Vietnamese Rice Noodle Salad with Fresh Herbs is a light, vibrant, and refreshing dish that celebrates the clean flavors of Southeast Asian cuisine. Featuring delicate rice noodles, crisp vegetables, and aromatic herbs like mint, cilantro, and Thai basil, this salad is tossed in a tangy and slightly sweet dressing that brings everything together beautifully.

The dish is a balance of textures and flavors — soft noodles, crunchy vegetables, fresh herbs, and savory dressing — creating a refreshing and satisfying meal. Perfect as a light lunch, side dish, or main course, this salad embodies the essence of Vietnamese cooking: fresh, colorful, and packed with bold flavors. It’s easy to make, visually stunning, and full of nutrients.

Why I Love This Recipe

I love this Vietnamese Rice Noodle Salad because it’s fresh, light, and incredibly flavorful. The combination of tender rice noodles, crisp vegetables, and fragrant herbs creates a dish that feels indulgent without being heavy.

The dressing, made from lime, fish sauce, garlic, and a touch of sweetness, ties everything together perfectly, enhancing the natural flavors of the ingredients.

Why It’s a Must-Try Dish

This salad is a must-try because it’s a perfect example of fresh, healthy, and flavorful cuisine. The combination of herbs, rice noodles, and vegetables ensures it’s light yet satisfying. The tangy-sweet dressing provides depth and brightness, making it a crowd-pleaser.

Whether you’re looking for a quick weekday meal, an impressive dish for guests, or a healthy option for lunch, this salad delivers.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories: ~250 kcal per serving
• Course: Salad / Main or Side Dish
• Cuisine: Vietnamese / Southeast Asian

Ingredients

For the Salad

• 200g rice vermicelli noodles
• 1 medium carrot, julienned
• 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• ½ cup bean sprouts
• 3 green onions, thinly sliced
• ¼ cup fresh cilantro leaves
• ¼ cup fresh mint leaves
• ¼ cup fresh Thai basil leaves
• 2 tablespoons crushed roasted peanuts (for garnish)

For the Dressing

• 3 tablespoons fish sauce (or soy sauce for vegetarian/vegan)
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 small garlic clove, minced
• 1 small red chili, minced (optional for heat)
• 1 teaspoon sesame oil (optional)
• 2–3 tablespoons water to adjust consistency

Cooking Directions

1. Cook the rice noodles: Boil water in a pot, add the noodles, and cook according to package instructions (usually 4–6 minutes). Drain and rinse under cold water to stop cooking.
2. Prepare the vegetables and herbs: Julienne carrot, slice cucumber and red bell pepper, and chop green onions. Pluck cilantro, mint, and Thai basil leaves.
3. Make the dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, honey, garlic, chili, sesame oil, and water until smooth.
4. Assemble the salad: In a large bowl, combine noodles, vegetables, and herbs. Pour the dressing over and toss gently.
5. Garnish and serve: Sprinkle crushed peanuts over the top and serve immediately.

Step-by-Step Preparation Method

Step 1: Cook the Rice Noodles

• Boil water in a large pot and cook the rice vermicelli noodles according to package directions.
• Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.

Step 2: Prepare the Vegetables and Herbs

• Julienne the carrot and red bell pepper.
• Slice cucumber and green onions thinly.
• Pluck and roughly chop fresh herbs: cilantro, mint, and Thai basil.

Step 3: Make the Dressing

• In a small bowl, whisk together fish sauce (or soy sauce), lime juice, rice vinegar, honey (or maple syrup), minced garlic, chili, sesame oil, and water.
• Taste and adjust seasoning — add more lime for acidity, honey for sweetness, or chili for heat.

Step 4: Assemble the Salad

• In a large mixing bowl, combine cooked noodles, vegetables, and herbs.
• Pour the dressing over the salad and toss gently to coat evenly.

Step 5: Garnish and Serve

• Sprinkle crushed peanuts over the top.
• Serve immediately for maximum freshness and crunch.

How to Serve

Serve Vietnamese Rice Noodle Salad:

• As a light lunch or refreshing dinner
• As a side dish for grilled meats, seafood, or tofu
• In summer picnic spreads or potlucks
• Topped with extra protein like shrimp, chicken, or tofu for a complete meal

For presentation, serve in a large shallow bowl and garnish with extra herbs and crushed peanuts.

Recipe Tips

• Use fresh herbs generously — they add flavor, aroma, and vibrancy.
• Rinse noodles under cold water to prevent them from becoming sticky.
• Add dressing gradually — toss gently to avoid breaking delicate noodles.
• Adjust spice and sweetness to taste.
• Serve immediately — rice noodles absorb the dressing over time, which can make the salad soggy.

Variations

• Protein Addition: Add grilled shrimp, chicken, tofu, or tempeh.
• Vegetable Variations: Include thinly sliced cabbage, snap peas, or bell peppers.
• Spicy Version: Add more chopped chili or drizzle with Sriracha.
• Nut-Free Version: Omit peanuts or substitute with toasted seeds.
• Noodle Alternatives: Use soba noodles, udon, or glass noodles instead of rice vermicelli.

Freezing and Storage

• Storage: Best served fresh. If needed, store components separately: noodles, vegetables, and dressing in airtight containers in the fridge for 1 day.
• Freezing: Not recommended — fresh herbs, vegetables, and rice noodles lose texture and flavor when frozen.

Special Equipment Needed

• Large pot for boiling noodles
• Large mixing bowl
• Small bowl for dressing
• Whisk or fork
• Cutting board and sharp knife
• Measuring cups and spoons

FAQ

Q: Can I make this salad ahead of time?
A: Yes, but keep the dressing separate until just before serving to prevent soggy noodles.

Q: Can I make this salad vegetarian or vegan?
A: Absolutely. Replace fish sauce with soy sauce or tamari, and use maple syrup instead of honey.

Q: Can I use other herbs if I don’t have Thai basil?
A: Yes, cilantro and mint are essential, but basil can be replaced with regular sweet basil.

Q: How spicy is this salad?
A: Mild by default; add extra chili to taste for more heat.

Q: Can I add fruits?
A: Yes! Mango or pineapple chunks pair beautifully with the dressing and noodles.

Conclusion

Vietnamese Rice Noodle Salad with Fresh Herbs is a vibrant, healthy, and flavor-packed dish that showcases the beauty of fresh ingredients. Tender noodles, crisp vegetables, aromatic herbs, and tangy-sweet dressing create a refreshing and satisfying meal.

Perfect for lunch, dinner, or as a side, this salad is quick to prepare, visually stunning, and deliciously balanced. Its freshness, color, and bold flavors make it a must-try recipe for anyone who loves light and nutritious Southeast Asian cuisine.