Vietnamese Noodle Salad Tangy Dressing (Printable)

Rice noodles with crisp vegetables and fresh herbs in a zesty lime dressing. Ready in 25 minutes.

# What You'll Need:

→ Noodles

01 - 7 oz dried rice vermicelli noodles

→ Vegetables

02 - 1 medium carrot, julienned
03 - 1 small cucumber, seeded and julienned
04 - 1 red bell pepper, thinly sliced
05 - 3.5 oz bean sprouts
06 - 4 spring onions, thinly sliced

→ Herbs

07 - 0.7 oz fresh mint leaves
08 - 0.7 oz fresh cilantro leaves
09 - 0.35 oz Thai basil leaves (optional)

→ Tangy Dressing

10 - 3 tbsp fresh lime juice
11 - 2 tbsp rice vinegar
12 - 2 tbsp soy sauce
13 - 1 tbsp fish sauce (or substitute with extra soy sauce for vegetarian)
14 - 1 tbsp sugar
15 - 1 clove garlic, minced
16 - 1 red chili, finely chopped (or to taste)
17 - 2 tbsp water

→ Garnishes

18 - 3 tbsp roasted peanuts, roughly chopped
19 - Lime wedges, for serving

# How To Make It:

01 - Cook the rice vermicelli noodles according to package instructions. Rinse under cold water, drain well, and set aside.
02 - Julienne the carrot and cucumber, slice the bell pepper and spring onions, and rinse the bean sprouts.
03 - In a small bowl, whisk together the lime juice, rice vinegar, soy sauce, fish sauce, sugar, minced garlic, chopped chili, and water until the sugar dissolves.
04 - In a large bowl, combine the noodles, vegetables, and fresh herbs. Pour the tangy dressing over the salad and toss gently to combine.
05 - Divide the salad among serving bowls. Top with roasted peanuts and extra herbs if desired. Serve with lime wedges on the side.

# Expert Hints:

01 -
  • The dressing hits every crave button, sour, salty, sweet, spicy, all at once
  • It comes together in under 30 minutes but tastes like something youd wait hours for at a restaurant
02 -
  • The salad is best within an hour of dressing it, but the components can be prepped a day ahead and stored separately
  • Rinse the noodles with cold water until theyre literally cold to the touch, or theyll keep cooking and get clumpy
03 -
  • Use a vegetable peeler to quickly julienne carrots and cucumbers if you dont have great knife skills
  • Let the dressing sit for 10 minutes before using it so the garlic and chili have time to infuse

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