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Easy Vietnamese Noodle Salad

A refreshing salad comprising crispy vegetables, vibrant herbs, and sumptuous rice noodles, all brought together with a tangy dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian, Vietnamese
Calories: 250
Ingredients Method Notes

Ingredients
  

Noodles
  • 200 grams Rice noodles Follow package instructions for cooking
Vegetables
  • 1 large Carrot, julienned
  • 1 medium Cucumber, julienned
  • 1 each Red bell pepper, sliced thinly
  • 1 each Yellow bell pepper, sliced thinly
  • 0.5 cup Fresh herbs (cilantro, mint, basil), chopped
Optional Ingredients
  • 0.25 cup Peanuts, crushed Optional
  • 3 tablespoons Lime juice
  • 2 tablespoons Fish sauce or soy sauce
  • 1 tablespoon Sugar
  • to taste Chili flakes Optional

Method
 

Preparation
  1. Begin by cooking the rice noodles according to the package instructions, usually soaking them in hot water until tender (about 5-7 minutes). Drain and rinse under cold water.
  2. While the noodles are soaking, julienne the carrots, cucumber, and bell peppers with thin pieces for added crunch.
  3. In a small bowl, whisk together lime juice, fish sauce (or soy sauce), and sugar until dissolved to make the dressing.
Assembly
  1. In a large mixing bowl, combine the soaked rice noodles, julienned veggies, and chopped herbs.
  2. Pour the dressing over the salad and toss gently to combine.
  3. Top with crushed peanuts and additional chili flakes if desired, giving the salad a final toss.

Notes

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steam basket or microwave to maintain crunch.