Description
Experience the vibrant flavors of Vietnam with this quick and easy Vietnamese Noodle Salad. Ready in under 30 minutes, this salad bursts with fresh vegetables, aromatic herbs, and vermicelli noodles, all drizzled with a tangy Vietnamese dipping sauce.
Ingredients
Scale
- 8 oz dried vermicelli noodles
- 1 cup bean sprouts
- 1 cup thinly sliced cucumbers
- 1 cup julienned carrots
- 2 stalks green onions, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup mint leaves
- Optional: 1 Thai bird’s eye chili, thinly sliced
- 1/4 cup fried shallots
- 1/3–1/2 cup Vietnamese dipping sauce
Instructions
- Boil water in a large pot. Add vermicelli noodles and cook according to package instructions. Once done, strain and rinse with cold water.
- While noodles cook, chop cucumbers, carrots, green onions, cilantro, and slice the optional chili.
- In a large mixing bowl, combine cooled noodles with bean sprouts, cucumbers, carrots, green onions, cilantro, mint, optional chili, and fried shallots. Drizzle with dipping sauce and toss gently.
- Serve immediately for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg