Vietnamese-Inspired Rice Noodle Salad with Lemongrass and Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing rice noodle salad tossed with lemongrass dressing, fresh mint, cilantro, and crunchy vegetables for a vibrant and light meal. This vietnamese-inspired pasta (gluten free) ready in about 20 minutes pairs rice vermicelli noodles, lime juice, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a boil and cook 6 oz rice vermicelli noodles according to package instructions, about 4-5 minutes. Drain and rinse under cold water to stop cooking.
  2. Step 2: In a small bowl, whisk together 2 finely minced lemongrass stalks (white parts only), 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, and 2 minced garlic cloves until sugar dissolves and dressing is well combined.
  3. Step 3: In a large mixing bowl, combine the cooked noodles, 1 cup shredded carrot, 1 cup thinly sliced cucumber, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro.
  4. Step 4: Pour the lemongrass dressing over the noodle mixture and toss gently to coat all ingredients evenly.
  5. Step 5: Transfer to serving bowls and garnish with 1/4 cup chopped roasted peanuts and 1 sliced small red chili if desired for heat.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Vietnamese-Inspired Rice Noodle Salad with Lemongrass and Fresh Herbs 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 Rice Noodle Salad with Lemongrass and Fresh Herbs?

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 Rice Noodle Salad with Lemongrass and Fresh Herbs?

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 Rice Noodle Salad with Lemongrass and Fresh Herbs 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.

Is Vietnamese-Inspired Rice Noodle Salad with Lemongrass and Fresh Herbs gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes