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Delicious Vietnamese Noodle Salad

Vietnamese Noodle Salad Recipe

This refreshing Vietnamese Noodle Salad (Bún Salad) is full of crisp vegetables, rice noodles, herbs, and a zesty lime fish sauce dressing. It’s healthy, colorful, and easy to make ideal for lunch or dinner!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian, Vietnamese
Calories: 360

Ingredients
  

  • For the Salad
  • 8 oz rice noodles vermicelli
  • 1 cup shredded carrots
  • 1 cup cucumber julienned
  • 1 cup shredded lettuce or mixed greens
  • ½ cup bean sprouts
  • ½ cup fresh cilantro chopped
  • ½ cup fresh mint leaves
  • ½ cup fresh basil leaves
  • ½ cup chopped roasted peanuts or cashews
  • 1 cup grilled chicken shrimp, or tofu (optional)
  • For the Dressing Nuoc Cham
  • 3 tbsp fish sauce or soy sauce for vegetarian
  • 3 tbsp lime juice
  • 2 tbsp rice vinegar
  • 2 tbsp sugar
  • 2 tbsp water
  • 1 garlic clove minced
  • ½ tsp red pepper flakes optional for heat

Method
 

  1. Cook the Noodles:
  2. Boil rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
  3. Prepare the Dressing:
  4. In a bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, water, garlic, and red pepper flakes until sugar dissolves.
  5. Assemble the Salad:
  6. In a large bowl or plate, layer lettuce, noodles, carrots, cucumber, and bean sprouts. Top with herbs and protein of choice.
  7. Dress and Toss:
  8. Pour the dressing over the salad just before serving. Toss gently to combine.
  9. Garnish and Serve:
  10. Sprinkle with chopped peanuts and extra herbs for a burst of freshness.

Notes

  • This salad is best served chilled or at room temperature.
  • You can prep the noodles and veggies in advance for easy meal prep.
  • Make it vegetarian by skipping the fish sauce and using soy sauce.