Description
Experience the vibrant flavors of Vietnam with this quick and refreshing Vietnamese Noodle Salad. Perfect for a light lunch or a colorful dinner party, this dish combines tender vermicelli noodles with an assortment of crisp vegetables and aromatic herbs, all tossed in a tangy Vietnamese dipping sauce.
Ingredients
Scale
- 8 oz dried vermicelli noodles
- 1 cup bean sprouts
- 1 cup cucumbers (thinly sliced)
- 1 cup carrots (julienned)
- 2 stalks green onion (thinly sliced)
- 1/4 cup cilantro (chopped)
- 1/4 cup mint leaves
- 1 Thai bird’s eye chili (optional)
- 1/4 cup fried shallots
- 1/3–1/2 cup Vietnamese dipping sauce
Instructions
- Boil the vermicelli noodles in a large pot of water according to package instructions. Once cooked, strain and rinse under cold water; set aside.
- While the noodles are cooking, chop the cucumbers, julienne the carrots, and slice the green onions and herbs.
- In a large mixing bowl, combine the cooled noodles, bean sprouts, cucumbers, carrots, green onion, cilantro, mint, optional chili, fried shallots, and dressing. Toss gently until well mixed.
- Serve immediately for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg