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Close-up macro shot of fresh ingredients for a Vietnamese Noodle Salad including rice noodles, julienned carrots, and mint leaves.

Vibrant Authentic Vietnamese Noodle Salad Recipe

This vibrant Vietnamese Noodle Salad features delicate rice vermicelli, crisp vegetables, fresh mint, and a sparkling Nuoc Cham dipping sauce. An authentic, mouth-watering dish perfect for easy, refreshing meals.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz dried rice vermicelli noodles Delicate white noodles
  • 1 large carrot Julienned for bright orange visual cues
  • 1 medium English cucumber Crisp green slices
  • 1 cup fresh bean sprouts Provides crisp crunch
  • 0.5 cup fresh mint leaves Fragrant and refreshing
  • 2 medium shallots Thinly sliced for frying
  • 0.25 cup neutral cooking oil For frying shallots
  • 1 whole red chili pepper Finely sliced
  • 2 whole limes Cut into wedges
  • 0.25 cup fish sauce For the Nuoc Cham
  • 2 tbsp granulated sugar Balances the savory notes
  • 0.25 cup warm water To dissolve the sugar
  • 2 cloves garlic Minced

Equipment

  • 1 Large Rustic Ceramic Bowl Essential for presenting the hearty mix.
  • 1 Fine Mesh Strainer For draining and shocking the noodles in cold water.

Method
 

Recipe Steps
  1. In a small matching bowl, whisk together the warm water and granulated sugar until fully dissolved. Stir in the fish sauce, lime juice, minced garlic, and half the sliced red chili peppers.
  2. Heat neutral oil in a small skillet over medium heat. Fry the thinly sliced shallots for 4-5 minutes until a deep golden-brown crust forms. Remove and drain on a paper towel.
  3. Boil the delicate white rice noodles for 3-4 minutes. Immediately drain into a fine mesh strainer and rinse thoroughly under cold running water to stop the cooking.
  4. Layer the noodles in a large rustic bowl. Arrange the julienned carrots, cucumber slices, bean sprouts, and mint leaves on top. Garnish with crispy shallots, red chili, and lime wedges. Serve with the dipping sauce.

Notes

Do not skip the cold rinse on the noodles.
Make sure the fresh vegetables are completely dry before assembling.