Go Back
The key to a vibrant Quick Vietnamese Noodle Salad lies in fresh, colorful ingredients. Here’s what you need: - 200g rice noodles - 1 medium carrot, julienned - 1 cucumber, julienned - 1 bell pepper (red or yellow), sliced thin - 1 cup bean sprouts - 1 cup cilantro leaves, chopped - 1/4 cup mint leaves, chopped - 2 tablespoons crushed peanuts (for garnish) You can use different types of rice noodles for this dish. Thin rice vermicelli works best. These noodles soak up the flavors well. If you prefer thicker noodles, try flat rice noodles. Just be sure to adjust your cooking time. Always check the package for exact cooking times. Rinse them in cold water after cooking to keep them from sticking. Fresh herbs and vegetables make this salad pop. I love using cilantro and mint. They add a refreshing taste. You can also add basil for a unique twist. For vegetables, feel free to experiment. Radishes, snow peas, or green onions can add more crunch. The more colors you add, the more appealing the salad looks. This variety makes each bite exciting. For the full recipe, check out the details above. To start, you need to prepare the rice noodles. First, bring a pot of water to a boil. Once the water is boiling, add 200g of rice noodles. Cook them according to the package instructions, which is usually about 4 to 5 minutes. After the noodles are cooked, drain them and rinse them under cold water. This stops the cooking process and keeps the noodles from getting sticky. Set them aside in a bowl. Next, let’s make the dressing. In a small bowl, combine 3 tablespoons of fish sauce, 2 tablespoons of lime juice, and 1 tablespoon of brown sugar. Add 1 small minced garlic clove and 1 finely chopped red chili if you like some heat. Whisk these ingredients together until the sugar dissolves. This dressing brings bright flavors to the salad. Now it’s time to mix everything together. In a large mixing bowl, add your prepared noodles. Then, toss in the julienned carrot, cucumber, sliced bell pepper, and 1 cup of bean sprouts. Pour the dressing over the top and toss well. Make sure all the noodles and vegetables are coated with the dressing. Finally, gently fold in 1 cup of chopped cilantro and 1/4 cup of chopped mint leaves. Reserve a bit of each for garnish. Serve the salad in a bowl or on a platter, and sprinkle 2 tablespoons of crushed peanuts on top. Enjoy your fresh and flavorful dish! For the full recipe, refer to the earlier section. To cook rice noodles well, start with boiling water. Add the noodles and cook them for about 4 to 5 minutes. Stir them a bit to prevent sticking. Drain the noodles and rinse them under cold water. This stops the cooking and keeps them from getting mushy. If you want a firmer bite, cook them for just 3 minutes. Soak the noodles for another minute if you want them softer. For the dressing, balance is key. Use fish sauce for salt and flavor. Lime juice adds freshness, while brown sugar gives a touch of sweetness. Mince the garlic finely to spread its flavor well. If you like heat, add finely chopped chili. Whisk the ingredients until the sugar dissolves. This dressing brings the salad to life. To make your salad look great, use a large bowl. Start with a base of colorful vegetables. Add the noodles in the center. Sprinkle crushed peanuts on top for crunch. Finish with fresh herbs like cilantro and mint. You can also arrange the salad on individual plates for a nice touch. A splash of lime juice right before serving adds an extra zing. For the full recipe, check out the details above. {{image_2}} You can easily make this salad vegetarian or vegan. Simply swap the fish sauce for soy sauce or tamari. Both options add great flavor. You can also add more vegetables. Try adding sliced radishes or shredded cabbage. These will give the salad extra crunch and color. For a heartier meal, add protein. Grilled chicken, shrimp, or beef work well. If you prefer plant-based sources, try tofu or edamame. Marinate them in the same dressing for added flavor. This way, every bite is packed with taste and nutrition. You can mix up the flavors with some creative twists. Add a splash of sesame oil to the dressing for depth. You can also include fresh lime zest for brightness. If you like heat, add more chili or some chili oil. These small changes make the salad unique and exciting. For the full recipe, check the section above. Enjoy customizing your Quick Vietnamese Noodle Salad! To store leftover Vietnamese noodle salad, place it in an airtight container. Keep it in the fridge for up to three days. Make sure to separate any toppings, like crushed peanuts, to keep them crunchy. When you are ready to eat, you can mix them back in. I recommend not reheating the noodle salad. The fresh veggies taste best cold. If you must warm it, use a microwave for about 30 seconds. Stir gently to avoid sogginess. Always check the temperature before eating. Meal prep is a great way to save time. You can cook the rice noodles ahead of time and store them in the fridge. Chop your veggies and herbs in advance, keeping them in separate containers. The dressing can also be made ahead. Just mix it right before serving to keep everything fresh. This way, you can enjoy a quick and flavorful meal anytime! Yes, you can! This salad tastes great when made ahead. Prepare the noodles and dressing. Store them separately in the fridge. Keep the fresh veggies and herbs in a container. When ready to eat, just mix everything together. The flavors will meld, creating a tasty dish. If you can't use fish sauce, try soy sauce. It gives a similar umami flavor. For a vegan option, use a mix of soy sauce and a bit of lime juice. This combination adds depth and brightness to your dressing. To keep your salad fresh, store it in an airtight container. Avoid adding the dressing until you're ready to eat. This keeps the noodles and veggies crisp. You can also place a paper towel in the container to absorb excess moisture. Enjoy your Quick Vietnamese Noodle Salad at its best! You learned how to make a tasty Quick Vietnamese Noodle Salad. We covered essential ingredients, like rice noodles and fresh herbs. I shared easy steps to prepare, dress, and mix your salad. You also found tips for perfect noodles and vibrant flavors. Variations like vegan options let you customize it. Storage tips help keep your salad fresh. Now it’s time to enjoy this light and fresh dish anytime you want!

Quick Vietnamese Noodle Salad

Dive into the refreshing world of Quick Vietnamese Noodle Salad, a vibrant and easy-to-make dish perfect for any meal. Packed with fresh ingredients like rice noodles, crunchy veggies, and fragrant herbs, this salad is bursting with flavor and color. Ideal for a quick lunch or light dinner, you can easily customize it to your taste.
Print Recipe Pin Recipe

Ingredients
  

200g rice noodles

1 medium carrot, julienned

1 cucumber, julienned

1 bell pepper (red or yellow), sliced thin

1 cup bean sprouts

1 cup cilantro leaves, chopped

1/4 cup mint leaves, chopped

2 tablespoons crushed peanuts (for garnish)

For the Dressing:

3 tablespoons fish sauce

2 tablespoons lime juice

1 tablespoon brown sugar

1 small garlic clove, minced

1 small red chili, finely chopped (optional)

Instructions
 

Prepare the Noodles: Start by bringing a pot of water to a boil. Add the rice noodles and cook according to the package instructions (usually 4-5 minutes). Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

    Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, brown sugar, minced garlic, and red chili (if using) until the sugar is dissolved and the ingredients are well combined.

      Combine Fresh Ingredients: In a large mixing bowl, combine the julienned carrot, cucumber, sliced bell pepper, and bean sprouts. Toss gently to mix the vegetables.

        Build the Salad: Add the cooked rice noodles to the bowl of vegetables. Pour the dressing over the top and toss everything together until the noodles and vegetables are evenly coated with the dressing.

          Finish with Herbs and Nuts: Gently fold in the chopped cilantro and mint leaves, reserving a little for garnish.

            Serve: Transfer the salad to a serving platter or individual bowls. Sprinkle crushed peanuts and the reserved herbs on top for an extra crunch and burst of color.

              - Prep Time: 15 min | Total Time: 25 min | Servings: 4