Description
Indulge in the vibrant flavors of Vietnamese Noodle Salad, a refreshing dish that’s both quick and easy to prepare. In under 30 minutes, you can create a colorful medley of vermicelli noodles, fresh vegetables, and aromatic herbs, all tossed together with a zesty dipping sauce. This salad is perfect for light lunches, dinner parties, or meal prep throughout the week. Packed with nutrients and low in calories, it’s a healthy choice that doesn’t compromise on taste. Customize it with your favorite proteins like grilled chicken or shrimp for an added boost. Enjoy the delightful textures and flavors that make this dish a crowd-pleaser!
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 (sliced)
- 1/4 cup fried shallots
- Vietnamese dipping sauce (to taste)
Instructions
- Boil water in a large pot and cook the vermicelli noodles according to package instructions. Drain and rinse under cold water.
- While noodles cook, chop cucumbers, carrots, green onions, and slice chili if using.
- In a large bowl, combine cooled noodles with bean sprouts, prepared vegetables, cilantro, mint, optional chili slices, and fried shallots.
- Drizzle Vietnamese dipping sauce over the salad and toss gently until well combined.
- Serve immediately for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg