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Close up of Vietnamese Noodle Salad showing julienned carrots, cucumber, and charred grilled protein.

Vietnamese Noodle Salad: The Ultimate Fresh and Flavorful Recipe

This vibrant Vietnamese Noodle Salad (Bún) features charred grilled protein, soft rice vermicelli, and crisp vegetables, all tossed in a zesty amber fish sauce dressing. A healthy, Pinterest-perfect meal that is bursting with authentic umami flavors.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Vietnamese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 8 oz Rice Vermicelli Noodles thin variety (225g)
  • 1 lb Protein pork, chicken, or shrimp (450g)
  • 2 tbsp Fish Sauce for marinade
Toppings
  • 1 large Carrot julienned (100g)
  • 1 cup Bean Sprouts fresh (100g)
  • 0.5 cup Roasted Peanuts crushed

Equipment

  • 1 Cast Iron Skillet For charring the protein
  • 4 Matte White Ceramic Bowls For serving

Method
 

Prep and Cook
  1. Marinate protein in fish sauce and lemongrass for 30 minutes, then sear in a hot skillet until charred.
  2. Cook rice vermicelli for 3-5 minutes, drain, and rinse thoroughly with cold water.
  3. Place noodles in bowls, top with charred protein, julienned carrots, cucumbers, and sprouts. Garnish with peanuts, chilies, and fresh herbs.

Notes

Ensure noodles are completely cold before assembling.
Serve dressing on the side to keep vegetables crisp.