Vietnamese-Inspired Rice Noodle Salad with Lemongrass Dressing

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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 crisp vegetables and herbs, dressed in a tangy and aromatic lemongrass-lime dressing. This Vietnamese-inspired salad recipe (gluten free), ready in about 20 minutes, pairs rice vermicelli noodles, carrot, 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 210 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 210 cal/serving

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Ingredients

7 oz rice vermicelli noodles
1 medium, julienned carrot
1 medium, julienned cucumber
1/4 cup, chopped fresh mint leaves
1/4 cup, chopped fresh cilantro leaves
2 stalks, thinly sliced green onions
1 stalk, finely minced lemongrass stalk
3 tbsp lime juice
2 tbsp fish sauce
1 tbsp brown sugar
1 clove, minced garlic clove
1/4 tsp (optional) red chili flakes

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Instructions

Step 1: Bring a large pot of water to a boil. Add 7 oz rice vermicelli noodles and cook for 3-4 minutes until just tender. Drain and rinse under cold water to stop cooking. Set aside.
Step 2: In a small bowl, whisk together 1 finely minced lemongrass stalk, 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, 1 minced garlic clove, and 1/4 tsp red chili flakes until sugar dissolves and dressing is fragrant.
Step 3: In a large bowl, combine the cooked noodles, 1 medium julienned carrot, 1 medium julienned cucumber, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, and 2 thinly sliced green onions. Pour the lemongrass dressing over the salad and toss gently to coat. Serve chilled or at room temperature.