Vietnamese-Inspired Rice Vermicelli Salad

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A bright and fresh rice vermicelli salad with crisp vegetables, fresh herbs, and a tangy fish sauce dressing inspired by regional Vietnamese flavors. This Vietnamese-inspired salad recipe, ready in about 20 minutes, pairs rice vermicelli noodles, carrots, 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 280 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

• 6 oz rice vermicelli noodles
• 2 medium, julienned carrots
• 1 medium, julienned cucumber
• 1 small, thinly sliced red bell pepper
• 1/4 cup, chopped fresh mint leaves
• 1/4 cup, chopped fresh cilantro leaves
• 1/4 cup, chopped roasted peanuts
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2, minced garlic cloves
• 1/4 tsp red chili flakes
• 1 tbsp vegetable oil

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of water to boil. Add 6 oz rice vermicelli noodles and cook according to package instructions, about 3-4 minutes, until tender but still firm. Drain and rinse under cold water, then set aside.
2. Step 2: In a large bowl, combine 2 julienned carrots, 1 julienned cucumber, 1 thinly sliced small red bell pepper, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro.
3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, 2 minced garlic cloves, 1/4 tsp red chili flakes, and 1 tbsp vegetable oil until sugar dissolves and dressing is well combined and fragrant.
4. Step 4: Add the cooled rice vermicelli noodles to the bowl with vegetables, pour the dressing over, and toss gently to combine. Sprinkle 1/4 cup chopped roasted peanuts on top before serving.