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Vietnamese Rice Noodle Salad with Fresh Herbs

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salads
Cuisine Southeast Asian
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • 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.