Vietnamese Noodle Salad with Bright Herb Dressing
This vibrant Vietnamese Noodle Salad is packed with fresh herbs, crisp vegetables, and a zippy fish sauce dressing that hits every flavor note at once. Light, refreshing, and ready in under 30 minutes.
The Vietnamese Noodle Salad You Will Make on Repeat All Summer
If you have never made a Vietnamese noodle salad at home, this is your sign to start. It is everything you want in a warm-weather dish: cool, refreshing, loaded with bright herbs, and finished with a Vietnamese salad dressing so good you will want to drizzle it over everything in your kitchen. Think of it as the best of Asian salads, distilled into one bowl.
This recipe lands somewhere between a Vietnamese salad and a noodle dish, which is exactly what makes it so versatile. Serve it as a light lunch, a side alongside grilled proteins, or bulk it up with chicken or shrimp for a complete dinner. However you serve it, the result is the same: clean flavors, satisfying textures, and a plate that looks as stunning as it tastes.
The beauty of Vietnamese salad recipes like this one is that the simplest ingredients do the heaviest lifting. Fresh herbs, a handful of crunchy vegetables, and a punchy dressing are all you need. That said, having a sharp julienne peeler for the carrots and a good-quality fish sauce for the dressing will genuinely elevate the final dish.
What Makes the Dressing So Special
The soul of any great Vietnamese noodle salad is the nuoc cham-style dressing. This Vietnamese salad dressing is the classic combination of:
- Fish sauce for salty, savory depth
- Fresh lime juice for brightness and tang
- Rice vinegar to round out the acidity
- Sugar to balance the salt and sour
- Garlic and fresh chili for heat and aroma
- A touch of sesame oil for a warm, nutty finish
The ratio matters more than the individual ingredients. You are chasing a balance where no single flavor dominates. Taste as you go, and do not be shy about adjusting.
Chef's Tip: If fish sauce intimidates you, start with 2 tablespoons and build from there. It mellows significantly once tossed with the noodles and vegetables. For a fully gluten free noodle salad, swap it for coconut aminos.
Noodles: Rice Vermicelli vs. Glass Noodles
Both work beautifully here, and the choice is mostly about texture preference.
Rice vermicelli is the classic choice for Vietnamese noodle salad recipes. It is light, slightly tender, and neutral in flavor, which lets the dressing and herbs shine. Glass noodles (mung bean noodles) offer a chewier, almost silky bite and are wonderfully translucent once cooked. Vietnamese glass noodle salad made with these has a slightly more substantial feel without being heavy.
Whichever you choose, the key step is the same: rinse the noodles thoroughly under cold running water after cooking. This stops the cooking, removes excess starch, and keeps the noodles from clumping together in the bowl.
Building the Bowl
Once the noodles are ready and cool, the rest comes together fast. The vegetables are intentionally varied in color and texture:
- Purple cabbage for crunch and a gorgeous purple hue
- Julienned carrots for sweetness and color
- Sliced cucumber for cool, watery freshness
- Green onions for a mild, savory bite
The herbs are not a garnish here. They are a main ingredient. Be generous with the mint, cilantro, and Thai basil. These are what make this feel unmistakably like a Vietnamese salad rather than just another summer noodles bowl.
Pro Tip: Add the herbs at the very end and toss gently. Rough handling will bruise them and turn them dark.
Ready to make it? Here is the full step-by-step recipe:
Vietnamese Noodle Salad with Bright Herb Dressing
This vibrant Vietnamese Noodle Salad is packed with fresh herbs, crisp vegetables, and a zippy fish sauce dressing that hits every flavor note at once. Light, refreshing, and ready in under 30 minutes.
Ingredients
- 8 oz rice vermicelli noodles, or glass noodles (mung bean noodles)
- 2 cups shredded purple cabbage, thinly sliced
- 2 large carrots, peeled and julienned or grated
- 1 English cucumber, halved lengthwise and thinly sliced
- 1/2 cup fresh mint leaves, roughly torn
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup fresh Thai basil leaves, optional but highly recommended
- 3/8 cup roasted peanuts, roughly chopped
- 3 green onions, thinly sliced
- 3 tbsp fish sauce, use coconut aminos for gluten free noodle salad
- 3 tbsp fresh lime juice, from about 2 limes
- 2 tbsp rice vinegar
- 1 tbsp granulated sugar, or honey
- 2 garlic cloves, finely minced or grated
- 1 fresh red chili, thinly sliced, seeds removed for less heat
- 1 tsp sesame oil, toasted
Instruction
Cook the rice vermicelli or glass noodles according to the package directions, usually soaking in boiling water for 3 to 5 minutes. Drain well, rinse under cold water until completely cool, and set aside.
While the noodles cool, make the Vietnamese salad dressing. In a small bowl or jar, whisk together the fish sauce, lime juice, rice vinegar, sugar, minced garlic, sliced chili, and sesame oil. Taste and adjust with more lime juice or sugar to your preference.
Place the cooled noodles in a large serving bowl. Use kitchen scissors or a knife to snip them into shorter, easier-to-eat lengths if desired.
Add the shredded purple cabbage, julienned carrots, sliced cucumber, and green onions to the bowl.
Pour about two-thirds of the dressing over the noodles and vegetables. Toss well to coat everything evenly.
Top with the fresh mint, cilantro, and Thai basil leaves. Scatter the chopped peanuts over the top.
Drizzle the remaining dressing over the salad. Serve immediately at room temperature, or refrigerate for up to 1 hour before serving for a chilled salad.
Equipment
- Large mixing bowl
- Medium saucepan or kettle
- Colander or fine mesh strainer
- Cutting board and sharp knife
- Julienne peeler or box grater
- Small bowl or jar (for dressing)
- Whisk
Notes
Serving Ideas and Variations
This salad is endlessly adaptable. A few favorite ways to serve it:
- Add protein: Shredded rotisserie chicken, grilled lemongrass shrimp, or crispy pan-fried tofu all work beautifully.
- Make it a party dish: Double the batch and serve it family-style. It travels well and holds up better than leafy green salads.
- Spice it up: Add extra sliced chili or a drizzle of chili crisp oil for heat lovers.
Leftovers are best stored with the dressing on the side. The noodles will absorb the liquid overnight and soften, but the flavor remains delicious. Think of day-two portions as a slightly saucier, deeply seasoned noodle dish rather than a crisp salad.
