Vietnamese Vermicelli Noodle Salad – Fresh, Crunchy, and So Addictive

When the weather warms up or you’re craving something crisp and clean, there’s nothing better than this Vietnamese Vermicelli Noodle Salad. It’s a vibrant, herb-packed dish featuring delicate rice noodles, fresh vegetables, and crunchy toppings—all tied together with a bright, zesty dressing.

This salad is perfect as a light lunch, a side dish to grilled proteins, or a base for your favorite toppings like grilled shrimp or tofu. It’s fast, flexible, and full of flavor.

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Why I Love This Recipe

This salad is everything I want in a no-fuss dish: light, colorful, and bursting with flavor from lime juice, garlic, and fresh herbs. It’s one of those recipes that feels good to eat but still delivers a satisfying crunch and balance.

It pairs beautifully with refreshing sips like Blueberry Lemonade or lighter meals such as Tangy Chicken Salad, making it a staple in my spring and summer rotation.

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Ingredients

• 200g rice vermicelli noodles
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• ½ cup bean sprouts
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh mint leaves, chopped
• ¼ cup crushed peanuts
• ¼ cup fried shallots

For the Dressing:

• ⅓ cup soy sauce
• 2 tablespoons lime juice
• 2 teaspoons sugar
• 1 clove garlic, minced
• 1 small chili, finely chopped (optional)

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Optional Add-Ins

• Grilled shrimp, tofu, or chicken
• Pickled daikon or radish
• Chopped lettuce for extra crunch
• Fish sauce for more traditional Vietnamese flair

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Instructions

1. Cook the Noodles

Boil water and cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water to stop the cooking. Set aside.

2. Make the Dressing

In a small bowl, whisk together soy sauce, lime juice, sugar, garlic, and chili (if using). Set aside to let the flavors meld.

3. Assemble the Salad

In a large bowl, combine the cooked noodles, shredded carrots, cucumber, bean sprouts, cilantro, and mint.

4. Dress and Toss

Pour the dressing over the noodle mixture and toss gently to combine. Let sit for 5 minutes to absorb the flavors.

5. Garnish and Serve

Plate the salad and top with crushed peanuts and fried shallots. Serve immediately, chilled or at room temperature.

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Tips for Success

• Prep everything first: Noodles can dry out quickly, so have your toppings ready.
• Use kitchen scissors to cut noodles into shorter strands for easier tossing and eating.
• Double the dressing and store it in the fridge—it’s great on other salads or grilled meats.

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Serving Suggestions

Serve this salad alongside:

• Tangy Chicken Salad for a vibrant, herby meal.
• Easy Turkey Wings if you want something heartier.
• Edible Cookie Dough for a guilt-free dessert.
• Or enjoy it with chilled Blueberry Lemonade for a total summer vibe.

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Storage Tips

• Fridge: Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.
• Re-toss with extra dressing before serving to refresh the flavors.
• Avoid freezing—the veggies and noodles won’t hold up well.

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More Recipes You’ll Love

Craving more fresh and simple dishes?

• A Light Tangy Chicken Salad
• Blueberry Lemonade
• Instant Pot Lasagna – for a cozy contrast

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Final Thoughts

This Vietnamese Vermicelli Noodle Salad is light, flavorful, and endlessly customizable. It’s the kind of dish that feels refreshing but still delivers on texture and taste. Whether you’re serving it as a side or turning it into a main, it’s sure to brighten up your plate—and your day.