If you are craving a refreshing, vibrant dish that bursts with layers of flavor and texture, this Vietnamese Noodle Salad with Tangy Dressing Recipe is an absolute must-try. With delicate rice noodles, crisp veggies, fresh herbs, and a zingy dressing that perfectly balances sweet, sour, salty, and umami notes, this salad feels like a cool breeze on a warm day. Whether you’re looking for a light lunch, a side for dinner, or an impressive dish to share with friends, this recipe hits all the right notes and never fails to delight.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to nailing this salad’s flavor profile. Each element adds unique color, crunch, and aroma, making the Vietnamese Noodle Salad with Tangy Dressing Recipe an irresistible combination.
- 8 ounces rice noodles: These soft, delicate noodles provide the perfect base and soak up the dressing beautifully.
- 1 cup shredded carrots: Adds a sweet crunch and vibrant orange hue.
- 1 cup thinly sliced cucumber: Refreshing and cool, balancing the salad’s zing.
- 1 cup shredded red cabbage: Offers a lovely purple color and a satisfying bite.
- 1/2 cup fresh mint leaves, chopped: Bright herbal notes that lift the whole dish.
- 1/2 cup fresh cilantro, chopped: Adds citrusy, slightly peppery freshness.
- 1/4 cup roasted peanuts, chopped: Provides a nutty crunch for texture contrast.
- 1/4 cup green onions, thinly sliced: A mild oniony kick that complements the herbs.
- 1 small red chili, thinly sliced (optional): For those who like a little heat and extra color pop.
- For the dressing: Fish sauce, fresh lime juice, rice vinegar, soy sauce, brown sugar, garlic, fresh ginger, sesame oil—each ingredient combines for a perfectly balanced tangy and savory dressing.
How to Make Vietnamese Noodle Salad with Tangy Dressing Recipe
Step 1: Prepare the Dressing
Begin by whisking together fish sauce, fresh lime juice, rice vinegar, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil in a small bowl. Stir until the sugar dissolves completely. This dressing is the heartbeat of the salad, giving it that signature tangy, savory, and slightly sweet flavor that makes this Vietnamese Noodle Salad with Tangy Dressing Recipe so memorable. Feel free to adjust lime juice or sugar for your preferred balance.
Step 2: Combine the Salad Ingredients
In a large mixing bowl, toss together the cooked and rinsed rice noodles with shredded carrots, sliced cucumber, shredded red cabbage, chopped mint, cilantro, green onions, and the optional red chili. This colorful medley creates a harmonious texture and fresh aroma, making every bite delightful.
Step 3: Toss with Dressing and Let it Rest
Pour the prepared dressing over the noodle and vegetable mixture. Toss well to coat everything evenly. Allow the salad to sit for 5 to 10 minutes so the flavors meld and the noodles soak up the tangy dressing. This waiting step brings the whole dish together, elevating the taste experience.
Step 4: Add the Final Touch
Just before serving, sprinkle chopped roasted peanuts on top for a satisfying crunch and a nutty accent that complements the bright flavors of the salad.
How to Serve Vietnamese Noodle Salad with Tangy Dressing Recipe
Garnishes
To amp up the presentation and flavor, garnish with extra fresh mint and cilantro leaves along with a few more sliced red chilies if you love spicy food. A wedge of lime on the side adds a fresh citrus twist for those who want an extra zing.
Side Dishes
This salad is incredibly versatile and pairs beautifully with grilled shrimp, chicken, or tofu for added protein. It also makes a refreshing counterpoint to richer Vietnamese dishes like crispy spring rolls, grilled pork skewers, or even a comforting bowl of pho on the side.
Creative Ways to Present
For a crowd-pleasing presentation, serve the salad in large bowls with extra dressing and toppings on the side so everyone can customize their own bowls. Alternatively, you can assemble individual portions in clear jars or plates layered with noodles, veggies, and herbs to showcase the vibrant colors.
Make Ahead and Storage
Storing Leftovers
Store leftover Vietnamese Noodle Salad with Tangy Dressing Recipe in an airtight container in the refrigerator for up to two days. The noodles might soak up more dressing over time, so it’s best enjoyed fresh or within a day for the ideal texture.
Freezing
This salad does not freeze well due to the fresh vegetables and delicate noodles, which can become mushy upon thawing. For the best flavor and texture, enjoy it fresh or refrigerated as mentioned.
Reheating
Vietnamese Noodle Salad with Tangy Dressing Recipe is typically enjoyed cold or at room temperature, so reheating is not recommended. If you prefer a warmer dish, consider adding warm grilled protein on top before serving instead.
FAQs
Can I make this salad vegetarian?
Absolutely! Simply swap the fish sauce in the dressing with soy sauce or a vegetarian fish sauce alternative, and consider adding grilled tofu for protein. The fresh herbs and tangy dressing still provide plenty of flavor.
What type of noodles work best?
Thin rice noodles are ideal because they soak up the dressing well and provide a light, chewy texture that works perfectly in this salad.
How spicy is the salad?
The salad itself is mild unless you add the optional red chili. Feel free to control the heat by adjusting or omitting the chili slices depending on your spice preference.
Can I prepare this salad in advance?
Yes, you can prep the noodles and chop the vegetables ahead of time, but it’s best to toss the salad with dressing just before serving to keep everything fresh and crunchy.
What can I serve with Vietnamese Noodle Salad?
This salad pairs wonderfully with grilled meats, seafood, or as a refreshing side to heavier Asian dishes like pho or banh mi sandwiches.
Final Thoughts
This Vietnamese Noodle Salad with Tangy Dressing Recipe is a total game-changer for warm-weather meals or anytime you want something fresh, light, and bursting with flavor. Its perfect combination of textures and bright, balancing dressing makes it a favorite that’s as fun to make as it is to eat. I can’t wait for you to try it and make it your own staple salad recipe!
Print
Vietnamese Noodle Salad with Tangy Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
A refreshing Vietnamese Noodle Salad featuring tender rice noodles tossed with crisp vegetables, fresh herbs, and a tangy, flavorful dressing made with fish sauce, lime juice, and sesame oil. This light and vibrant salad is perfect for a healthy summer meal or a quick lunch, served cold or at room temperature with a satisfying crunch from roasted peanuts.
Ingredients
Salad
- 8 ounces rice noodles, cooked and rinsed under cold water
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup shredded red cabbage
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup green onions, thinly sliced
- 1 small red chili, thinly sliced (optional)
Dressing
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
Instructions
- Prepare the Dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil until the sugar dissolves completely. Adjust the balance of flavors by adding more lime juice for tartness or sugar for sweetness if desired.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked and cooled rice noodles along with shredded carrots, sliced cucumber, shredded red cabbage, chopped mint, chopped cilantro, thinly sliced green onions, and the red chili if using. Toss the ingredients gently to mix evenly.
- Toss with Dressing: Pour the prepared dressing over the noodle and vegetable mixture. Toss well to ensure every ingredient is coated with the tangy dressing.
- Let Flavors Meld: Allow the salad to sit for 5 to 10 minutes at room temperature so that the noodles and vegetables absorb the dressing flavors, enhancing the overall taste.
- Serve and Garnish: Before serving, sprinkle the chopped roasted peanuts on top for a satisfying crunch. Serve the salad cold or at room temperature as a light, refreshing dish.
Notes
- For added protein, incorporate grilled shrimp, tofu, or chicken to the salad.
- To make a vegetarian version, replace fish sauce with soy sauce or a vegetarian fish sauce alternative.
- Adjust the level of chili according to your spice preference or omit it altogether for a milder salad.
- Serve immediately after tossing for maximum freshness or refrigerate for up to an hour before serving.
