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A gourmet plating of ingredients for a Vietnamese Noodle Salad stacked neatly on a white plate.

Vietnamese Noodle Salad: The Ultimate Refreshing Summer Bowl

A vibrant and refreshing Vietnamese Noodle Salad featuring soft rice vermicelli, crunchy julienned carrots, fresh herbs, and a savory amber dipping sauce. Perfect for a light, healthy lunch or a quick summer dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: Vietnamese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 8 oz Rice vermicelli noodles 225g, thin variety
  • 2 medium Carrots 150g, julienned
  • 1 large Cucumber 200g, cut into matchsticks
  • 1/2 cup Fresh cilantro 15g, leaves only
  • 1/4 cup Fresh mint 10g, sprigs
  • 1/4 cup Roasted peanuts 30g, crushed
  • 1/4 cup Fried shallots 20g, crispy
  • 1/4 cup Water 60ml
  • 2 tbsp Fish sauce 30ml
  • 2 tbsp Lime juice 30ml, fresh
  • 1 tbsp Sugar 12g
  • 2 cloves Garlic minced
  • 1 tsp Red chili flakes to taste

Equipment

  • 1 Large pot For boiling noodles
  • 1 Chef's Knife For julienning vegetables
  • 1 Small mixing bowl For the dipping sauce

Method
 

Prepare the Noodles
  1. Boil rice vermicelli for 3-5 minutes until soft but firm.
  2. Drain and rinse immediately with cold water to stop the cooking and remove starch.
Prepare the Components
  1. Julienne the carrots and cut the cucumber into thin matchsticks.
  2. Whisk water, fish sauce, lime juice, and sugar. Stir in minced garlic and chili flakes.
Assemble the Bowl
  1. Place noodles in a bowl, arrange vegetables and herbs on top in neat sections.
  2. Top with crushed peanuts and fried shallots. Serve with the amber sauce.

Notes

Rinse the noodles thoroughly to prevent sticking.
Use high-quality fish sauce for the best amber sauce flavor.