Vietnamese Noodle Salad

Let’s make a healthy, refreshing, and incredibly flavorful vermicelli salad in under 30 minutes. This easy Vietnamese noodle salad is made with fresh vegetables, herbs, vermicelli noodles, and Vietnamese dipping sauce.

Course Dinner, Lunch, Salad

Cuisine Vietnamese

Keyword vermicelli noodle salad, vermicelli salad, Vietnamese noodle salad, Vietnamese salad

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 256kcal

Author Megan

Equipment

Ingredients

8 oz vermicelli noodles dried
1 cup bean sprouts
1 cup cucumbers thinly sliced
1 cup carrots julienned about one carrot
2 stalks green onion thinly sliced
¼ cup cilantro chopped
¼ cup mint leaves separated from stems
1 Thai bird's eye chili optional thinly sliced
¼ cup fried shallots
1/3-1/2 cup Vietnamese dipping sauce as needed

Instructions

Boil the vermicelli noodles. Pour enough water to cover about 1/2 of your pot and bring it to a boil over medium-high heat. Add the vermicelli noodles into the boiling water and cook for the time specified on the package instructions. Stirring periodically. Strain the noodles and rinse with cold water. Set aside to cool.
Prep. While the noodles are cooking, chop the cucumbers, carrots, green onions, cilantro, and bird's-eye chili. And prepare the Vietnamese dipping sauce.
Toss. Once the noodles have cooled, place the noodles, bean sprouts, cucumbers, carrots, green onion, cilantro, mint, bird's eye chili, fried shallots, and Vietnamese dipping sauce in a large mixing bowl. Toss to combine.
Serve. Serve the Vietnamese noodle salad immediately and enjoy!

Notes

See the Expert Tips section above for more guidance.

Nutrition