Go Back
A handheld smartphone photo of an organized Vietnamese Noodle Salad bowl featuring fresh cucumber, mint, and orange pickled carrots. (Vietnamese Noodle Salad)

Vietnamese Noodle Salad: The Ultimate Refreshing Vermicelli Bowl

This Vietnamese Noodle Salad features silky rice vermicelli, crunchy pickled carrots, fresh mint, and a zesty Nuoc Cham dressing. A vibrant, healthy, and authentic 30-minute meal perfect for warm weather and meal prep.
Print Recipe Pin for Later
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Vietnamese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Vietnamese Noodle Salad Components
  • 8 oz Rice Vermicelli Noodles Thin white noodles
  • 2 cups Fresh Lettuce Shredded
  • 1 cup Cucumber Julienned
  • 1 cup Carrots Pickled matchsticks
  • 1/2 cup Fresh Mint Whole leaves
  • 1/4 cup Roasted Peanuts Crushed
  • 2 tbsp Fried Shallots Crispy
  • 3 tbsp Fish Sauce High quality
  • 3 tbsp Lime Juice Freshly squeezed
  • 2 tbsp Sugar Granulated
  • 1 tsp Red Chili Flakes

Equipment

  • 1 Large pot For boiling noodles
  • 2 Mixing Bowl For dressing and pickling

Method
 

Main Preparation
  1. Combine carrots with rice vinegar, sugar, and warm water. Let sit for 20 minutes.
  2. Boil rice vermicelli for 3-5 minutes until tender. Rinse thoroughly with cold water and drain.
  3. Whisk fish sauce, lime juice, sugar, water, minced garlic, and chili flakes in a small bowl.
  4. Place noodles in bowls. Arrange lettuce, cucumber, carrots, and mint in sections. Garnish with peanuts and shallots.

Notes

Rinse noodles under cold water to prevent sticking.
Use fresh lime juice for the most authentic flavor profile.