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Vermicelli Noodle Salad

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.
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Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 grams Thin vermicelli noodles Feel free to swap for soba or glass noodles.
For the Veggies
  • 2 medium Carrots, shredded
  • 1 medium Cucumbers, seeded and shredded
  • 4 stalks Green onions, chopped
  • 100 grams Bean sprouts
  • 50 grams Cilantro, chopped
For the Dressing
  • 3 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 Sugar
  • 2 cloves Garlic, minced or pressed
  • 1 teaspoon Crushed red pepper Adjust based on spice preference.
  • 1 whole Lime Freshly squeezed lime juice adds brightness.

Equipment

  • pot
  • Colander
  • Mixing Bowl
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Cook 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.
  2. Prepare the Vegetables: Shred the carrots and cucumbers, chop the green onions and cilantro, and rinse the bean sprouts thoroughly.
  3. Make the Dressing: In a bowl, whisk together fish sauce, seasoned rice vinegar, sugar, minced garlic, and crushed red pepper until sugar dissolves.
  4. 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.
  5. 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

Notes

For best flavor, allow the salad to rest for 10-15 minutes before serving. Keep components separate if prepping in advance to maintain veggie crispness.

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