This Vietnamese Noodle Salad combines the refreshing crunch of cucumbers and carrots with the soft texture of vermicelli rice noodles, all tossed in a tangy, vibrant dressing. It’s a symphony of flavors and textures that can be enjoyed as a light meal or a side dish. The addition of fresh herbs elevates the salad with bursts of freshness, while optional jalapeno peppers add a spicy kick. Topped with crushed peanuts for added crunch and lime wedges for extra zing, this salad is not only quick and easy but also delightfully refreshing.
Ingredients:
For the Salad:
- Vermicelli Rice Noodles, 7 oz (dried, about 200g), can substitute with any thin noodle
- Cucumber, 3 cups, julienned (about 2 cucumbers)
- Carrots, 3 cups, julienned (about 2 medium carrots)
- Fresh Herbs (basil, cilantro, mint, scallions), 2 ⅓ cups, packed tightly
- Jalapeno Peppers, 2, cut into thin rounds (optional)
- Lime Wedges, for serving (optional)
- Crushed Peanuts, for garnish (optional)
For the Dressing:
- Fish Sauce, ¼ cup (use soy sauce for a vegan option)
- Sugar, ¼ cup
- Water, ⅓ cup
- Lime Juice, 2 tablespoons, freshly squeezed (about half a lime)
- Rice Wine Vinegar, 2 teaspoons
- Garlic, 1 clove, minced
- Thai Chili Pepper, 1 small, finely diced (optional)
Instructions:
Prepare the Noodles: Cook the vermicelli rice noodles according to the package instructions. Once cooked, rinse under cold water to cool down and prevent sticking. Drain well and set aside.
Combine Salad Ingredients: In a large salad bowl, combine the julienned cucumbers, carrots, and tightly packed fresh herbs. If using, add the jalapeno peppers to the mix. Toss gently to combine.
Make the Dressing: In a small bowl or jar, whisk together the fish sauce, sugar, water, freshly squeezed lime juice, rice wine vinegar, minced garlic, and, if desired, the finely diced Thai chili pepper. Stir until the sugar is completely dissolved.
Dress the Salad: Pour the dressing over the salad ingredients and toss well to ensure everything is evenly coated. Add the cooled vermicelli noodles to the salad and toss again to distribute the dressing and mix the ingredients thoroughly.
Garnish and Serve: Garnish the salad with crushed peanuts for an extra crunch. Serve with lime wedges on the side, allowing guests to add extra lime juice to their preference.
This Quick and Easy Vietnamese Noodle Salad is perfect for a refreshing lunch, dinner, or as a side dish at your next gathering. The combination of cool, crunchy vegetables, soft noodles, and the tangy dressing is sure to delight your taste buds. Enjoy the burst of fresh flavors and textures that make this salad a wonderful addition to any meal.