Vietnamese Noodle Salad
A vibrant salad filled with rice noodles, fresh vegetables, and herbs, dressed in a zesty fish sauce dressing. Perfect as a main dish or side, adaptable for various dietary preferences.
Ingrédients
Noodle Base
- 200 g rice noodles Use gluten-free noodles if needed.
Fresh Vegetables
- 1 cup cucumber, julienned
- 1 cup carrots, julienned
- 1 cup red bell pepper, sliced
Herbs and Nuts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, chopped For topping.
Dressing
- 3 tablespoons fish sauce Substitute with soy sauce for vegan option.
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 clove garlic, minced
Instructions
Preparation
- Wash the fresh produce. Julienne the cucumber and carrots. Slice the red bell pepper.
- Gather the mint and cilantro leaves, discarding any tough stems.
Cook the Noodles
- Bring a pot of water to a boil. Add the rice noodles and cook for 5-7 minutes until tender but slightly firm.
- Drain and rinse the noodles under cold water to stop cooking.
Prepare the Dressing
- In a mixing bowl, combine fish sauce, lime juice, sugar, and minced garlic. Whisk until sugar dissolves.
Combine Ingredients
- In a large bowl, combine the cooled rice noodles with the julienned cucumber, carrots, and sliced bell pepper.
- Add the fresh mint and cilantro, and toss gently.
Finish the Salad
- Drizzle the dressing over the salad and toss to coat.
- Top with chopped peanuts before serving.
Taste and Adjust
- Taste the salad and adjust seasoning with more lime juice or salt if necessary.
Notes
Can be made ahead of time; the flavors improve after sitting. Store in an airtight container in the refrigerator and consume within 3 days.