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Close up handheld photo of Vietnamese Noodle Salad with rice vermicelli, fresh herbs, and crushed peanuts.

Vietnamese Noodle Salad: The Ultimate Refreshing Summer Bowl

An authentic Vietnamese Noodle Salad featuring soft rice vermicelli, crunchy julienned carrots, cucumber, and fresh herbs, all drizzled in a zesty, translucent amber Nước Chấm dressing for the perfect healthy, flavorful meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Salad
Cuisine: Vietnamese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Noodle Bowl Base
  • 8 oz dried rice vermicelli noodles 225g
  • 2 medium carrots peeled and julienned
  • 1 large cucumber thinly sliced
  • 1/2 cup fresh mint leaves whole or torn
  • 1/2 cup fresh cilantro sprigs
Garnish
  • 1/4 cup roasted peanuts crushed
  • 1/4 cup fried shallots store-bought or homemade
Dressing (Nước Chấm)
  • 1/4 cup fish sauce 60ml
  • 1/4 cup lime juice 60ml, fresh squeezed
  • 3 tbsp granulated sugar 38g
  • 1/2 cup warm water 120ml
  • 2 cloves garlic finely minced
  • 1 tsp red chili flakes 2g

Equipment

  • 1 Large pot For boiling noodles
  • 1 Colander For draining noodles
  • 1 Glass Mixing Bowl For the dressing

Method
 

Prepare the Noodles
  1. Bring a large pot of water to a boil. Cook rice vermicelli for 3-5 minutes until tender. Drain and rinse thoroughly with cold water.
Mix the Dressing
  1. In a small bowl, whisk fish sauce, lime juice, and sugar until dissolved. Stir in warm water, minced garlic, and chili flakes.
Assemble the Bowls
  1. Divide noodles into four bowls. Top with julienned carrots, cucumber slices, mint, and cilantro.
  2. Sprinkle with crushed peanuts and fried shallots. Serve the dressing on the side or pour over just before eating.

Notes

Rinse noodles in very cold water to keep them from sticking.
Adjust chili flakes in the dressing to suit your spice preference.