Vietnamese-Inspired Rice Noodle Salad with Fresh Herbs and Lime Dressing

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A bright, refreshing salad featuring rice noodles, crunchy vegetables, and a tangy lime dressing. This Vietnamese-inspired salad recipe, ready in about 25 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 320 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

• 7 oz rice vermicelli noodles
• 1 medium carrot, julienned
• 1 medium cucumber, julienned
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 3 green onions, sliced
• 1/4 cup roasted peanuts, chopped
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp water
• 1/4 tsp red chili flakes
• 1 tbsp vegetable oil

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Instructions

1. Step 1: Bring a large pot of water to a boil. Add 7 oz rice vermicelli noodles and cook for 4-5 minutes until tender but still slightly chewy. Drain and rinse under cold water to stop cooking.
2. Step 2: In a large bowl, combine 1 julienned carrot, 1 julienned cucumber, 1 thinly sliced red bell pepper, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, and 3 sliced green onions.
3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, 1 tbsp water, 1/4 tsp red chili flakes, and 1 tbsp vegetable oil until sugar dissolves and dressing is well combined.
4. Step 4: Add the drained noodles to the vegetable and herb mixture and pour the dressing over. Toss gently until everything is evenly coated.
5. Step 5: Sprinkle 1/4 cup chopped roasted peanuts on top just before serving for crunch.