Vietnamese-Inspired Rice Noodle Salad with Citrus-Herb Dressing

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A refreshing rice noodle salad tossed with herbs and crisp vegetables, dressed in a bright citrus-herb vinaigrette reminiscent of the multicultural fabric of the US. This Vietnamese-inspired salad recipe, ready in about 20 minutes, pairs rice vermicelli noodles, carrot, julienned, cucumber, julienned 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.

Ingredients

• 6 oz rice vermicelli noodles
• 1 medium carrot, julienned
• 1 medium cucumber, julienned
• 1 medium red bell pepper, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 3 stalks green onions, thinly sliced
• 2 tbsp peanut oil
• 3 tbsp fresh lime juice
• 2 tbsp fish sauce
• 1 tbsp honey
• 1 garlic clove, minced
• 1/4 tsp red chili flakes
• 1/4 cup crushed roasted peanuts

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of water to a boil and add 6 oz rice vermicelli noodles. Cook for 4-5 minutes until tender but still firm, then drain and rinse under cold water to stop cooking and prevent sticking.
2. Step 2: In a large mixing bowl, combine 1 medium julienned carrot, 1 medium julienned cucumber, 1 medium thinly sliced red bell pepper, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, and 3 thinly sliced green onions.
3. Step 3: Whisk together 2 tbsp peanut oil, 3 tbsp fresh lime juice, 2 tbsp fish sauce, 1 tbsp honey, 1 minced garlic clove, and 1/4 tsp red chili flakes until emulsified and fragrant.
4. Step 4: Add the cooled noodles to the bowl with vegetables and pour the citrus-herb dressing over top. Toss gently to evenly combine and coat everything in the dressing.
5. Step 5: Transfer the salad to serving bowls and sprinkle 1/4 cup crushed roasted peanuts on each for a crunchy finish.