Jump to Recipe Print RecipeAs I sat on my patio, the air filled with the tantalizing scents of fresh herbs and tangy lime, I realized it was the perfect time for a refreshing change from our usual dinners. Enter the Quick and Easy Vietnamese Noodle Salad with Tangy Dressing—a colorful, crunchy creation that bursts with flavors! Packed with vibrant vegetables and tossed in a zesty dressing, this salad is not only easy to whip up but also customizable to match your dietary preferences. Whether you’re a meat lover wanting to add grilled chicken or a vegan chef looking for lighter fare, this dish truly delivers on versatility. Perfect for potlucks, light lunches, or simply to brighten up your summer meals, this noodle salad is sure to make your taste buds dance. Curious about how to create this delightful dish? Let’s dive in! Why is this salad a must-try? Refreshing, vibrant flavors: This Vietnamese Noodle Salad is alive with crunch and zest, making it a delightful twist for your meals. Quick and easy: With just a few ingredients and simple steps, you can whip up a satisfying dish in no time. Customizable options: Whether you’re vegan or craving grilled chicken, you can tailor this salad to fit every preference. Pair it with additional sides like a Radish Salad Roasted or Cucumber Shrimp Salad to enhance your meal. Perfect for potlucks: It’s ideal for gathering, delightful at room temperature, and always garners compliments! Enjoy a delicious, guilt-free dining experience with this low-calorie, nutrient-packed bowl of goodness! Vietnamese Noodle Salad Ingredients • Get ready for a refreshing treat! For the Noodle Base Thin Vermicelli Rice Noodles – The perfect delicate base for your salad; can substitute with any thin noodle variety. For the Crunch Cucumber – Provides refreshing crunch and hydration; about 2 cucumbers, julienned. Carrots – Adds sweetness and vibrant color; about 2 medium carrots, julienned. For the Fresh Herbs Fresh Herbs (Basil, Cilantro, Mint, Scallions) – Enhance flavor and aroma; use tightly packed; about 2 ⅓ cups total. For Some Heat Jalapeno Peppers (Optional) – Adds a delightful kick; cut into thin rounds, adjusting quantity to spice preference. For the Dressing Fish Sauce – The key ingredient for umami flavor; substitute with soy sauce for a vegan option. Sugar – Balances the saltiness of the dressing perfectly. Water – Adjusts the dressing consistency to your liking. Lime Juice – Adds zesty freshness; use about 2 tablespoons (from half a lime). Rice Wine Vinegar – For an extra tangy flavor boost. Garlic – Adds depth of flavor; about 1 clove, minced. Thai Chili Pepper (Optional) – For an extra kick, finely diced for added warmth. With these ingredients, you’re just a step away from creating a Vietnamese Noodle Salad with Tangy Dressing that will leave everyone at the table wanting more! Step‑by‑Step Instructions for Vietnamese Noodle Salad with Tangy Dressing Step 1: Rehydrate the Rice Noodles Begin by boiling a pot of water. Once it reaches a rolling boil, remove it from heat, and add the thin vermicelli rice noodles. Let them soak in the hot water for about 3 minutes until they are soft and tender. Drain the noodles in a colander and set aside to cool, ensuring they don’t stick together. Step 2: Prepare the Vegetables and Herbs While the noodles are cooling, take your fresh ingredients. Julienne the cucumbers and carrots to create long, thin strips that add crunch to your Vietnamese noodle salad. Then, finely chop your fresh herbs, including basil, cilantro, mint, and scallions, measuring about 2 ⅓ cups in total. This colorful medley will brighten your dish. Step 3: Mix the Tangy Dressing In a medium bowl, combine the key dressing ingredients to create the tangy sauce for your salad. Add fish sauce (or soy sauce for a vegan alternative), sugar, water, lime juice, rice wine vinegar, minced garlic, and optional diced Thai chili for heat. Whisk until the sugar dissolves and taste, adjusting seasonings if desired. Step 4: Combine the Ingredients In a large mixing bowl, combine your cooled noodles with the prepared cucumbers, carrots, chopped herbs, and jalapeno peppers if you’ve opted for some added spice. Gently toss everything together to distribute the ingredients evenly, ensuring a colorful presentation for your Vietnamese noodle salad. Step 5: Dress the Salad Drizzle the tangy dressing over the noodle and vegetable mixture. Using tongs, toss everything well to ensure that every strand of noodle and piece of vegetable is coated in that flavorful dressing. If you’re not serving immediately, consider refrigerating the salad for a bit to meld the flavors, but remember to add the dressing just before serving for the freshest taste. Step 6: Serve and Enjoy Once your Vietnamese noodle salad is tossed and dressed, it’s ready to serve! For added flair, you can garnish each bowl with lime wedges and crushed peanuts for extra texture and flavor. This refreshing dish is perfect for potlucks, light lunches, or simply to enjoy as a vibrant summer meal. Helpful Tricks for Vietnamese Noodle Salad Fresh Ingredients: Always use the freshest vegetables and herbs for maximum flavor and crunch; wilted greens can dull the dish. Flavor Balance: Taste your dressing as you go; adjust lime juice and sugar to achieve that perfect sweet and tangy balance for your Vietnamese noodle salad. Prep Ahead: If making ahead, store the salad without dressing and refrigerate; add the dressing right before serving to maintain freshness. Noodle Substitutions: Any thin noodle will work, but ensure to cook thicker varieties according to package instructions and rinse to avoid excess starch. Spice Variations: Adjust jalapeno and Thai chili to your spice tolerance; start small and add more for the desired heat without overpowering the salad. How to Store and Freeze Vietnamese Noodle Salad Fridge: Store the assembled Vietnamese noodle salad in an airtight container for up to 3 days. Keep the dressing separate until serving to maintain freshness and texture. Freezer: This salad is best enjoyed fresh, but if you need to freeze it, separate the noodles and veggies before freezing. They can be stored in freezer-safe containers for up to 2 months. Reheating: If you’ve added proteins that require reheating, gently warm the individual ingredients in the microwave or on the stovetop; however, avoid reheating the salad as it may wilt the fresh herbs. Make-Ahead Tips: You can prepare the salad a day in advance, just ensure to store all components without the dressing until ready to serve for optimal flavor. Make Ahead Options This Vietnamese Noodle Salad with Tangy Dressing is a fantastic option for meal prep! You can prepare the salad components—rice noodles, julienned cucumbers, carrots, and chopped herbs—up to 24 hours in advance, storing them in airtight containers in the refrigerator. For best results, keep the dressing separate until just before serving to maintain the freshness and crispness of the vegetables. If you need to meal prep for longer, the individual ingredients can be prepped up to 3 days ahead without losing quality. When ready to serve, simply combine the ingredients in a bowl, drizzle with the dressing, and toss. You’ll enjoy a colorful and delicious dish that comes together with minimal effort, perfect for busy weeknights! Vietnamese Noodle Salad Variations Feel free to unleash your culinary creativity and customize this salad to suit your taste and dietary needs! Vegan Delight: Replace fish sauce with soy sauce or tamari for a rich, umami flavor that keeps the dish completely plant-based. This simple swap opens up a world of deliciousness without sacrificing taste! Protein-Packed: Add cooked, shredded chicken, grilled shrimp, or crispy tofu for a heartier version, perfect for a nourishing meal. Each option brings unique flavors and will make this salad a satisfying entrée. Seasonal Veggies: Swap out cucumbers for fresh bell peppers or substitute carrots with radishes for a different crunch. As seasons change, so can your salad, keeping it exciting and fresh every time! Extra Crunch: Top with crushed peanuts or sesame seeds for an irresistible crunch that complements the soft noodles and vegetables. The added texture elevates the dish, making it even more delightful on the palate. Herb Explosion: Try incorporating other herbs like parsley or dill alongside your usual mix for a beautifully aromatic enhancement. This minor change can transform the salad, turning it into a herbaceous masterpiece. Sweet and Spicy: Include slices of mango or pineapple for a sweet burst of flavor alongside the spiciness of jalapenos. This tropical twist brightens the dish and excites the taste buds with every bite! Spicier Heat: If you love heat, add more jalapenos or toss in some sriracha to your dressing for a fiery kick. Just remember, a little kick goes a long way, so adjust according to your taste preference! Asian Twist: Mix in edamame or shredded cabbage for a delightful nod to other Asian flavors, bringing in both nutrition and varying textures. You’ll find the salad evolving into something even more diverse with each bite. Whether you’re in the mood for a quick weeknight meal or an elegant dish for guests, this Vietnamese noodle salad acts as a versatile canvas! Pair it with a refreshing Smashed Potato Salad or a unique Millionaire Peach Salad to complete your meal. What to Serve with Vietnamese Noodle Salad with Tangy Dressing Elevate your dining experience with delicious accompaniments that enhance the refreshing flavors of your noodle salad. Grilled Chicken Skewers: Juicy chicken brushed with a subtle marinade adds protein and complements the zesty salad beautifully. Crispy Spring Rolls: These crunchy delights filled with veggies and herbs mirror the freshness of the salad, making them a perfect appetizer. Spicy Tofu Satay: Marinated tofu with a touch of spice enhances the zest of the salad, creating a satisfying vegetarian option. Chilled Cucumber Soup: A light, creamy soup balances the crisp textures of the noodle salad and accentuates its refreshing qualities. Vietnamese Egg Rolls: Crunchy and savory, these rolls add a contrasting texture and can be a delightful, shareable side. Mango Salad: The sweet, tangy notes of a mango salad brighten the palate, creating a delightful fusion with your main dish. Lychee Iced Tea: A chilled tea infused with lychee provides a sweet, fruity backdrop, perfectly matching the salad’s vibrant tones. Sesame Noodles: For a heartier option, serve these noodles tossed in sesame dressing to bring extra depth and flavor to your meal. Fruit Salad: Fresh tropical fruits like pineapple and papaya offer a sweet contrast to the savory elements, refreshing your palate. Cold Beer or Rosé: A crisp beverage such as a light beer or chilled rosé wine pairs well, enhancing the overall dining experience. Vietnamese Noodle Salad with Tangy Dressing Recipe FAQs What type of noodles should I use for the salad? I recommend thin vermicelli rice noodles as the perfect base for this salad. They provide a delicate texture and soak up the tangy dressing beautifully. If you can’t find them, any other thin noodle variety, such as rice or even soba noodles, will work just as well! How long can I store my Vietnamese Noodle Salad? You can keep your assembled salad in an airtight container in the fridge for up to 3 days. However, to retain the freshness of the crunchy vegetables and aromatic herbs, store the dressing separately and dress the salad just before you’re ready to enjoy it! Can I freeze the Vietnamese Noodle Salad? While this salad is best enjoyed fresh, you can freeze the individual components for up to 2 months. Just make sure to separate the noodles and vegetables into freezer-safe containers. Thaw them in the fridge overnight and toss everything together with fresh dressing when you’re ready to serve. What if my dressing turns out too salty? If you find your dressing is a bit too salty, you can balance the flavor by adding a little more lime juice or sugar. For a step-by-step fix, add 1 teaspoon of sugar first, mix, and taste. Repeat as necessary until you reach your desired flavor balance! Is this Vietnamese Noodle Salad suitable for vegans or anyone with allergies? Absolutely! You can easily make this salad vegan by substituting fish sauce with soy sauce or a vegan fish sauce alternative. Be mindful of individual allergies, particularly with the inclusion of peanuts as a garnish. You can also skip the jalapeños if someone has a sensitivity to spice and still enjoy the wonderful flavors of this vibrant dish. How do I prevent the noodles from sticking together? After draining your noodles, rinse them under cold water to stop the cooking process and loosen them up. You can also toss them in a little bit of oil to help keep them separated. If they start to clump while preparing your salad, simply use your hands or tongs to gently separate them before tossing them with the other ingredients. Refreshing Vietnamese Noodle Salad with Tangy Dressing Delight No ratings yet Enjoy this Vietnamese Noodle Salad with Tangy Dressing—colorful, crunchy, and bursting with flavors, perfect for potlucks or summer meals. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 3 minutes minsCooling Time 10 minutes minsTotal Time 28 minutes mins Servings: 4 servingsCourse: SaladsCuisine: VietnameseCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Noodle Base200 g Thin Vermicelli Rice Noodles Can substitute with any thin noodle variety.Crunch2 whole Cucumber Julienned.2 medium Carrots Julienned.Fresh Herbs2.33 cups Fresh Herbs (Basil, Cilantro, Mint, Scallions) Tightly packed.Heat (Optional)Jalapeno Peppers Cut into thin rounds, adjust quantity to spice preference.Dressing3 tbsp Fish Sauce Substitute with soy sauce for a vegan option.1 tbsp Sugar3 tbsp Water Adjust for consistency.2 tbsp Lime Juice About from half a lime.1 tbsp Rice Wine Vinegar1 clove Garlic Minced.Thai Chili Pepper Optional, finely diced. Equipment PotcolanderMixing BowlwhiskTongs Method Preparation StepsBegin by boiling a pot of water. Once it reaches a rolling boil, remove it from heat, and add the thin vermicelli rice noodles. Let them soak in the hot water for about 3 minutes until they are soft and tender. Drain the noodles in a colander and set aside to cool, ensuring they don’t stick together.While the noodles are cooling, julienne the cucumbers and carrots to create long, thin strips. Finely chop the fresh herbs, including basil, cilantro, mint, and scallions, measuring about 2 ⅓ cups in total.In a medium bowl, combine the dressing ingredients: fish sauce (or soy sauce), sugar, water, lime juice, rice wine vinegar, minced garlic, and optional diced Thai chili. Whisk until the sugar dissolves and adjust seasonings if desired.In a large mixing bowl, combine your cooled noodles with the cucumbers, carrots, chopped herbs, and jalapeno peppers if using. Toss to distribute evenly.Drizzle the tangy dressing over the mixture and toss well to coat all ingredients. Refrigerate if not serving immediately, but add dressing just before serving.Garnish with lime wedges and crushed peanuts for added texture and flavor. Serve and enjoy! Nutrition Serving: 1bowlCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 3gSodium: 400mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 25mgIron: 1mg NotesUse the freshest vegetables and herbs for maximum flavor. Adjust lime juice and sugar in the dressing to balance sweetness and tanginess. Consider making ahead without dressing until ready to serve. Tried this recipe?Let us know how it was!
