Vietnamese Noodle Salad Tangy Dressing (Printable)
Crisp vegetables, rice noodles, and fresh herbs tossed in a zesty lime dressing for a refreshing Vietnamese-inspired dish.
# What You'll Need:
→ Noodles
01 - 7 oz dried rice vermicelli noodles
→ Vegetables
02 - 1 medium carrot, julienned
03 - 1 small cucumber, seeded and julienned
04 - 1 red bell pepper, thinly sliced
05 - 3.5 oz bean sprouts
06 - 4 spring onions, thinly sliced
→ Herbs
07 - 0.7 oz fresh mint leaves
08 - 0.7 oz fresh cilantro leaves
09 - 0.35 oz Thai basil leaves
→ Tangy Dressing
10 - 3 tbsp fresh lime juice
11 - 2 tbsp rice vinegar
12 - 2 tbsp soy sauce
13 - 1 tbsp fish sauce
14 - 1 tbsp sugar
15 - 1 clove garlic, minced
16 - 1 red chili, finely chopped
17 - 2 tbsp water
→ Garnishes
18 - 3 tbsp roasted peanuts, roughly chopped
19 - Lime wedges, for serving
# How to Make It:
01 - Cook the rice vermicelli noodles according to package instructions. Rinse under cold water, drain well, and set aside.
02 - Julienne the carrot and cucumber, slice the bell pepper and spring onions, and rinse the bean sprouts.
03 - In a small bowl, whisk together the lime juice, rice vinegar, soy sauce, fish sauce, sugar, minced garlic, chopped chili, and water until the sugar dissolves.
04 - In a large bowl, combine the noodles, vegetables, and fresh herbs. Pour the tangy dressing over the salad and toss gently to combine.
05 - Divide the salad among serving bowls. Top with roasted peanuts and extra herbs if desired. Serve with lime wedges on the side.
# Expert Advice:
01 -
- It comes together in under 30 minutes but tastes like something youd wait hours for at a restaurant
- The dressing keeps for days in the fridge, so you can whip up instant bowls whenever the craving hits
02 -
- The rice noodles will continue absorbing the dressing as they sit, so if youre making this ahead, keep the dressing separate and toss just before serving
- Bean sprouts release water as they sit, so pat them dry with paper towels before adding them to the salad
03 -
- If your noodles are still sticking together after rinsing, toss them with a teaspoon of sesame oil before adding them to the salad
- The dressing tastes even better after sitting for an hour, so make it first and let it meld while you prep everything else