Zesty Vietnamese Noodle Bliss Bowl
Fresh, vibrant, and packed with crunch, this Vietnamese Vermicelli Noodle Salad is the ultimate healthy meal! It’s loaded with fresh herbs, crisp veggies, and a zesty soy-lime dressing that screams flavor in every bite. Perfect for a quick lunch, light dinner, or even meal prep.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
- Salad:
- 200g rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup bean sprouts
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup crushed peanuts
- 1/4 cup fried shallots
- Dressing:
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1 small chili, finely chopped (optional)
Instructions
 Cook the Noodles:
Cook rice vermicelli noodles according to package instructions. Drain well and set aside.
2. Make the Dressing:
In a small bowl, whisk together soy sauce, lime juice, sugar, minced garlic, and chili (if using). Set aside.
3. Assemble the Salad:
In a large mixing bowl, combine cooked noodles, shredded carrots, cucumber, bean sprouts, cilantro, and mint.
4. Add the Dressing:
Pour the prepared dressing over the noodle mixture and toss gently until everything is evenly coated.
5. Serve and Garnish:
Transfer the salad to serving plates. Top with crushed peanuts and fried shallots for an irresistible crunch.
Notes
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Feel free to swap peanuts with cashews or sesame seeds for variation.
- This salad is perfect with grilled shrimp, chicken, or tofu for added protein.
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg