Vietnamese-Inspired Rice Noodle Salad with Lemongrass Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing rice noodle salad tossed with crisp vegetables and herbs, dressed in a tangy and aromatic lemongrass-lime dressing. This vietnamese-inspired salads (gluten free) ready in about 20 minutes blends rice vermicelli noodles, medium, julienned carrot, medium, julienned cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.

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Frequently asked questions

How long does Vietnamese-Inspired Rice Noodle Salad with Lemongrass Dressing take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vietnamese-Inspired Rice Noodle Salad with Lemongrass Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Vietnamese-Inspired Rice Noodle Salad with Lemongrass Dressing?

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 Dressing 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 Dressing 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.

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