Refreshing Vietnamese Rice Noodle Salad with Lime-Chili Dressing

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light and fresh Vietnamese rice noodle salad tossed with crisp vegetables, herbs, and a tangy lime-chili dressing. This Vietnamese-inspired salad recipe, ready in about 20 minutes, pairs rice vermicelli noodles, cucumber, carrot 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 260 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.

Prep: 15 min Cook: 5 min Serves 4 Vietnamese cuisine 260 cal/serving

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Ingredients

8 oz rice vermicelli noodles
1 medium, julienned cucumber
1 medium, shredded carrot
1/2 cup, chopped fresh mint leaves
1/2 cup, chopped fresh cilantro leaves
1/4 cup, chopped roasted peanuts
1/4 cup lime juice
3 tbsp fish sauce
1 tbsp sugar
1/2 tsp red chili flakes
2, minced garlic cloves
2 tbsp vegetable oil

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Instructions

Step 1: Bring a large pot of water to boil. Add 8 oz rice vermicelli noodles and cook for 4-5 minutes until soft but still slightly firm; drain and rinse under cold water to stop cooking.
Step 2: In a large mixing bowl, combine 1 medium julienned cucumber, 1 medium shredded carrot, 1/2 cup chopped fresh mint, and 1/2 cup chopped fresh cilantro.
Step 3: In a small bowl, whisk together 1/4 cup lime juice, 3 tbsp fish sauce, 1 tbsp sugar, 1/2 tsp red chili flakes, 2 minced garlic cloves, and 2 tbsp vegetable oil until sugar dissolves and dressing is well combined.
Step 4: Add the cooled noodles to the vegetables and pour the dressing over. Toss gently until everything is evenly coated.
Step 5: Top the salad with 1/4 cup chopped roasted peanuts before serving chilled or at room temperature for a bright, refreshing meal.