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This light and refreshing vermicelli noodle salad gets its inspiration from one of my favorite dishes of all time, Vietnamese bun salads, with fresh slivered veggies in a tangy Vietnamese rice vinegar dressing, making it a simple side dish to serve with grilled meats and chicken.
Fresh and Easy Vietnamese Noodle Salad
Ingredients
- 12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
- 2 carrots, shredded
- 2 cucumbers, seeded and shredded
- 4 green onion, chopped
- 1½ cups fresh bean sprouts
- ⅓ cup chopped cilantro
- ½ cup fish sauce
- ½ cup seasoned rice vinegar
- 3 tablespoons sugar
- 2 cloves garlic, pressed or minced
- ¼ teaspoon crushed red pepper
- Lime
Instructions
- Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
- In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.
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