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Fresh Vietnamese Rice Noodle Salad with Tangy Dressing

A light, refreshing vermicelli noodle salad with crisp vegetables and a zesty Vietnamese-inspired dressing. Naturally gluten-free and perfect for warm days!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Grain & Pasta Salads
Cuisine: Vietnamese
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g dried vermicelli noodles (4 oz)
  • 2 cups white or green cabbage shredded
  • 1½ cups shredded carrot (1 medium carrot)
  • 1½ cups bean sprouts
  • 2 green onions finely sliced
  • ½ cup coriander/cilantro leaves
  • 2 tablespoons light soy sauce
  • 2 tablespoons rice wine vinegar
  • 1½ teaspoons sugar
  • 1½ tablespoons grapeseed oil (or any neutral oil)
  • 1 garlic clove minced
  • 1 bird's eye chili finely minced
  • Fried Asian shallots optional, for garnish
  • Sliced red chili optional, for garnish

Equipment

  • Large mixing bowl
  • for dressing Small jar with lid
  • Colander
  • Clean kitchen towel

Method
 

  1. Combine dressing ingredients in a jar and shake well. Let sit for 5 minutes to infuse flavors.
  2. Cook vermicelli noodles according to package directions (usually 2 minutes in hot water). Drain and let dry for 10 minutes.
  3. In a large bowl, combine noodles with all salad ingredients.
  4. Just before serving, pour dressing over salad and toss well to combine.
  5. Garnish with fried Asian shallots and sliced red chili if desired.

Notes

  • Storage: Components can be stored separately in the refrigerator for up to 2 days. Once dressed, consume within 24 hours.
  • Variations: Add grilled chicken, shrimp, or tofu for a protein boost. Customize with additional vegetables like cucumber or bell pepper.
  • Tip: Make sure noodles are well-drained before mixing – excess water will dilute the dressing.