Description
Delightful Vietnamese Vermicelli Noodle Salad brings together fresh herbs, grilled protein, and zesty dressing in a light, refreshing harmony. Crisp vegetables and tangy nuoc cham sauce create a perfect balance you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 cup grilled chicken, shrimp, beef, or tofu (seasoned with soy sauce, garlic, and lemongrass)
Noodles and Vegetables:
- 6 ounces (170 grams) dried vermicelli rice noodles
- 1 cup shredded lettuce (romaine or butter lettuce)
- 1 cup julienned carrots
- 1 cup cucumber, julienned
- ½ cup bean sprouts
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ½ cup fresh Thai basil leaves
Dressing and Toppings:
- ¼ cup fish sauce (or soy sauce for vegetarian)
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 clove garlic, minced
- 1 small red chili, thinly sliced (optional)
- ¼ cup warm water
- ½ cup crushed peanuts (for topping)
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Transform vermicelli noodles into a delicate, chilled base by following package cooking guidelines. Thoroughly rinse under cold water to halt cooking and eliminate excess starch, then allow to drain completely.
- Craft a vibrant Vietnamese-style dressing by whisking fish sauce, freshly squeezed lime juice, tangy rice vinegar, granulated sugar, minced garlic, finely chopped chili, and a splash of warm water until sugar dissolves seamlessly.
- Create a colorful layered foundation in serving bowls by arranging crisp lettuce leaves as the initial platform, followed by the cooled vermicelli noodles as the central element.
- Enhance the salad’s texture and nutritional profile by strategically placing julienned carrots, thinly sliced cucumbers, and crunchy bean sprouts across the noodle base.
- Elevate the dish’s aromatic complexity by generously scattering fresh cilantro, mint, and Thai basil leaves throughout the salad, creating a fragrant herb landscape.
- Introduce a protein component like grilled chicken, shrimp, or tofu, positioning it attractively atop the vegetable medley.
- Provide a delightful crunch by sprinkling roasted peanuts and toasted sesame seeds across the salad’s surface.
- Immediately before serving, drizzle the prepared dressing uniformly, using a gentle tossing motion to ensure every ingredient becomes harmoniously coated.
Notes
- Maximize noodle texture by cooking exactly to package instructions, preventing mushiness or hardness.
- Rinse noodles thoroughly with cold water to stop cooking and prevent clumping, ensuring each strand remains separate and light.
- Customize protein options to suit dietary preferences, such as grilled tofu for vegetarians, shredded chicken for lean protein, or seared shrimp for seafood lovers.
- Balance dressing flavors by adjusting sugar and lime juice ratios, creating a perfect harmony between sweet, tangy, and savory notes that complement the fresh vegetables.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 70 mg