Description
A vibrant and fresh Vietnamese vermicelli noodle salad that combines rice noodles, crunchy vegetables, and a tangy dressing for a delightful burst of flavors.
Ingredients
Scale
- 200g rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup bean sprouts
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup crushed peanuts
- 1/4 cup fried shallots
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1 small chili, finely chopped (optional)
Instructions
- Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
- Whisk together soy sauce, lime juice, sugar, minced garlic, and chili for the dressing in a small bowl. Set aside.
- Combine the cooked vermicelli noodles, shredded carrots, cucumber, bean sprouts, cilantro, and mint in a large bowl.
- Pour the dressing over the noodle mixture and toss gently to combine.
- Transfer the salad to serving plates and top with crushed peanuts and fried shallots for a crunchy finish.
Notes
For added flavor, rinse the cooked noodles with cold water to prevent sticking. Consider adding grilled chicken or shrimp for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Vietnamese, salad, vermicelli, noodles, fresh, vegetarian
