Ingredients
- 340 g dried rice vermicelli noodles
- 1½ cups bean sprouts
- 1½ cups thinly sliced cucumber
- 1½ cups julienned carrots
- 3 green onions
- ⅓ cup fresh coriander
- ⅓ cup fresh mint leaves
- 1–2 Thai bird's-eye chillies
- ⅓ cup fried shallots
- 1½ cups nuoc cham dressing
- ¼ cup roasted peanuts - optional
Instructions
Step 1: Cook The Rice Vermicelli
- Bring a large pot of water to a rolling boil over medium-high heat.
- Add the dried vermicelli noodles and cook according to the packet instructions, usually for only a few minutes.
- Stir periodically to prevent the noodles from sticking together.
- Once tender, drain the noodles through a fine colander.
- Rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
- Allow the noodles to drain well and cool to room temperature before assembling the Vietnamese Noodle Salad.
Step 2: Prepare The Fresh Vegetables
- Wash the cucumber, carrots, green onions, coriander and mint thoroughly.
- Thinly slice the cucumber into bite-sized strips.
- Peel and julienne the carrots into thin matchsticks.
- Finely slice the green onions.
- Roughly chop the coriander while keeping the mint leaves mostly whole.
- Thinly slice the bird's-eye chilli if using.
- Rinse the bean sprouts and drain thoroughly.
Step 3: Prepare The Nuoc Cham Dressing
- Place the nuoc cham dressing in a small bowl or jug.
- Taste the dressing and adjust the balance if necessary.
- Add a little extra lime juice for brightness, sugar for sweetness or chilli for additional heat.
- The dressing should have a balanced combination of salty, sweet, sour and spicy flavours.
Step 4: Build The Salad
- Place the cooled vermicelli noodles into a large mixing bowl.
- Add the bean sprouts, cucumber, carrots and green onions.
- Scatter over the coriander and mint.
- Add the sliced chilli if using.
- Pour over enough nuoc cham to coat the ingredients without making the salad excessively wet.
Step 5: Toss Gently
- Use tongs or salad servers to lift and fold the noodles from the bottom of the bowl.
- Toss gently until the vegetables and herbs are distributed evenly.
- Avoid aggressive stirring because the delicate rice noodles can break and become clumpy.
- Taste the Vietnamese Noodle Salad and add more dressing if required.
Step 6: Finish And Serve
- Scatter the fried shallots over the top immediately before serving.
- Add crushed roasted peanuts if desired.
- Give the salad one final gentle fold.
- Serve the Vietnamese Noodle Salad cold or cool while the vegetables and herbs remain crisp and aromatic.
Notes
- 🍜 Cook the Noodles Carefully: Avoid overcooking the rice vermicelli, as soft noodles can become mushy and difficult to toss.
- ❄️ Rinse With Cold Water: Rinse the cooked noodles thoroughly under cold water to stop cooking and remove excess starch.
- 🥕 Keep Vegetables Crisp: Slice the carrots and cucumber thinly so they provide plenty of fresh crunch in every bite.
- 🌿 Use Fresh Herbs: Fresh mint and coriander give the Vietnamese Noodle Salad its signature fragrant and refreshing flavour.
- 🍋 Balance the Dressing: Taste the nuoc cham before adding it and adjust the lime, sugar, fish sauce, or chilli to achieve the perfect sweet, sour, salty, and spicy balance.
- 🧅 Add Crispy Toppings Last: Sprinkle the fried shallots and peanuts over the salad just before serving to preserve their crunch.
- 🥗 Toss Gently: Fold the ingredients together carefully with tongs to prevent the delicate rice noodles from breaking.
- 🧊 Serve Fresh: For the best flavour and texture, assemble the salad shortly before serving and enjoy it chilled or at room temperature.