Description
Cool summer meets Vietnamese cuisine in this fresh Vermicelli Noodle Salad. Crisp herbs, tender rice noodles, and zesty dressing create a light, refreshing meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 200 grams (7 ounces) rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
Fresh Herbs and Toppings:
- 1/2 cup bean sprouts
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup crushed peanuts
- 1/4 cup fried shallots
Dressing Ingredients:
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1 small chili, finely chopped (optional)
Instructions
- Prepare rice vermicelli noodles by submerging them in boiling water until they become tender and translucent, then carefully drain and rinse with cold water to halt the cooking process.
- Create a vibrant dressing by whisking together tangy lime juice, umami-rich soy sauce, subtle sweetness from sugar, pungent minced garlic, and a hint of heat from finely chopped chili pepper.
- Assemble the salad base by combining the cooled noodles with crisp, julienned carrots, refreshing cucumber slices, crunchy bean sprouts, aromatic cilantro leaves, and delicate mint leaves.
- Drizzle the zesty dressing over the noodle and vegetable mixture, using gentle folding motions to ensure each ingredient is evenly coated and the flavors are harmoniously distributed.
- Enhance the salad’s texture and depth by sprinkling a generous layer of roughly chopped roasted peanuts and crispy, golden-brown fried shallots across the surface, creating a delightful contrast of flavors and crunch.
Notes
- Choose fresh rice vermicelli noodles for the best texture and authentic flavor, avoiding overcooking to prevent mushiness.
- Customize the dressing by adjusting spice levels and sweetness to match personal taste preferences or dietary needs.
- Prepare vegetables ahead of time and store separately to maintain crispness and prevent soggy salad when mixing later.
- Consider protein alternatives like grilled tofu, shredded chicken, or shrimp to make the dish more versatile and satisfying for different dietary requirements.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg