25-Minute Cold Vietnamese Noodle Salad

Vietnamese noodle salad on a fork hovering over a plate of salad.

5 from 3 ratings

25-Minute Cold Vietnamese Noodle Salad

Requiring minimal cooking, this Vietnamese noodle salad is the perfect lunch or weeknight dinner. Customize this salad to your tastes by adding all your favorite vegetables, herbs, and toppings.

Prep Time10

Cook Time15

Course: Salad

Cuisine: Vietnamese

Diet: Gluten Free

Keyword: Vietnamese noodle salad, Vietnamese noodle salad recipe

Servings: people

Calories: 211kcal

Author: Becca Du

Equipment

Mixing Bowls

Ingredients

8 oz vermicelli noodles
2 cup cucumbers thinly sliced
1 cup carrots julienned
¼ cup green onions thinly sliced
¼ cup cilantro minced
1 cup bean sprouts
¼ cup mint
¼ cup fried shallots
⅓ cup Vietnamese dipping sauce

US Customary - Metric

Instructions

Bring water to a boil and add the vermicelli noodles. Boil until cooked through. Set aside to cool (5-10 minutes).
While the vermicelli is cooking, cut your cucumbers, carrots, green onions, and cilantro. Add them to a bowl.
Add the bean sprouts, mint, and fried shallots to the bowl.
Once the vermicelli noodles are cool, add them to the bowl.
Drizzle Vietnamese dipping sauce over the salad. Toss until thoroughly mixed.
Serve with an extra topping of fried shallots.

Notes

Vegetable and topping substitutions. See blog post above for a complete list of vegetable and toppings you can include in this noodle salad.
Optional proteins. Sometimes, I like to top this salad with a protein like lemongrass beef, lemongrass pork, or Vietnamese egg rolls (cha gio). See blog post above for a complete list of proteins you can use in this noodle salad.
Can you make this dish vegan or vegetarian? Yes, use vegan fish sauce to make the Vietnamese dipping sauce.
Storage. This dish is best eaten right away or on the same day. I would not recommend saving the completed dish for more than a day. If you are saving this dish for later in the day, store it in an airtight container in the fridge. If you wish to save this dish for more than a day, I would store all the components separately and then right before you eat, put it all together and serve.

Nutrition