Directions
This Fresh, flavorful, and packed with nutrition Vietnamese Cold Noodle Salad recipe is made with vermicelli rice noodles and is a wonderful way to get in your daily intake of veggies. And comes with an Authentic fish sauce that you have to add to this salad to make it a true Thai dish.
Looking to make this salad with Marinated grilled Chicken? Try this recipe Thai Vermicelli Salad it is the same dish just with marinaed meats added.
This Vietnamese Vermicelli salad which is made with rice noodles has a mixture of crunchy lettuce and fresh herbs.
Often it is served with grilled meat and sometimes it is served as is and is just as delicious!
WHAT IS IN A VERMICCILI SALAD
- Carrots, cucumbers, shredded iceberg lettuce and a meat protein of your liking.
- Thai marinade and sauce
- You can add marinaded grilled pork, fish or chicken slices to the salad if desired.
- Also feel free to add some “beans sprouts” alongside if desired.
Now doesn’t that sound healthy and fresh? This is one of the best salads if you ask me.
Salads don’t have to be boring! Vietnamese salad is an exciting dish packed with flavor and texture.
It is a great way to combine fresh vegetables, flavorful herbs, and tangy fish sauce into one delicious bowl.
WHAT IS VIETNAMESE SALAD
Originates from Thailand and is served on a hot day as a meal. Typically you will find it with grilled pork, fish or chicken.
VIETNAMESE SALAD WITH RICE NOODLES
Is served with cold vermicelli noodles, and is also packed full of fresh diced or sliced vegetables Typically Which also comes with Thai inspired sauce to serve.
VIETNAMESE NOODLE SALAD DRESSING
- 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)
THAI FISH SAUCE to serve over the salad!
- The Sauce for this recipe is made with fish sauce, white sugar and Thai red chilies.
- Add all the serving sauce ingredients to a small bowl stir with a small whisk and set aside
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 recipe
Feel free to add some chicken slices, pork or shrimp
Ingredients
- 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 pepper flakes or Sriracha)
- RICE BOWLS
- Rice vermicelli noodles 1, 8-ounce package
- 1 cup Cilantro, diced
- 1 English Cucumber, diced
- 2 Carrots, diced or sliced
- 1/2 head Iceberg lettuce
- Sliced Jalapeno to serve
Instructions
- 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:
Next bowl some water in a large pot
Once the water is boiled pour it over a heatproof bowl that has the vermicelli noodles in it.
Soak according to package instructions, then drain and rinse under cold water till cooled and set aside. - JULIEN AND SHRED THE VEGETABLES. Julienne the carrots, cucumber and shred the iceberg lettuce.
- MAKING THE VERMICELLI CHICKEN RICE BOWLS:
- 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 with extra cilantro, basil and lime wedges. Enjoy!
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 722Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 66mgSodium: 4046mgCarbohydrates: 107gFiber: 13gSugar: 39gProtein: 37g
These calculations are based off Nutritionix
