This Vietnamese noodle salad is made with vermicelli rice noodles, fresh herb, and vegetables! It’s tossed with a delicious tangy and savory Vietnamese dressing and can be served cold!
This Vietnamese noodle salad is light, refreshing, and full of crunchy vegetables and fresh herbs! It's a great cold noodle salad to serve with any Asian meal or can be eaten as a main course.
It's a versatile recipe that can be customized to your liking. Add any choice of protein for a filling, satisfying meal. Or add a variety of vegetables for a healthy, vegan Vietnamese noodle salad!
This Asian noodle salad can be served cold or at room temperature. It's a great recipe to bring to any potluck as you can make it ahead of time and serve it chilled.
- Vermicelli rice noodles - use thin rice noodles because they can be rehydrated simply by soaking in boiling water. You can also use thin mung bean noodles.
- Fresh herbs - use any combination of fresh herbs. My favorites are Thai basil, cilantro, and mint. Scallions are another good option.
- Jalapeno peppers - add jalapenos or sriracha to make it a spicy Asian noodle salad.
The dressing for this cold Asian noodle salad is a simple Vietnamese sauce made of soy sauce, lime juice, sugar, rice wine vinegar, and garlic. If you'd like, you can replace the soy sauce for fish sauce. Otherwise keep it as is for a vegan noodle salad.
- Soak the vermicelli rice noodles in boiling water for about 3 minutes or until completely soft. Drain completely.
- Prep your vegetables and chop your herbs - basil, cilantro, and mint. Place them on top of the noodles.
- Pour the dressing and toss to combine. Serve immediately.
It's a quick and easy recipe that's ready in about 15 minutes. Keep it in the fridge to serve as a cold Asian noodle salad that's perfect for summer.
Add any of the following vegetables:
- shredded lettuce
- shredded cabbage
- green beans
- bean sprouts
- Red and orange bell peppers
This pairs excellently with Thai tofu satay or any other protein!
Yes! Assemble the noodle salad but leave out the dressing. Wrap it tightly with plastic wrap as the herbs can dry out. Keep in the fridge for up to 24 hours.
Add the dressing right before serving.
You can use any thin noodles you like. I used thin vermicelli rice noodles in this recipe but you can also use thin mung bean noodles.
Thicker noodles may be used - just cook them according to the package then rinse them under cold water to remove excess starch. Drain them well with a colander before adding it to the salad.
Vietnamese Noodle Salad with Tangy Dressing
- 7 oz thin vermicelli rice noodles - (dried) about 200g; substitute with any thin noodle
- 3 cups cucumber - julienned; about 2 cucumbers
- 3 cups carrots - julienned; about 2 medium carrots
- 2 ⅓ cups fresh herbs - basil, cilantro, mint, scallions - packed tightly
- 2 jalapeno peppers - (optional); cut into thin rounds
- lime wedges - (optional); for serving
- crushed peanuts - (optional); for garnish
- Rehydrate your noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles and set them aside in a colander to drain off excess water.This method works if using thin noodles. Otherwise, follow the directions on the package to cook the noodles. Meanwhile prep the vegetables and herbs.
- Add all the ingredients for the dressing in a bowl and stir to combine. Taste and adjust according to your preferences. Makes about 1 cup of sauce.
- Place the noodles in a large bowl and top with the cucumbers, carrots, basil, cilantro, and any other fresh herbs. Add the jalapenos at this time (if using). Add the dressing and toss to combine.
- Serve immediately as a main course or as a side. Add your choice of protein on top. See Notes for make ahead instructions.
*Nutritional information is an estimate, calculated using online tools.