Vietnamese-Inspired Regional Rice Vermicelli Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bright and fresh rice vermicelli salad with crisp vegetables, fresh herbs, and a tangy fish sauce dressing inspired by regional Vietnamese flavors. This vietnamese-inspired salads ready in about 20 minutes pairs rice vermicelli noodles, medium, julienned carrots, medium, julienned cucumber 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.

Prep: 15 min Cook: 5 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to boil. Add 6 oz rice vermicelli noodles and cook according to package instructions, about 3-4 minutes, until tender but still firm. Drain and rinse under cold water, then set aside.
  2. Step 2: In a large bowl, combine 2 julienned carrots, 1 julienned cucumber, 1 thinly sliced small red bell pepper, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, 2 minced garlic cloves, 1/4 tsp red chili flakes, and 1 tbsp vegetable oil until sugar dissolves and dressing is well combined and fragrant.
  4. Step 4: Add the cooled rice vermicelli noodles to the bowl with vegetables, pour the dressing over, and toss gently to combine. Sprinkle 1/4 cup chopped roasted peanuts on top before serving.

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Frequently asked questions

How long does Vietnamese-Inspired Regional Rice Vermicelli Salad 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 Vietnamese-Inspired Regional Rice Vermicelli Salad?

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 Vietnamese-Inspired Regional Rice Vermicelli Salad?

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 Vietnamese-Inspired Regional Rice Vermicelli Salad 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 Vietnamese-Inspired Regional Rice Vermicelli Salad?

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.

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