The sun was shining, and I found myself with a craving for something light, vibrant, and refreshing. That’s when I decided to whip up a Vietnamese Vermicelli Noodle Salad. This dish perfectly marries crunchy vegetables with tender rice noodles, all brought together by a tangy-sweet dressing that dances on your taste buds. One of the best perks? It’s gluten-free and can be prepped in no time, making it a fantastic option for those hectic weeknights or sunny weekend picnics. Plus, with endless customization possibilities, you can easily tailor it to your dietary preferences—be it a hearty protein addition or a simple vegan twist. Are you ready to dive into a bowl of this fresh goodness? Let’s get cooking! Why Choose This Vermicelli Noodle Salad? Deliciously Fresh: This salad bursts with vibrant flavors from crunchy veggies, making it the ultimate refreshing dish for warm days. Quick Prep: You can whip it up in under 30 minutes, perfect for busy weeknights or impromptu gatherings. Customizable: Easily adapt it to your tastes by adding grilled chicken, tofu, or extra herbs. Gluten-Free Delight: Made with thin vermicelli noodles, this dish is naturally gluten-free, accommodating various dietary needs. Crowd-Pleaser: Serve it as a side at summer barbecues or as a main dish, and watch it disappear! Enjoy this tasty twist on a classic, and for more delightful options, check out our meal prep tips. Vermicelli Noodle Salad Ingredients For the Noodles Thin vermicelli noodles – These provide the chewy base for your salad; feel free to swap them for soba or glass noodles if desired. For the Veggies Carrots, shredded – They add a lovely crunch and a hint of sweetness to your dish. Cucumbers, seeded and shredded – These bring refreshing moisture and help balance the flavors. Green onions, chopped – They deliver an aromatic punch and a mild onion flavor. Bean sprouts – These offer a crisp texture and an additional fresh element. Cilantro, chopped – This herb enhances the flavor profile with its vibrant notes. For the Dressing Fish sauce – The star of the dressing, adding umami depth; substitute with soy sauce for a vegan Vermicelli Noodle Salad option. Seasoned rice vinegar – This brings acidity to your dressing, but regular rice vinegar works if you add some sugar and salt. Sugar – A crucial ingredient that balances the salty fish sauce beautifully. Garlic, minced or pressed – Adds a delightful punch of flavor. Crushed red pepper – Introduces a mild heat; adjust based on your spice preference. Lime – Freshly squeezed lime juice elevates the dish with brightness and acidity. Enjoy creating your delicious Vermicelli Noodle Salad with these fresh and flavorful ingredients! Step‑by‑Step Instructions for Vermicelli Noodle Salad Step 1: Cook the Noodles Begin by bringing a pot of water to a boil. Add the thin vermicelli noodles and cook according to package instructions, usually about 3–5 minutes, until they are tender yet still slightly firm. Drain the noodles in a colander and rinse them under cold water to stop the cooking process and cool them down. Set the noodles aside in a large bowl. Step 2: Prepare the Vegetables While the noodles are cooking, grab a cutting board and a sharp knife. Shred the carrots and cucumbers, ensuring they maintain a crisp texture. Chop the green onions and cilantro, and rinse the bean sprouts thoroughly to remove any dirt. As you prepare these fresh ingredients, your workspace will fill with colorful hues and refreshing aromas, adding to the excitement of your Vermicelli Noodle Salad. Step 3: Make the Dressing In a small mixing bowl, whisk together the fish sauce, seasoned rice vinegar, sugar, minced garlic, and crushed red pepper. Stir until the sugar is fully dissolved, resulting in a well-balanced dressing that combines salty, sweet, and spicy flavors. Set the dressing aside as it awaits its mingling with the rest of the salad, adding that irresistible tanginess to your dish. Step 4: Combine the Salad In the large bowl with the cooled vermicelli noodles, add in the prepared carrots, cucumbers, bean sprouts, and chopped cilantro. This vibrant mix of ingredients should create a visually appealing salad with a variety of colors and textures. Pour the dressing over the salad and toss gently to ensure everything is evenly coated and infused with the delicious flavors. Step 5: Serve and Garnish The final step is to serve your refreshing Vermicelli Noodle Salad. Pour the salad into individual serving bowls or a large platter. Just before serving, squeeze fresh lime juice over the top to enhance its brightness. You can enjoy it chilled or at room temperature; either way, it’s a delightful dish perfect for sharing with family and friends! Vermicelli Noodle Salad Variations Feel free to get creative and tweak this recipe to your heart’s content, adding personal touches that delight your taste buds! Protein Additions: Add grilled chicken, shrimp, pork, or tofu on top for a filling touch. This brings heartiness while allowing the salad to shine. Vegan Version: Replace fish sauce with soy sauce or tamari for a delicious vegan option. It retains the savory depth, allowing everyone to enjoy this fresh dish. More Crunch: Toss in crushed peanuts or crispy shallots to elevate the texture. This added crunch not only creates excitement but also a delightful contrast in each bite. Extra Herbs: Incorporate fragrant Thai basil or refreshing mint to enhance the herbaceous flavor. These herbs will elevate the dish, infusing it with a bright aroma. Noodle Swap: Swap vermicelli for gluten-free soba or glass noodles if they’re on hand. It ensures everyone, including those needing gluten-free options, can savor this salad. Spicy Kick: For heat lovers, add sliced fresh chili or extra crushed red pepper to the dressing. This will take your salad to the next level, providing a delightful spicy zing. Fresh Fruits: Toss in some mango or papaya for a sweet twist that balances the savory flavors beautifully. This fruity addition adds a tropical vibe, perfect for summer meals. Citrus Boost: Aside from lime juice, squeeze in some fresh orange juice for a hint of sweetness. It complements the zing of the salad, creating a delightful medley of flavors. For marvelous, fresh ideas, don’t forget to check out our meal prep tips and explore ways to beautifully enhance your dishes! Expert Tips for Vermicelli Noodle Salad Flavor Meld: Allow the salad to sit for about 10-15 minutes before serving; this helps the flavors of the dressing fully penetrate the ingredients. Keep It Crunchy: If prepping in advance, store the components separately to retain the crispness of the veggies until serving; add the dressing just before eating. Customize Wisely: Remember, adding too many rich ingredients like fatty proteins can overpower the lightness of the Vermicelli Noodle Salad; stick with balance. Vegan Friendly: For a vegan version, substitute fish sauce with a quality soy sauce or tamari; this retains the depth of flavor without any animal products. Extra Zing: Garnish with toasted sesame seeds or sliced peanuts for an added crunch and flavor that complements the salad beautifully. What to Serve with Refreshing Vietnamese Vermicelli Noodle Salad Transform your meal into a feast by exploring delightful pairings that complement this fresh and vibrant salad. Grilled Chicken Skewers: Juicy and smoky, these skewers add satisfying protein and a lovely char that contrasts the salad’s crunch. Shrimp Tempura: Lightly battered and fried shrimp provide a delightful crispiness, perfect for dipping in a citrusy sauce to match the flavors. Crispy Spring Rolls: The crunchy, creamy filling in these rolls serves as a perfect complement, adding an extra layer of texture to your meal. Tofu Satay: For a vegan option, marinated and grilled tofu skewers bring a hearty yet light touch, amplifying the salad’s freshness. Peanut Dipping Sauce: This rich and nutty sauce balances the salad’s tanginess and makes for a scrumptious dip for any additional veggies. Mint Lemonade: A refreshing drink with a zing that enhances the vibrant flavors of the salad while providing a cooling effect. Mango Sticky Rice: For dessert, indulge in this sweet and creamy treat that will leave your guests wanting more while balancing your savory dishes. Chilled White Wine: A crisp, fruity wine pairs wonderfully, making every bite of the salad and its accompaniments even more enjoyable together. How to Store and Freeze Vermicelli Noodle Salad Fridge: Store any leftover salad in an airtight container for up to 3 days. Adding fresh lime juice just before serving helps maintain flavor. Room Temperature: If serving at a gathering, keep the salad at room temperature for no more than 2 hours to ensure freshness and food safety. Freezer: Avoid freezing the Vermicelli Noodle Salad, as the texture of the noodles and vegetables may become mushy upon thawing. Reheating: If you prefer serving leftovers warm, gently heat the salad in a pan over low heat, but take care to avoid overcooking the vegetables. Make Ahead Options These Vietnamese Vermicelli Noodle Salad components are perfect for meal prep, saving you valuable time on busy weeknights! You can prepare the noodles and vegetables up to 24 hours in advance; simply cook and cool the noodles, then store them in an airtight container in the refrigerator. Shred the carrots and cucumbers and keep them separate to maintain their crisp texture. The dressing can also be made ahead—just mix and refrigerate for up to 3 days. When you’re ready to serve, combine the noodles with the prepped veggies, pour over the dressing, and toss gently. You’ll enjoy a delicious and refreshing salad that’s just as vibrant as when freshly made! Vermicelli Noodle Salad Recipe FAQs What type of vermicelli noodles should I use? I recommend using thin rice vermicelli noodles, as they provide the perfect chewy base for the salad. If you’re looking for a gluten-free option, stick with rice or mung bean vermicelli. For a twist, you can also substitute with soba or glass noodles, which will give your salad a different texture and flavor. How long can I store the vermicelli noodle salad? You can store leftover vermicelli noodle salad in an airtight container in the refrigerator for up to 3 days. Just remember, the veggies may soften over time, but the flavors will improve as they meld together. Adding a fresh squeeze of lime juice right before serving can brighten the dish back up! Can I freeze the vermicelli noodle salad? It’s best to avoid freezing this salad, as both the noodles and vegetables lose their delightful crunch when thawed. If you really want to prepare some components in advance, consider freezing only the dressing separately. When you’re ready to enjoy, simply thaw the dressing, toss it with fresh veggies and noodles, and serve! What should I do if my noodles are too sticky? If your vermicelli noodles turn out sticky, don’t worry! Rinse them thoroughly with cold water after cooking to separate the strands. You might want to drizzle a little sesame oil or a dash of vegetable oil over them, tossing gently to coat. This helps to keep your noodles from clumping together when mixed with the other ingredients. Is this salad suitable for vegans or those with gluten allergies? Absolutely! To make your vermicelli noodle salad vegan, simply replace the fish sauce with a high-quality soy sauce or tamari. For those with gluten allergies, make sure to use gluten-free soy sauce and stick with rice or mung bean vermicelli. This way, everyone can enjoy this fresh and delicious dish without any worries! Delicious Vermicelli Noodle Salad for Fresh Summer Vibes Refreshing and customizable, this Vermicelli Noodle Salad is perfect for summer with its crunchy veggies and tangy-sweet dressing. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 5 minutes minsResting Time 15 minutes minsTotal Time 35 minutes mins Servings: 4 servingsCourse: SaladsCuisine: VietnameseCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Noodles200 grams Thin vermicelli noodles Feel free to swap for soba or glass noodles.For the Veggies2 medium Carrots, shredded1 medium Cucumbers, seeded and shredded4 stalks Green onions, chopped100 grams Bean sprouts50 grams Cilantro, choppedFor the Dressing3 tablespoons Fish sauce Substitute with soy sauce for a vegan option.2 tablespoons Seasoned rice vinegar Regular rice vinegar works with sugar and salt.1 tablespoon Sugar2 cloves Garlic, minced or pressed1 teaspoon Crushed red pepper Adjust based on spice preference.1 whole Lime Freshly squeezed lime juice adds brightness. Equipment potColanderMixing Bowlcutting boardknife Method Step-by-Step InstructionsCook the Noodles: Bring a pot of water to a boil. Add the thin vermicelli noodles and cook according to package instructions, usually about 3–5 minutes, until tender yet slightly firm. Drain and rinse under cold water. Set aside.Prepare the Vegetables: Shred the carrots and cucumbers, chop the green onions and cilantro, and rinse the bean sprouts thoroughly.Make the Dressing: In a bowl, whisk together fish sauce, seasoned rice vinegar, sugar, minced garlic, and crushed red pepper until sugar dissolves.Combine the Salad: In a bowl, mix the cooled vermicelli noodles with the prepared carrots, cucumbers, bean sprouts, and cilantro. Pour the dressing over and toss gently.Serve and Garnish: Serve in bowls or a platter, squeezing lime juice on top just before serving. Nutrition Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 30mgIron: 1mg NotesFor best flavor, allow the salad to rest for 10-15 minutes before serving. Keep components separate if prepping in advance to maintain veggie crispness. Tried this recipe?Let us know how it was!
