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    Home » All Recipes » Salads

    Quick and Easy Vietnamese Noodle Salad with Tangy Dressing

    Published: Feb 19, 2021 · Modified: Feb 20, 2021 by Jamie · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 29 Comments

    22.8K shares
    Jump to Recipe
    Photo of Vietnamese noodle salad with text overlay for Pinterest.
    Photo of Vietnamese noodle salad with text overlay for Pinterest.
    Photo of Vietnamese noodle salad with text overlay for Pinterest.
    Photo of cold Asian noodle salad with text overlay for Pinterest.
    Photo of Vietnamese noodle salad with text overlay for Pinterest.

    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! 

    Vietnamese noodle salad with vermicelli rice noodles, basil, cilantro, carrots, and green peppers being lifted from a white bowl.

    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!

    Vietnamese noodle salad with dressing made with vermicelli rice noodles, vegetables, lime, carrots, and fresh herbs in white bowl with wooden chopsticks.

    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.

    Ingredients

    Ingredients for Vietnamese noodle salad including vermicelli rice noodles, fresh herbs, and vegetables on a white surface.
    • 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.
    dressing for Vietnamese noodle salad in a small glass bowl

    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.

    Instructions

    1. Soak the vermicelli rice noodles in boiling water for about 3 minutes or until completely soft. Drain completely.
    2. Prep your vegetables and chop your herbs - basil, cilantro, and mint. Place them on top of the noodles.
    3. Pour the dressing and toss to combine. Serve immediately.
    • Vermicelli rice noodles in a stainless steel bowl next to carrots, cucumber, lime, vermicelli dressing, and herbs.
      Soak noodles in hot water, then prep vegetables and herbs.
    • Vietnamese noodle salad with vermicelli rice noodles, basil, cilantro, carrots, and cucumbers next to a bowl of dressing.
      Arrange vegetables on top. Refrigerate to serve chilled.
    • Vietnamese cold noodle salad tossed together with fresh herbs, jalapenos, carrots, and cucumber next to a bowl of tangy dressing.
      Toss together with vegetables to loosen the noodles.
    • Cold Vietnamese rice noodle salad with dressing being poured on from a small white bowl.
      Add the dressing right before serving.
    Vietnamese cold noodle salad with vermicelli rice noodles, basil, cilantro, carrots, and vegetables being served with silverware.

    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.

    Variations

    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!

    FAQ

    Vietnamese noodle salad made with fresh herbs, vegetables, and lime in a white bowl next to a salad dressing and a jalapeno pepper.
    Can I make this in advance?

    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.

    What other noodles can I use?

    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.

    Related recipes:

    • Baked Thai Tofu Satay with Peanut Sauce
    • 3 Classic Spring Roll Dipping Sauces
    • Easy Japchae (Korean glass noodle stir fry)
    • Spicy Szechuan Noodles with Garlic Chili Oil
    • 15 Minute Thai Basil Tofu Stir Fry (Pad Krapow)
    • 15 Minute Vegan Thai Peanut Noodles
    close up of Vietnamese noodle salad with vermicelli rice noodles, carrots, basil, cilantro, and peppers.

    Vietnamese Noodle Salad with Tangy Dressing

    This Vietnamese noodle salad is made with vermicelli rice noodles, fresh herbs and vegetables! It’s tossed with a delicious tangy and savory Vietnamese dressing and can be served cold! 
    5 from 161 votes
    Pin Share Print
    Prep Time 15 mins
    Total Time 15 mins
    Course Main Course, Salad, Sides
    Cuisine Asian, Vietnamese
    Servings 4

    ☑ Ingredients
     

    • 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

    Dressing

    • ¼ cup fish sauce - use soy sauce for vegan option
    • ¼ cup sugar
    • ⅓ cup water
    • 2 Tablespoons lime juice - - freshly squeezed (about half a lime)
    • 2 teaspoons rice wine vinegar
    • 1 clove garlic - - minced
    • 1 small Thai chili pepper - - (optional) finely diced
    Prevent your screen from going dark

    Instructions
     

    • 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.
      Vermicelli rice noodles in a stainless steel bowl next to carrots, cucumber, lime, vermicelli dressing, 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.
      dressing for Vietnamese noodle salad in a small glass bowl
    • 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.
      Cold Vietnamese rice noodle salad with dressing being poured on from a small white bowl.
    • Serve immediately as a main course or as a side. Add your choice of protein on top. See Notes for make ahead instructions.
      Vietnamese noodle salad with vermicelli rice noodles, lime, basil, vegetables, and dressing in a white bowl with chopsticks.

    ✎ Recipe Notes

    Make Ahead:
    If making ahead, leave out the dressing and store the noodle salad in the fridge to serve cold. As the herbs can bruise and dry out easily, cover tightly with plastic wrap. Add the dressing and toss to combine right before serving. Make ahead a day in advance.
     

    Nutrition

    Calories: 117kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 880mg | Potassium: 547mg | Fiber: 4g | Sugar: 19g | Vitamin A: 16936IU | Vitamin C: 24mg | Calcium: 78mg | Iron: 1mg
    Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!

    *Nutritional information is an estimate, calculated using online tools.

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    22.8K shares

    Reader Interactions

    Comments

    1. HC

      July 04, 2021 at 11:08 am

      Hi! I have a question - one of the picture is from your "classic vietnamese dipping sauce (nuoc cham)" recipe so I wanted to make sure if I should follow that or just the recipe written above. Was the dressing intended to be a vegan nuoc cham?

      Thanks!

      Reply
      • Jamie

        July 06, 2021 at 3:00 pm

        Hi HC! Yes the dressing is a vegan nuoc cham but if you're not vegan, feel free to replace the soy sauce with fish sauce. Hope you enjoy this! 🙂

        Reply
    2. Maggie

      March 28, 2021 at 2:37 pm

      5 stars
      Incredibly delicious and super simple! It reminds me of the vermicelli noodle salads at my local Vietnamese restaurants. Love the dressing!

      Reply
    3. Shelley

      March 18, 2021 at 4:19 am

      5 stars
      This is just gorgeous and so very simple! I love delicious, easy salads like this - and it's wonderful that I can sub in different veggies I might have on hand and add various proteins to make it a more substantial main. So flexible!

      Reply
    4. Annie

      March 17, 2021 at 8:12 pm

      5 stars
      Love how fresh and delicious this is. It is a super easy salad to prepare, and we loved the kick from the jalapeno peppers! Will be making this on repeat for work lunches!

      Reply
    5. Aleta

      March 14, 2021 at 6:43 am

      5 stars
      Oh my gosh, this is exactly what I've been looking for. That dressing? Absolutely delicious with all the fresh veggies, noodles and herbs. Delicious combination!

      Reply
    6. Erin

      March 11, 2021 at 11:18 am

      5 stars
      I love how light and healthy this is! Especially for the upcoming warmer days. And so easy, too!

      Reply
    7. Farrukh

      March 06, 2021 at 2:28 am

      5 stars
      I tried these out for lunch and it came out so delicious! The tangy flavor is really good! Definitely making this again !

      Reply
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