Description
A refreshing and healthy Vietnamese Vermicelli Noodle Salad featuring rice noodles, grilled protein, fresh herbs, and a tangy nước chấm dressing. Perfect for a light meal or side dish.
Ingredients
Scale
- 200g rice vermicelli noodles
- 300g grilled pork (or chicken, shrimp, tofu)
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh Thai basil leaves
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup bean sprouts
- 1/4 cup crushed peanuts
- 2 tablespoons fried shallots
For the Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 1/2 cup water
- 1 clove garlic, minced
- 1 chili, chopped (optional)
Instructions
- Cook the rice vermicelli noodles according to package instructions. Rinse under cold water and drain well.
- Marinate the protein (pork, chicken, shrimp, or tofu) in a mixture of fish sauce, sugar, garlic, and lemongrass for 15-20 minutes. Grill until cooked through and slice into bite-sized pieces.
- Prepare the fresh herbs and vegetables: wash and chop the mint, cilantro, Thai basil, lettuce, cucumber, and carrots.
- Make the nước chấm dressing by combining fish sauce, lime juice, sugar, water, garlic, and chili in a small bowl. Adjust to taste.
- Assemble the salad: place a bed of noodles in a bowl, top with grilled protein, fresh herbs, and vegetables. Drizzle with dressing and garnish with crushed peanuts and fried shallots.
- Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: Vietnamese
Keywords: Vietnamese Vermicelli Noodle Salad, healthy salad, Vietnamese cuisine, rice noodles, nước chấm dressing