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.
Ingredients
- 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.
Instructions
- 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.
Soak noodles in hot water, then prep vegetables and herbs. Arrange vegetables on top. Refrigerate to serve chilled.
Toss together with vegetables to loosen the noodles. Add the dressing right before serving.
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
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.
Related recipes:
Vietnamese Noodle Salad with Tangy Dressing
☑ 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 soy sauce
- 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
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.
- 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.
✎ Recipe Notes
Nutrition
*Nutritional information is an estimate, calculated using online tools.
Dannii
I love this light and fresh noodle salad. Added in extra basil and cilantro and it was so good. The dressing tastes amazing too.
Jacqueline
I've been craving noodles this week and this was perfect. So easy, delicious, and refreshing. What good timing!
Amy
I love these easy, delicious, and healthy salads for my family, and this one is perfect for all of us. We served this with some grilled chicken on the side. Thank you for sharing this with us, really appreciate it.
Anjali
This noodle salad was super easy to make and turned out great! It was the perfect side dish for our dinner tonight!
Maria
Wow this dish is so incredibly flavorful and perfect for a delicious, healthy lunch or dinner! Love your bright and vibrant photography style as well.
Debbie
I'm a fan of rice noodles and this noodle salad is fantastic! Full of texture and the dressing is sweet, savory, and tangy. This is the perfect salad for any occasion, I will be making this again.
Alex
Love this delicious noodle salad - Vietnamese flavours are some of the very best!
Priya
Thank you so much for this easy recipe! We loved it, especially all the fresh herbs with the Vietnamese salad dressing. My husband wants me to make it again!
Natalie
The dressing is super delicious. I love how light and healthy this salad is. Yum! I will def make this again.
Veena
This is so well chopped and the dressing so perfect. Love your presentation too. I love the combinations to this Salad.
Ashley
I always mess up my vermicelli rice noodles when cooking them.
Thanks for the easy to follow directions in making this turn out perfectly!
Gail Montero
One of my favorite Asian dishes! Love the many complex and delish flavors in this salad.
Jere Cassidy
I am so glad to have found this salad recipe. My favorite Vietnamese Restaurant closed and they had a salad very similar to this. I am headed to the store for noodles and cucumber.
Amanda Wren-Grimwood
So fresh and vibrant, this will be perfect warm or cold this summer.
Emese
This looks awesome. I never tried vermicelli in salads, only in soups. Will it not dry out or the dressing is enough to keep it moist?
Jamie
Thanks Emese! If you like extra dressing, you can double the amount and serve it on the side. The recipe makes about 1 cup of dressing as written. I recommend waiting until right before serving to add the dressing.
Dannii
I love a noodle salad, and this looks flavour packed.
Cathleen
I love a good noodle salad, and this one looks so perfect for the warmer months!! Bookmarked for when it's warmer here in Chicago, thanks so much for the recipe 🙂
Alison
This noodle salad has such bright and vibrant colors! The fresh herbs with the spicy jalapeños couple so nicely together.
Claudia Lamascolo
This dressing was the best I ever had and I love that lime is in there that really made the difference for us!
Sandhya's Kitchen
Love Quick and Easy Noodles Salad recipe. Looks so delicious.