Vietnamese Noodle Salad with Tangy Dressing

This Vietnamese Noodle Salad with Tangy Dressing is a vibrant and refreshing dish that combines the delicate flavors of vermicelli rice noodles, fresh herbs, and crisp vegetables. Perfect for a quick lunch or as a side for gatherings, this salad can be served cold and is sure to impress your guests with its zesty dressing. Whether you’re looking for a healthy meal option or a delightful addition to your summer barbecues, this salad delivers on taste and versatility.

Why You’ll Love This Recipe

• Easy to Prepare: With minimal cooking involved, you can whip up this salad in just 15 minutes.
• Fresh Ingredients: Packed with fresh vegetables and herbs, it’s a burst of flavor in every bite.
• Versatile Dish: Enjoy it as a main course or a side dish; it pairs well with various proteins.
• Customizable: Adjust the ingredients and dressing to suit your taste preferences.
• Healthy Option: Low in calories yet filling, it’s perfect for those seeking lighter meals.

Tools and Preparation

To make this delicious Vietnamese noodle salad, you’ll need some essential kitchen tools. Preparing your ingredients ahead of time will streamline the process and enhance your cooking experience.

Essential Tools and Equipment

• Large bowl
• Colander
• Mixing bowl
• Knife
• Cutting board

Importance of Each Tool

• Large bowl: Ideal for mixing all the ingredients together without spilling.
• Colander: Efficiently drains excess water from your noodles after soaking.
• Mixing bowl: Useful for combining the dressing ingredients thoroughly.
• Knife: Essential for chopping vegetables into fine pieces for maximum flavor.

Ingredients

This Vietnamese noodle salad is made with vermicelli rice noodles, fresh herbs and vegetables! It’s tossed with a delicious tangy and savory Vietnamese dressing and can be served cold!

For the Noodles and Vegetables

• 7 oz thin vermicelli rice noodles (dried – about 200g; substitute with any thin noodle)
• 3 cups cucumber (julienned; about 2 cucumbers)
• 3 cups carrots (julienned; about 2 medium carrots)
• 2 ⅓ cups fresh herbs – basil, cilantro, mint, scallions (packed tightly)
• 2 jalapeno peppers (optional; cut into thin rounds)
• lime wedges (optional; for serving)
• crushed peanuts (optional; for garnish)

For the Dressing

• ¼ cup fish sauce (use soy sauce for vegan option)
• ¼ cup sugar
• ⅓ cup water
• 2 Tablespoons lime juice (freshly squeezed – about half a lime)
• 2 teaspoons rice apple vinegar
• 1 clove garlic (minced)
• 1 small Thai chili pepper (optional; finely diced)

How to Make Vietnamese Noodle Salad with Tangy Dressing

Step 1: Rehydrate the Noodles

Soak your noodles in boiling water for about 3 minutes or until completely soft. Drain them using a colander to remove excess water. This method works best if you’re using thin noodles. If you’re using different ones, follow the package instructions instead. While waiting on the noodles, prep your vegetables and herbs.

Step 2: Prepare the Dressing

In a mixing bowl, combine all dressing ingredients:
1. Fish sauce or soy sauce
2. Sugar
3. Water
4. Lime juice
5. Rice apple vinegar
6. Minced garlic
7. Thai chili pepper (if using)

Stir well to combine everything thoroughly. Taste it and adjust according to your preferences.

Step 3: Assemble the Salad

In a large bowl, add the rehydrated noodles along with:
– Julienned cucumbers
– Julienned carrots
– Fresh herbs
– Jalapenos (if using)

Pour the dressing over the top and toss everything together gently until well combined.

Step 4: Serve Your Salad

Serve immediately as either a main course or as a delightful side dish. Feel free to add your protein of choice on top for an extra boost! For make-ahead instructions, see notes above.

Enjoy creating this colorful Vietnamese noodle salad that will surely become a favorite at your dining table!

How to Serve Vietnamese Noodle Salad with Tangy Dressing

This Vietnamese noodle salad is both vibrant and versatile, making it perfect for various occasions. Whether served as a main dish or a refreshing side, you’ll find plenty of ways to enjoy its delightful flavors.

As a Main Course

• Serve the salad chilled for a light yet filling meal.
• Top with grilled chicken or turkey for added protein.
• Add tofu for a vegetarian option that pairs wonderfully with the tangy dressing.

As a Side Dish

• Pair with grilled lamb or beef skewers to complement the fresh flavors.
• Serve alongside spring rolls for a complete Asian-inspired feast.
• Offer it at barbecues or potlucks as a refreshing side that guests will love.

With Lime Wedges

• Present lime wedges on the side for an extra burst of citrus flavor.
• Squeeze fresh lime juice over the salad just before serving for added acidity.

Garnished with Peanuts

• Sprinkle crushed peanuts on top for added crunch and flavor.
• This garnish enhances texture and adds a nutty element to the dish.

How to Perfect Vietnamese Noodle Salad with Tangy Dressing

To elevate your Vietnamese noodle salad, consider these helpful tips. Each suggestion will enhance the flavors and presentation of your dish.

• Use fresh ingredients: Fresh herbs and vegetables make all the difference in taste and aroma.
• Adjust seasoning: Taste your dressing before serving; feel free to modify sugar or vinegar levels based on your preference.
• Chill before serving: Allowing the salad to sit in the fridge for about 30 minutes lets flavors meld beautifully.
• Experiment with proteins: Try adding shrimp or turkey slices for unique variations that keep things exciting.
• Customize your veggies: Feel free to add bell peppers, radishes, or any favorite crunchy vegetables you enjoy.

Best Side Dishes for Vietnamese Noodle Salad with Tangy Dressing

Looking to round out your meal? Here are some fantastic side dishes that pair beautifully with Vietnamese noodle salad. Each option complements the fresh flavors of the salad while offering something unique.

1. Grilled Chicken Skewers: Marinated chicken skewers provide a savory contrast that matches well with the tangy dressing.
2. Vegetable Spring Rolls: Light and crispy, these rolls add freshness and make for a delightful appetizer.
3. Sesame Green Beans: Tossed in sesame oil and garlic, these green beans offer an earthy flavor alongside your salad.
4. Crispy Tofu Bites: Pan-fried tofu served with dipping sauce adds protein and texture that balance well with noodles.
5. Mango Salad: A sweet and tangy mango salad brightens up your plate while echoing similar flavors found in the noodle dish.
6. Asian Slaw: A crunchy slaw made from cabbage, carrots, and sesame dressing provides an excellent textural complement.
7. Cucumber Salad: A simple cucumber salad dressed in rice vinegar offers additional coolness and pairs perfectly with spicy elements in the main dish.
8. Steamed Edamame: Lightly salted edamame are not only nutritious but also serve as a fun finger food option next to your salad.

Common Mistakes to Avoid

When making Vietnamese Noodle Salad with Tangy Dressing, it’s easy to overlook certain details. Here are common mistakes to watch out for:

• Boldly skip the soaking step: Failing to soak vermicelli noodles can result in a chewy texture. Always soak them properly in boiling water until soft.

• Boldly ignore the dressing balance: Not tasting the dressing can lead to overpowering flavors. Adjust sugar, lime juice, and vinegar according to your taste preference.

• Boldly underestimating prep time: If you rush through chopping vegetables, they may not blend well. Take your time to julienne cucumbers and carrots evenly for a better presentation.

• Boldly serving without chilling: Serving the salad immediately might not enhance the flavors. Let it sit for a few minutes before serving to allow the ingredients to meld.

• Boldly skipping optional ingredients: Ignoring jalapenos or crushed peanuts can make your dish less exciting. Consider adding these for extra flavor and texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the refrigerator for up to 3 days.
• Separate the dressing from the salad if possible to maintain freshness.

Freezing Vietnamese Noodle Salad with Tangy Dressing

• This salad is best enjoyed fresh but can be frozen for up to 1 month.
• Use a freezer-safe container or bag.
• Thaw in the refrigerator overnight before serving.

Reheating Vietnamese Noodle Salad with Tangy Dressing

• Oven: Preheat to 350°F (175°C) and warm for about 10 minutes.
• Microwave: Heat in short intervals, stirring between each until warmed through.
• Stovetop: Add a splash of water or broth and heat over low flame, stirring gently.

Frequently Asked Questions

Here are some common queries regarding Vietnamese Noodle Salad with Tangy Dressing:

Can I make Vietnamese Noodle Salad with Tangy Dressing ahead of time?

Yes, this salad can be prepped a few hours in advance. Just store the dressing separately until you’re ready to serve.

What can I substitute for fish sauce in this recipe?

You can use soy sauce as a great alternative that still offers similar umami flavor.

How do I customize my Vietnamese Noodle Salad?

Feel free to add protein like grilled chicken or tofu, or include other vegetables like bell peppers or cabbage for variety.

Is this dish suitable for meal prep?

Absolutely! The Vietnamese Noodle Salad keeps well and makes for a refreshing meal throughout the week.

How spicy is this salad?

The spice level depends on how many jalapenos you add. You can always adjust it based on your preference!

Final Thoughts

Vietnamese Noodle Salad with Tangy Dressing is not only refreshing but also versatile. You can easily customize it by adding different proteins or vegetables. Try it today and enjoy a vibrant dish that’s perfect for any occasion!

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Vietnamese Noodle Salad with Tangy Dressing

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• Author: Aileen
• Total Time: 0 hours
• Yield: Serves 4

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Description

Vietnamese Noodle Salad with Tangy Dressing is a vibrant and refreshing dish that brings together the delicate flavors of vermicelli rice noodles, fresh herbs, and crisp vegetables. This salad is perfect for a quick lunch or as a delightful side dish at gatherings. Served cold, it features a zesty dressing that elevates the salad’s natural flavors. Whether you’re looking to enjoy a healthy meal or impress guests at your next barbecue, this versatile dish offers something for everyone.

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Ingredients

Scale 1x2x3x

• 7 oz thin vermicelli rice noodles
• 3 cups julienned cucumber
• 3 cups julienned carrots
• 2 ⅓ cups fresh herbs (basil, cilantro, mint, scallions)
• ¼ cup soy sauce
• ¼ cup sugar
• ⅓ cup water
• 2 tablespoons freshly squeezed lime juice
• 2 teaspoons rice apple vinegar
• 1 clove garlic (minced)
• Optional: jalapenos, lime wedges, crushed peanuts

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Instructions

1. Soak the vermicelli noodles in boiling water for about 3 minutes until soft. Drain using a colander.
2. In a mixing bowl, combine soy sauce, sugar, water, lime juice, rice apple vinegar, minced garlic, and optional chili pepper; stir well.
3. In a large bowl, toss the rehydrated noodles with julienned cucumber and carrots, fresh herbs, and jalapenos if desired.
4. Pour the dressing over the salad and gently mix until everything is well coated.
5. Serve chilled as a main course or side dish, garnished with lime wedges and crushed peanuts if desired.

• Prep Time: 15 minutes
• Cook Time: None
• Category: Main Course
• Method: No-Cook
• Cuisine: Vietnamese

Nutrition

• Serving Size: 1 bowl (250g)
• Calories: 260
• Sugar: 10g
• Sodium: 600mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg