Vietnamese Rice Noodle Salad
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5 from 2 votes

Vietnamese Rice Noodle Salad

Chilled rice noodle salad with fish sauce vinaigrette!
Prep Time30 mins
Cook Time5 mins
Course: Main Course
Servings: 2



  • 8oz vermicelli rice noodles cooked and cooled
  • 1 persian or english cucumber thinly sliced
  • 2 large carrots julienned
  • 1 bunch fresh cilantro
  • 1 bunch fresh mint
  • 1 bunch basil
  • 1/2 serrano chili or jalapeño thinly sliced
  • 1 lime cut into wedges
  • 1/2 c toasted peanuts roughly chopped


  • 1/4 c fish sauce
  • 1/4 c lime juice
  • 1 clove garlic, grated


  • Place the noodles, carrots, and cucumber in a large bowl. Gently tear the cilantro, mint and, basil into small pieces and add that to the bowl as well. Set aside while you make the dressing.
  • In a small bowl whisk together the garlic, fish sauce, and lime juice. Add some chopped chilis if you like it spicy!
  • Toss the noodles, veggies, and herbs with the dressing. I like to use my hands to work the dressing into the noodles and vegetables. Divide into bowls, garnish with sliced chili, chopped peanuts and, a lime wedge. Serve immediately! 


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg