Description
Experience the vibrant flavors of a Vietnamese Noodle Salad, a delightful dish that comes together in under 30 minutes. This refreshing salad features a colorful medley of fresh vegetables, aromatic herbs, and delicate vermicelli noodles, all brought together with a zesty Vietnamese dipping sauce. Perfect for picnics, light lunches, or as a side at gatherings, this salad is not only quick and easy to prepare but also customizable to suit your taste. Packed with nutrients and low in calories, it’s the ideal guilt-free meal option.
Ingredients
Scale
- 8 oz vermicelli noodles (dried)
- 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 according to package instructions. Once cooked, strain and rinse under cold water to cool.
- While the noodles are cooking, chop cucumbers, carrots, green onions, and cilantro. Slice the optional chili if desired.
- In a large mixing bowl, combine cooled noodles with bean sprouts, cucumbers, carrots, green onions, cilantro, mint, and fried shallots.
- Drizzle with Vietnamese dipping sauce to taste and toss gently until combined.
- Serve immediately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 220
- Sugar: 5g
- Sodium: 470mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg