Refreshing Vietnamese Rice Noodle Salad with Lime-Chili Dressing
A light and fresh Vietnamese rice noodle salad tossed with crisp vegetables, herbs, and a tangy lime-chili dressing. This vietnamese-inspired salads ready in about 20 minutes blends rice vermicelli noodles, medium, julienned cucumber, medium, shredded carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 260 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Refreshing Vietnamese Rice Noodle Salad with Lime-Chili Dressing take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Refreshing Vietnamese Rice Noodle Salad with Lime-Chili Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Refreshing Vietnamese Rice Noodle Salad with Lime-Chili 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 Refreshing Vietnamese Rice Noodle Salad with Lime-Chili 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 Refreshing Vietnamese Rice Noodle Salad with Lime-Chili 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.
