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This Vietnamese Salad Vermicelli and is inspired by one of my favorite Vietnamese dishes. 

This Thai Vermicelli Salad as it has become so popular in Thailand and beyond.

Thai Vermicelli salad can also have the addition of grilled pork and shrimp as well. If you would like to create that, simple grill some shrimp or sliced pork and season with salt to serve. 

Looking for another amazing salad recipe? Try my Beet Feta Salad

WHAT IS VIETNAMESE SALAD

Vietnamese Noodle Salad is served with warm or cool noodles, fresh cold vegetables and cooked meats of your liking. Typically grilled pork, shrimp or beef. The noodles are always Vermicelli rice noodles that come with a light Thai inspired sauce. 

It’s fresh, filling and just like they serve in Thai restaurants.

If you have been to this blog before you will know that I’m a fan of Thai food and eat it often.

I used to go out to enjoy this food at least every other week, but now make it more at home. Because it is easy to do and saves me a ton of cash at that too!

HOW TO MAKE VERMICELLI SALAD

• You will want to make two marinades, one for the chicken and one for the sauce that you will serve alongside these bowls.
• Fresh lemongrass is very important here for the chicken marinade, it gives it that really intense lemon taste. So be sure to get your hands on a few stocks that you will simply chop and place into the marinade.
• The longer you marinade the chicken the better. If your making it for dinner then simply marinate it in the morning or the night prior. Then basically the rest of the dish can be pulled together in less than 30 minutes. Easy peazy!

What makes these rice bowls so good is the fresh ingredients and the Thai marinade.

VIETNAMESE NOODLE SALAD DRESSING

1. 3 cloves garlic (minced)
2. 1/2 cup cold water
3. 1 lime (juiced)
4. 2 tbsp rice vinegar or white vinegar
5. 1/4 cup fish sauce
6. 3 tbsp sugar
7. 1 red chili (de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha)

The first time I ordered this salad, I was not expecting much.

That was years ago, I remember the day to a tea. I was with my aunt and she took me to this whole in the wall restaurant that I was not expecting to become my favorite restaurant in town. 

Fast forward 10 years later, you will find me going to the same restaurant ordering the same dishes. 

So, whenever that Thai salad craving hits and I’m not heading out to a restaurant. 

I will simply make this dish in the comfort of my own home. 

Trust me it’s pretty darn easy too!

So follow along and soon you will be a master chef in making Vietnamese rice bowls at home just like me 🙂

WHAT IS IN A VERMICCILI SALAD

• Carrots, cucumbers, shredded iceberg lettuce and a meat protein of your liking.
• Thai marinade and sauce. 

Feel free to add some “beans sprouts” alongside the julienne carrots, cucumber and the shredded iceberg lettuce if desired.

Now doesn’t that sound healthy and fresh? 

This is one of the best salads if you ask me.

If you like a bit more heat to your vermicelli rice bowls.

Then go ahead and serve along with some “hot chili sauce” or if you prefer a sweeter dish try a “sweet chili sauce”.

LIKE THAI FOOD AS MUCH AS ME? 

Then you will want to try my other ASIAN inspired recipes below!

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Vietnamese Salad Vermicelli

Yield: 4

Cook Time: 30 minutes

Total Time: 30 minutes

A Salad that is served for Dinner!

Print

Ingredients

• CHICKEN MARINADE
• 2 Boneless chicken breasts
• 2 cloves Garlic
• 2 tbsp Fish Sauce
• 2 tbsp Fresh Lime Juice
• 2 tbsp Brown Sugar
• 1 tbsp Low Sodium Soy sauce
• 2 stalks Lemongrass
• SERVING SAUCE
• 3 cloves garlic (minced)
• 1/2 cup cold water
• 1 lime (juiced)
• 2 tbsp rice vinegar or white vinegar
• 1/4 cup fish sauce
• 3 tbsp sugar
• 1 red chili (de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha)
• RICE BOWLS
• Rice vermicelli noodles 1, 8-ounce package
• 4 Mint leaves
• 1 cup Cilantro
• 1 English Cucumber
• 2 Carrots
• 1/2 head Iceberg lettuce

Instructions

TO MAKE THE VERMICELLI CHICKEN BOWLS: START BY MARINDING THE CHICKEN.

1. Add all the chicken marinade ingredients and chicken breasts into a bowl and toss to coat. Place in the fridge in a sealable container from anywhere from 1 hour to 24. Note: the longer the chicken marinades the better it will taste.

TO MAKE THE SERVING SAUCE:

Add all the serving sauce ingredients to a small bowl stir with a small whisk and set aside.

COOK THE VERMICELLI RICE NOODLES:

1. Next bowl some water in a large pot
2. Once the water is boiled pour it over a heatproof bowl that has the vermicelli noodles in it.
3. Soak according to package instructions, then drain and rinse under cold water till cooled and set aside.

COOK THE MARINATED CHICKEN:

1. In a large frying pan add 1 tbsp of oil and place the marinated chicken along with the sauce/lemongrass in and cook over medium heat and cook for about 8 minutes till cooked throughout. Then remove the cooked chicken from the pan and allow it to cool down on a cutting board. Once cooled, slice into strips and set aside.

JULIEN AND SHRED THE VEGETABLES :

1. Julienne the carrots, cucumber and shred the iceberg lettuce.

MAKING THE VERMICELLI CHICKEN RICE BOWLS:

1. Place the cooled noodles into each bowl and then place the julienned carrots on top along with the cucumber and shredded lettuce. Drizzle 4 tbsp of "serving sauce " overtop of everything. Then place the sliced chicken breasts in the middle of the bowl. Serve the bowls with the remaining "serving sauce" on the side, cilantro, basil and lime wedges. Enjoy!

Notes

You can substitute bird chilies with other high-heat chilies. Serranos (which is less hot) or either habaneros, scotch bonnet peppers. Keep in mind those are hotter peppers than birds eye chilies.

You can also try birds eye chili sauce.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 460Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 76mgSodium: 2818mgCarbohydrates: 55gFiber: 4gSugar: 18gProtein: 35g

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My most popular Thai dish on this site is for my Cashew Chicken

Give it a try! You will love it!