Serves 6
55 min
Vietnamese Rice-Noodle Salad
Recipe GLPRb18238c90d5342
A vibrant and refreshing Vietnamese salad combining delicate rice vermicelli with a bright lime and fish sauce dressing, crisp vegetables, and fresh herbs. Tender noodles are tossed with shredded carrots, cucumber, mint, and napa cabbage, then finished with a sprinkle of roasted nuts for texture. Light, aromatic, and perfect as a main course or side dish.
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Ingredients
4 garlic cloves, finely minced
1 cup fresh cilantro, chopped
1 jalapeño pepper, chopped
1 tablespoon honey
¼ cup fresh lime juice
3 tablespoons fish sauce
1 teaspoon kosher salt
1 pound dried rice vermicelli
2 carrots, julienned
1 cucumber, halved, peeled, seeded and thinly sliced
¼ cup fresh mint, chopped
½ cup napa cabbage, finely shredded
¼ cup dry-roasted nuts, finely chopped
Directions
In a food processor, combine the minced garlic, cilantro, jalapeño, honey, lime juice, fish sauce, and salt. Process the mixture until it reaches an almost smooth consistency, about 1–2 minutes. Transfer the dressing to a small bowl and set aside.
Fill a large pot with water and bring it to a boil over high heat. Add the dried rice vermicelli and cook for approximately 2 minutes, stirring gently once or twice to prevent sticking.
Drain the cooked noodles into a colander and rinse thoroughly under cold running water, stirring gently, until they are completely cooled and no longer sticky.
In a large mixing bowl, combine the cooled noodles with the julienned carrots, sliced cucumber, chopped mint, and shredded napa cabbage.
Pour the prepared dressing over the noodle and vegetable mixture. Toss everything together gently but thoroughly, ensuring the dressing coats all ingredients evenly.
Divide the salad among serving bowls or plates. Top each portion with a generous sprinkle of dry-roasted nuts and serve immediately.
