Vietnamese Salad
Vietnamese Salad is a vibrant, flavour-packed dish that brings together fresh ingredients, aromatic herbs, and a tangy dressing. Known for its balance of sweet, sour, salty, and spicy notes, this salad will become a favourite for those that love Vietnamese cuisine and light, yet satisfying meals. Also try the Beef Noodle Salad, which has a similar flavour profile.
This rice noodle salad ticks all boxes – fresh and healthy, quick and easy, delicious and versatile. Not to mention, it is a great way to use up vegetables and herbs from the fridge. You can also use any leftover Vietnamese Salad in rice paper rolls with some hoisin sauce and added protein of your choice – a great way of turning one meal into two!
Versatile Vietnamese Salad
Vegetarian Option: Although the main salad ingredients are all vegetarian, the recipe in this post (as is) is not. However, that is a quick fix if you are after a vegetarian option. Vietnamese Dipping Sauce (also known as nước chấm) is key to this salad. If you are after a vegetarian option, substitute the fish sauce quantity for half light soy sauce and half vinegar (white, rice or wine work well). Although it will be a slightly different flavour, it is still delicious! 🥰
Fresh Ingredients: Carrot, cucumber, cherry tomatoes and mint are staples in my kitchen, but these can be substituted in the Vietnamese Salad to accommodate what you have available. Try bean sprouts, shredded lettuce or cabbage, coriander, Thai basil.
Proteins: Options such as grilled chicken, prawns, thinly sliced beef or tofu can be added, making it versatile enough to suit most diet.
Top Tips for Delicious Rice Noodle Salad
Vietnamese Salad is a super simple dish, however just a few tips can ensure success every time!
- What truly sets Vietnamese Salad apart is the dressing. This classic sauce combines fish sauce, lime juice, sugar, garlic, and chilli to create a perfect harmony of flavours. However, it is important to taste the sauce adjusting the flavours as necessary and adding more or less chilli to suit your tastes.
- Toppings play a key role in adding texture and flavour. Chopped, toasted peanuts and crispy fried shallots complement the salad’s vibrant flavours with an irresistible bite.
- Rinsing the rice noodles in cold water stops them from cooking and from going gluggy. I also mix a few tablespoons of the dressing in straight after rinsing to stop them from sticking together.
Vietnamese salad is not only delicious but also incredibly healthy. Packed with fresh vegetables and herbs, it’s rich in vitamins and antioxidants. The light dressing keeps it a guilt-free option, whether served as a main dish or a refreshing side.
This salad is a must-try. Its vibrant colours, bold flavours, and versatility make it a standout dish. Perfect for a light lunch, a dinner party, or a healthy snack, Vietnamese salad is a dish that never fails to impress.
Feedback & More
Did you try the Vietnamese Salad? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other delicious Asian style dishes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Vietnamese Salad
Discover the vibrant flavours of Vietnamese Salad – soft rice noodles, fresh herbs, crisp veggies and tangy dressing in a healthy, tasty dish!
4
servings15
minutes10
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Ingredients
- Nước Chấm Dressing
3/4 cup water
1/4 cup white sugar
3 tbsp lime juice
4 tbsp fish sauce
2 cloves garlic, minced or finely chopped
1 red chilli, finely chopped – Thai, bird’s eye and cayenne all work well
- Salad
150 grams vermicelli (rice noodles)
120 grams cherry tomatoes, halved
1 Lebanese cucumber, thinly sliced or use a peeler to make strips
1 large carrot, grated
1/4 cup mint, finely sliced
2 tbsp fried shallots (found in most supermarkets)
1/2 cup roasted peanuts, chopped
1 long red chilli, finely sliced (optional)
Directions
- Nước Chấm Dressing
- Heat the water and sugar in a small saucepan over medium heat. Remove from the heat as soon as the sugar has dissolved.
- Add the lime juice and fish sauce. Stir in the garlic and chilli and taste. Add more lime juice or fish sauce, if necessary. Set aside. See notes for vegetarian option.
- Salad
- Prepare the noodles according to packet instructions. As soon as they are cooked, run them under cold water so they don’t go gluggy. Place in a large mixing bowl.
- Add the cucumber, carrot, mint and half of the cooled dressing. Toss to combine.
- Serve and top with as much of the remaining dressing as desired. Sprinkle with the fried shallots, peanuts and extra chilli, if using. Enjoy!!
Notes
- Protein: Add some tofu for extra vegetarian protein. Or try shredded chicken or thinly sliced steak for alternative meat options.
- Vegetarian Option: Substitute the fish sauce for equal parts of Tamari (or light soy sauce) and vinegar (white, wine or rice)
- Protein: Add some tofu for extra vegetarian protein. Or try shredded chicken or thinly sliced steak for alternative meat options.
Vietnamese Dipping Sauce (Nước Chấm)
Cooks in 10 minutesDifficulty: EasyThis sauce is bold in flavour, yet uses simple ingredients with a quick and simple process. It is a perfect blend of fish sauce, lime, sugar, garlic and chilli.
Beef Noodle Salad
Cooks in 30 minutesDifficulty: EasyThis is a fresh and vibrant Vietnamese inspired bowl. Full of flavour with tender beef strips, crisp veggies, aromatic herbs and tangy Vietnamese-style dressing.
