Description
A refreshing and light Vietnamese-style Vermicelli Noodle Salad combining tender vermicelli noodles with crunchy cabbage, carrots, bean sprouts, and fresh herbs, all tossed in a tangy, slightly sweet dressing. Perfect for a quick lunch or a healthy side dish.
Ingredients
Scale
Salad
- 100g / 4 oz dried vermicelli noodles
- 2 cups white or green cabbage, shredded
- 1 1/2 cups shredded carrot (about 1 medium carrot)
- 1 1/2 cups bean sprouts
- 2 green onions, finely sliced
- 1/2 cup coriander (cilantro) leaves
- Red chilli, finely sliced (optional)
Dressing
- 2 tbsp light soy sauce
- 2 tbsp rice wine vinegar
- 1 1/2 tsp sugar
- 1 1/2 tbsp grapeseed oil (or any other neutral oil)
- 1 garlic clove, minced
- 1 birds eye chilli, finely minced
Garnish (optional)
- Fried Asian Shallots
Instructions
- Make the dressing: Combine the light soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and finely minced birds eye chilli in a jar. Shake well to mix and set aside for 5 minutes to allow the flavors to infuse.
- Prepare the vermicelli noodles: Soak the dried vermicelli noodles according to the packet instructions, usually in warm or boiling water for about 2 minutes. Drain thoroughly, then spread out and set aside for 10 minutes to allow excess water to drain off. If the noodles still seem wet, transfer them onto a clean tea towel to dry further, as watery noodles dilute the salad’s flavor.
- Combine salad ingredients: In a large mixing bowl, add the drained vermicelli noodles along with shredded cabbage, shredded carrot, bean sprouts, sliced green onions, coriander leaves, and sliced red chilli if using. Toss gently to distribute evenly.
- Toss with dressing and serve: Just before serving, pour the prepared dressing over the salad and toss everything together to coat well. Garnish with fried Asian shallots if desired for added texture and flavor.
Notes
- For best flavor, soak and drain the noodles well to prevent a watery salad.
- Adjust the amount of chilli according to your preferred spice level.
- Fried Asian shallots add a lovely crunch and umami note but can be omitted if unavailable.
- This salad can be made a few hours ahead, but toss with dressing just before serving to keep noodles from becoming soggy.
- Substitute grapeseed oil with any mild-flavored vegetable oil if preferred.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for soaking noodles)
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Keywords: Vermicelli Noodle Salad, Vietnamese Salad, Light Salad, Healthy Noodle Salad, Vegan Salad, Asian Salad, Fresh Herb Salad
