Vietnamese Noodle Salad Tangy Dressing (Printable)

Refreshing rice noodle salad with crisp vegetables, fresh herbs, and zesty lime dressing ready in 25 minutes.

# What You Need:

→ Noodles

01 - 7 ounces 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 ounces bean sprouts
06 - 4 spring onions, thinly sliced

→ Herbs

07 - 0.7 ounce fresh mint leaves
08 - 0.7 ounce fresh cilantro leaves
09 - 0.35 ounce Thai basil leaves

→ Tangy Dressing

10 - 3 tablespoons fresh lime juice
11 - 2 tablespoons rice vinegar
12 - 2 tablespoons soy sauce
13 - 1 tablespoon extra soy sauce (vegetarian substitute for fish sauce)
14 - 1 tablespoon sugar
15 - 1 clove garlic, minced
16 - 1 red chili, finely chopped
17 - 2 tablespoons water

→ Garnishes

18 - 3 tablespoons roasted peanuts, roughly chopped
19 - Lime wedges

# How-To:

01 - Cook rice vermicelli noodles according to package directions. Rinse thoroughly under cold running water to stop cooking and prevent sticking. Drain well and set aside in a large bowl.
02 - Julienne the carrot and cucumber into matchstick strips. Thinly slice the red bell pepper and spring onions. Rinse bean sprouts and pat dry. Add all prepared vegetables to the bowl with noodles.
03 - In a small bowl, whisk together lime juice, rice vinegar, soy sauce, extra soy sauce, sugar, minced garlic, chopped chili, and water. Continue whisking until sugar completely dissolves.
04 - Add fresh mint, cilantro, and Thai basil to the noodle and vegetable mixture. Pour the dressing over the salad. Toss gently but thoroughly to evenly distribute dressing and herbs.
05 - Divide salad among 4 serving bowls. Sprinkle chopped roasted peanuts over the top. Serve immediately with fresh lime wedges on the side for extra acidity.

# Expert Tips:

01 -
  • The balance of tangy, sweet, and savory hits every craving at once
  • Its incredibly forgiving you can swap vegetables based on whats wilting in your crisper drawer
  • The dressing comes together in seconds but tastes like it simmered for hours
02 -
  • Dont skip rinsing the noodles with cold water it keeps them separate and prevents them from absorbing too much dressing
  • The salad tastes even better after sitting for 15 minutes, giving the flavors time to mingle
03 -
  • Use a vegetable peeler to quickly julienne the carrots into long, elegant ribbons
  • Toast the peanuts yourself in a dry pan for 3 minutes they taste infinitely better

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