Description
A refreshing Vietnamese noodle salad featuring delicate rice vermicelli noodles tossed with fresh vegetables, herbs, and a tangy, flavorful dressing made from fish sauce, lime juice, and rice vinegar. This vibrant dish is garnished with crunchy roasted peanuts and can be enjoyed as a light main course or a hearty side.
Ingredients
Scale
Salad Ingredients
- 8 ounces rice vermicelli noodles
- 2 cups shredded lettuce
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, chopped
Dressing Ingredients
- 1/4 cup fish sauce
- 3 tablespoons lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 clove garlic, minced
- 1 small red chili, finely chopped (optional)
- 1/4 cup water
Instructions
- Cook Noodles: Cook the rice vermicelli noodles according to the package directions, typically boiling for about 3 to 5 minutes until tender. Drain and rinse thoroughly under cold water to stop cooking and to prevent sticking.
- Assemble Salad: Place the cooled noodles in a large serving bowl. Layer the shredded lettuce, carrots, julienned cucumber, bean sprouts, fresh mint, and cilantro on top of the noodles to create a colorful base.
- Prepare Dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, minced garlic, finely chopped chili (if using), and water until the sugar is fully dissolved, creating a balanced tangy dressing.
- Toss Salad: Pour the dressing over the salad ingredients in the serving bowl. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
- Garnish and Serve: Sprinkle the chopped roasted peanuts over the top of the salad just before serving to add a delightful crunch and nutty flavor.
Notes
- For a heartier meal, add grilled shrimp, chicken, or tofu on top of the salad.
- Adjust the red chili quantity based on your preferred spice level or omit it entirely for a mild version.
