Quick Vietnamese Rice Noodle Salad with Lemongrass Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light and fresh rice noodle salad tossed with crunchy vegetables and a zesty lemongrass-lime dressing. This vietnamese-inspired salads ready in about 20 minutes pairs rice vermicelli noodles, carrot, julienned, cucumber, thinly sliced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (11 ratings) Prep: 15 min Cook: 5 min Serves 4 Vietnamese cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 6 ounces rice vermicelli noodles and cook for 4 minutes until tender but firm. Drain and rinse under cold water to stop cooking, then drain well.
  2. Step 2: In a large bowl, combine the noodles with 1 medium julienned carrot, 1 thinly sliced cucumber, 1 thinly sliced red bell pepper, 1/4 cup fresh mint leaves, 1/4 cup fresh cilantro leaves, and 2 sliced green onions.
  3. Step 3: In a small bowl, whisk together 1 finely minced lemongrass stalk, 3 tablespoons lime juice, 2 tablespoons fish sauce, 1 tablespoon honey, 1 minced garlic clove, 1/4 teaspoon red chili flakes, and 2 tablespoons vegetable oil until well combined.
  4. Step 4: Pour the dressing over the noodle salad and toss gently to combine. Sprinkle 1/4 cup chopped peanuts on top just before serving for crunch.

Frequently asked questions

How long does Quick Vietnamese Rice Noodle Salad with Lemongrass Dressing take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Quick Vietnamese Rice Noodle Salad with Lemongrass Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vermicelli noodles from drying out.

Can I substitute ingredients in Quick Vietnamese Rice Noodle Salad with Lemongrass Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quick Vietnamese Rice Noodle Salad with Lemongrass Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Quick Vietnamese Rice Noodle Salad with Lemongrass Dressing?

Vietnamese salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes