Description
A vibrant and refreshing Vietnamese Noodle Salad featuring rice noodles and an array of fresh vegetables and herbs, tossed in a tangy lime and fish sauce dressing, finished with crunchy roasted peanuts for added texture. Perfect as a light lunch or side dish with a balance of savory, sweet, and citrus flavors.
Ingredients
Scale
Noodles
- 200g rice noodles
Vegetables and Herbs
- 1 cup cucumber, julienned
- 1 cup carrots, julienned
- 1 cup red bell pepper, sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
Dressing
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 clove garlic, minced
Toppings
- 1/4 cup roasted peanuts, chopped
Instructions
- Cook the noodles: Prepare the rice noodles following the package instructions, usually by soaking in hot water until tender. Drain well and set aside to cool slightly.
- Make the dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, and minced garlic until the sugar dissolves, creating a balanced tangy and savory dressing.
- Combine salad ingredients: In a large mixing bowl, add the cooked noodles along with the julienned cucumber, carrots, sliced red bell pepper, fresh mint, and cilantro leaves. Toss gently to mix all the components evenly.
- Add the dressing: Pour the prepared dressing over the salad and toss again to ensure everything is coated with the flavorful sauce.
- Serve with toppings: Sprinkle the chopped roasted peanuts on top to add a crunchy texture and a nutty flavor. Serve immediately for best freshness.
Notes
- You can substitute fish sauce with soy sauce for a vegetarian or vegan version, but the traditional flavor will be different.
- Adjust the amount of sugar and lime juice in the dressing to balance sweetness and acidity according to your taste.
- For extra protein, consider adding grilled shrimp or tofu.
- Make sure not to overcook the rice noodles; they should remain slightly firm to prevent mushiness.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
