Vietnamese-Inspired Rice Noodle Salad with Lemongrass and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (gluten free), ready in about 20 minutes, pairs rice vermicelli noodles, lemongrass stalks (white part only), lime juice 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 rice, quinoa, or a quick salad. 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

6 oz rice vermicelli noodles
2 stalks, finely minced lemongrass stalks (white part only)
3 tbsp lime juice
2 tbsp fish sauce
1 tbsp brown sugar
2 cloves minced garlic
1 cup shredded carrot
1 cup thinly sliced cucumber
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup chopped roasted peanuts
1 small (optional) sliced red chili

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Instructions

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.
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.
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.
Step 4: Pour the lemongrass dressing over the noodle mixture and toss gently to coat all ingredients evenly.
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.