Rice Vermicelli Salad

Name: Rice Vermicelli Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 200 g rice vermicelli noodles (uncooked); 1 cup cucumber (julienned); 1 cup carrot (julienned); 1/2 cup red bell pepper (thinly sliced); 1/4 cup fresh mint (chopped); 1/4 cup fresh cilantro (chopped); 3 tablespoons lime juice (freshly squeezed); 2 tablespoons fish sauce; 2 tablespoons sugar; 1 tablespoon soy sauce (low sodium); 1 teaspoon sriracha (or to taste); 1 clove garlic (minced)

20 min 4 servings Easy

All Recipes

Light and refreshing rice vermicelli salad with fresh herbs and a zingy dressing.

Prep

20 min

Total

20 min

Servings

Difficulty

Easy

Rice vermicelli salad is a delightful and versatile dish that brings together the lightness of rice noodles with the vibrant flavours of fresh herbs and vegetables. This salad is perfect for a quick lunch, a side dish for dinner, or a refreshing addition to your summer picnic. The beauty of this dish lies in its simplicity and adaptability. With a base of rice vermicelli, you can customize the salad with your choice of vegetables and proteins, making it suitable for any taste preference or dietary requirement.

Instructions

Prepare the noodles

Place the rice vermicelli noodles in a large bowl and cover them with boiling water. Let them soak for 5-7 minutes until tender but firm. Drain and rinse under cold water.

Pro tip: Ensure the noodles are fully submerged in the water for even cooking.

Prepare the vegetables

Julienne the cucumber and carrot, and thinly slice the red bell pepper. Chop the mint and cilantro.

Pro tip: Use a mandoline slicer for uniform vegetable cuts.

Make the dressing

In a small bowl, mix together lime juice, fish sauce, sugar, soy sauce, sriracha, and minced garlic until the sugar is fully dissolved.

Pro tip: Adjust the sriracha to your preferred level of heat.

Combine ingredients

In a large mixing bowl, combine the drained vermicelli, vegetables, and herbs. Pour the dressing over the top.

Pro tip: Toss gently to ensure the noodles and vegetables are evenly coated.

Chill the salad

Cover the salad and refrigerate for at least 30 minutes to allow the flavours to meld.

Pro tip: Chilling helps the noodles absorb the dressing, enhancing the taste.

Serve

Serve the salad chilled, optionally garnished with additional fresh herbs.

Pro tip: Add grilled chicken or shrimp for a protein boost.

💡

Tips & Tricks

Soak the vermicelli noodles in hot water for soft yet firm texture.
Chill the salad before serving for enhanced flavours.
Add protein like grilled chicken or shrimp for a complete meal.
Use fresh, crisp vegetables for the best texture.

Frequently Asked Questions

How do I prepare rice vermicelli for salad?

Soak the noodles in boiling water for 5-7 minutes until tender, then drain and rinse under cold water.

Can I make rice vermicelli salad ahead of time?

Yes, you can make it up to a day ahead. Store in the refrigerator and add the dressing just before serving.

What vegetables can I use in rice vermicelli salad?

Common choices include cucumber, carrot, and bell peppers, but you can add any crisp vegetables you like.

Is rice vermicelli salad served hot or cold?

It is typically served cold or at room temperature for a refreshing taste.

Can I add protein to rice vermicelli salad?

Yes, grilled chicken, shrimp, or tofu are excellent protein additions to the salad.

Serving Suggestions

Serve your rice vermicelli salad chilled, garnished with additional herbs for a burst of freshness. Pair it with grilled meats or seafood for a complete meal, or enjoy it as a light and satisfying standalone dish. This salad can be made ahead of time and stored in the refrigerator for up to two days. Add the dressing just before serving to keep the vegetables crisp and the noodles perfectly textured.

Nutrition per serving

250

Calories

Protein

Fat

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