Vietnamese Regional Rice Noodle Salad with Lemongrass Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing Vietnamese-inspired rice noodle salad tossed with crisp vegetables and herbs, dressed in a fragrant lemongrass and lime vinaigrette for a bright, regional flavor. This vietnamese-inspired rice & grains ready in about 20 minutes blends rice vermicelli noodles, medium, julienned cucumber, medium, julienned carrots 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 280 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 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a boil and add 8 oz rice vermicelli noodles. Cook for 4 minutes until tender but still firm. Drain and rinse under cold water to stop cooking, then drain well.
  2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp fish sauce, 1 tbsp honey, 1 tbsp vegetable oil, 1 finely minced lemongrass stalk (white part only), 2 minced garlic cloves, and 1/4 tsp red chili flakes until well combined and fragrant.
  3. Step 3: In a large mixing bowl, combine the cooked noodles, 1 medium julienned cucumber, 2 medium julienned carrots, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, and 1/4 cup chopped fresh basil. Pour the lemongrass dressing over and toss gently to coat everything evenly.
  4. Step 4: Transfer salad to serving plates and sprinkle 1/4 cup chopped roasted peanuts on top for crunch and texture.

Frequently asked questions

How long does Vietnamese Regional 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 Regional 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 Regional 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 Regional 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.

What goes well with Vietnamese Regional Rice Noodle Salad with Lemongrass Dressing?

Vietnamese rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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