Description
Savory vietnamese vermicelli noodle salad delivers fresh Mediterranean-inspired flavors with crisp vegetables and grilled protein. Delicate rice noodles combine with zesty herbs, creating a light yet satisfying meal that refreshes palates and nourishes bodies.
Ingredients
Scale
- 1 cup grilled chicken, shrimp, beef, or tofu (seasoned with soy sauce, garlic, and lemongrass)
- 6 oz (170 g) dried vermicelli rice noodles
- 1 cup shredded lettuce (romaine or butter lettuce)
- 1 cup julienned carrots
- 1 cup cucumber, julienned
- ½ cup bean sprouts
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ½ cup fresh Thai basil leaves
- ¼ cup fish sauce (or soy sauce for vegetarian)
- 2 tbsps lime juice (freshly squeezed)
- 2 tbsps rice vinegar
- 2 tbsps sugar
- 1 clove garlic, minced
- 1 small red chili, thinly sliced (optional)
- ¼ cup warm water
- ½ cup crushed peanuts (for topping)
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Noodle Preparation: Cook vermicelli noodles according to package instructions, rinse thoroughly with cold water to stop cooking process, and drain completely to create a light, refreshing base.
- Dressing Creation: Blend fish sauce, lime juice, rice vinegar, sugar, garlic, chili, and warm water into a harmonious Vietnamese-style dressing, whisking until sugar fully dissolves and flavors meld seamlessly.
- Salad Assembly: Layer lettuce leaves as the foundation in serving bowls, then carefully arrange cooled vermicelli noodles as the central component of the dish.
- Vegetable Incorporation: Distribute julienned carrots, cucumber slices, and bean sprouts across the noodle base, creating a vibrant and textured vegetable landscape.
- Herb Infusion: Generously scatter fresh cilantro, mint, and Thai basil leaves throughout the salad, introducing an aromatic and bright flavor profile.
- Protein Addition: Crown the vegetable medley with your chosen protein – grilled chicken, shrimp, or tofu – positioned artfully to complement the existing ingredients.
- Final Touches: Sprinkle roasted peanuts and toasted sesame seeds over the salad, adding a delightful crunch and nutty dimension to the dish.
- Dressing Finale: Just before serving, drizzle the prepared dressing evenly and toss gently to ensure each ingredient is perfectly coated with the vibrant Vietnamese-style sauce.
Notes
- Rinse Noodles Thoroughly: Cold water stops cooking and removes excess starch, preventing clumpy, sticky vermicelli that can ruin the salad’s delicate texture.
- Balance Dressing Carefully: Adjust fish sauce, lime juice, and sugar proportions to achieve a perfect sweet-sour-salty harmony that doesn’t overpower other ingredients.
- Temperature Matters: Ensure noodles are completely cooled before assembling to maintain crisp vegetable textures and prevent wilting of fresh herbs.
- Customize Protein Options: Swap proteins easily for dietary needs – try marinated tofu for vegetarians, grilled chicken for low-carb, or tempeh for plant-based versions without compromising authentic Vietnamese flavors.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 3
- Calories: 450
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg