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–+ servings
Vietnamese Noodle Salad

Delicious Vietnamese Noodle Salad in Under 30 Minutes

A light and refreshing Vietnamese noodle salad bursting with flavors, perfect for any meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vietnamese
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 200 grams Vermicelli Noodles use thin rice vermicelli for gluten-free
  • 1 cup Bean Sprouts Crunchy texture
  • 1 medium Cucumber thinly sliced
  • 1 medium Carrot julienned
  • 4 stalks Green Onions thinly sliced
  • 1/4 cup Cilantro freshly chopped
  • 10 leaves Mint Leaves separated from stems
  • 1 piece Bird's Eye Chili thinly sliced, optional
  • 1/4 cup Fried Shallots for topping
For the Dressing
  • 3 tablespoons Vietnamese Dipping Sauce (Nuoc Cham) adjust to taste

Equipment

  • large pot
  • Colander
  • Mixing bowl
  • knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Bring a large pot of water to a rolling boil. Add the vermicelli noodles and cook for 3-5 minutes until al dente. Drain and rinse under cold water.
  2. While noodles cook, prepare vegetables: slice cucumbers, julienne carrots, chop green onions, cilantro, and slice chili if using.
  3. In a large mixing bowl, combine the cooled noodles, bean sprouts, cucumbers, carrots, green onions, cilantro, mint, and chili. Toss gently.
  4. Drizzle in the Vietnamese dipping sauce and toss again to coat evenly.
  5. Serve immediately topped with fried shallots. Enjoy fresh for best texture.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 32gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 120IUVitamin C: 30mgCalcium: 40mgIron: 1.5mg

Notes

Use the freshest vegetables for the best flavor. Store leftovers separately to maintain crispness.

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