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–+ servings
vietnamese rice noodle salad, plated
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5 from 22 votes

Vietnamese Rice Noodle Salad Recipe

Filled with fresh herbs and an umami rich dressing, this Vietnamese Rice Noodle Salad hits all the checkboxes for flavor! Perfect as a light and filling meal, especially in the summer!
Prep Time15 minutes
Course: Main Course
Cuisine: asian, Southeast Asian, vietnamese
Keyword: salads, summer rolls
Servings: 4 servings
Calories: 265kcal

Ingredients

For Nước Chấm “Fish Sauce Vinaigrette” Dressing

  • 2 cloves garlic finely minced
  • 1 inch piece fresh ginger, grated
  • ¼ cup fresh lime juice from 2 limes
  • ¼ cup apple cider vinegar or rice vinegar
  • 2 tablespoons fish sauce plus more to taste for salt
  • 1 tablespoon maple syrup
  • 1 tablespoon jalapeño pepper, seeded and thinly sliced about half a small pepper

For Rice Noodle Salad

  • 8 ounces rice vermicelli noodles, prepped and cooked according to package directions
  • 1 head romaine or green leaf lettuce sliced into shreds
  • 2 cups cooked and shredded chicken
  • 1 cup cilantro leaves
  • 1 cup mint leaves
  • 1 cup Thai basil leaves
  • 2 Persian cucumbers cut lengthwise, then thin sliced on the bias
  • 1 large carrot julienned
  • 1 green onion stalk sliced on the bias
  • optional: 1 cup mung bean sprouts if available
  • optional: ½ cup roasted peanuts roughly chopped

Instructions

  • Whisk or shake in a jar together minced garlic, grated ginger, lime juice, vinegar, fish sauce, maple syrup, and minced chile pepper if using.
  • If you haven't already, prep and cook rice noodles according to package directions.
  • Place all of the salad ingredients except for the peanuts (if using) in a large mixing bowl.
  • Drizzle with ½ cup of the dressing and toss to combine all the ingredients and coat with dressing. Taste a piece of the lettuce and add more dressing if needed.
  • Transfer to a serving bowl or platter and top with peanuts if using.
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Notes

1 serving is ¼ of the recipe, nutritional information shown does not include optional ingredients.
Including the optional mung bean sprouts and peanuts: 294 calories, 23.1g protein, 6.6g fat, 3.5 g fiber

Nutrition

Serving: 1serving | Calories: 265kcal | Protein: 21.5g | Fat: 5.2g | Fiber: 2.8g