Vietnamese Rice Noodle and Vegetable Salad

Published on February 7, 2019 | By
vietnamese noodle salad

Vietnamese rice noodles, bun, pronounced “boon” are perfect for salads, spring rolls or hot noodle soups. They cook quickly and only need to be rehydrated for about 5-10 minutes. They are great when combined with raw vegetables, meats, fish, shrimp or tofu. I love the traditional herbs used in Vietnamese cuisine: basil, mint, and cilantro. These herbs come alive with a little fish sauce for saltiness, peppers for heat, some sugar to balance the acidity, and lime to make the flavors of all of these ingredients pop. The peanuts at the end add a nice crunch too.

 

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • For the salad: 8 ounces thin rice noodles, vermicelli prepared according to directions on package
  • 4 napa cabbage leaves and 3 baby bok choy (optional), thinly sliced
  • 1 medium carrot, shredded (use a grater)
  • 1 cucumber, halved, seeded, and thinly sliced
  • 1 c chopped fresh herbs, use a combination of fresh basil, cilantro, and mint
  • 8 ounces cooked meat, chicken or shrimp, cut or torn into bite-sized pieces
  • 1/2 cups salted peanuts, coarsely chopped
  • 1 red bell pepper, seeded and sliced in to thin strips
  • 1 avocado, peeled and sliced into thin pieces
  • For the dressing: 5 TBSP fish sauce
  • 2-3 fresh limes, juiced
  • 5 TBSP light brown sugar
  • 21/2 tsp sesame oil
  • 3 TBSP water
  • 2 medium cloves garlic, minced
  • 2 jalapenos, seeded and minced or 1/2 tsp crushed red pepper flakes

Instructions

  1. To prepare the dressing, combine the fish sauce, lime juice, the brown sugar, water, garlic, and the minced jalapeño or red pepper flakes. Whisk well. If you think it needs to be sweeter, add more brown sugar, 1/2 tablespoon at a time to taste. Pour into a bowl. nd noodles in a mixing bowl and then mound them on a serving platter. Arrange the meat, seafood or tofu over the noodles, and top with peanuts. Pass the dressing for each person to serve themselves.
  2. Cook noodles according to directions on package. After cooked, drain the noodles into a colander, and rinse them well with cold water. Drain. Then spread the cooked noodles on a clean kitchen towel to drain further and dry.
  3. Divide the noodles between two or three deep bowls or on a platter to serve family style. I also like to place the noodles in a bowl first and toss with 1/2 of the dressing. Then top the noodles with the vegetables, herbs, and meat, seafood or even tofu if you choose. Carefully and artistically place the slices of avocado over the noodles and vegetables. Drizzle the remainder of the dressing over the vegetables and other ingredients. Toss well. Scatter the chopped peanuts on top. You could also allow each person to spoon on dressing to taste as you pass out individual bowls or pass around the platter. Don't forget the chopsticks!
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