Special Diet - Created Date : 3.11.2019

Fresh and Easy Vietnamese Noodle Salad

Fresh and Easy Vietnamese Noodle Salad

Fresh and Easy Vietnamese Noodle Salad

This light and refreshing vermicelli noodle salad gets its inspiration from one of my favorite dishes of all time, Vietnamese bun salads, with fresh slivered veggies in a tangy Vietnamese rice vinegar dressing, making it a simple side dish to serve with grilled meats and chicken.

The first time I made a version of this salad was when my husband and I were newlyweds. One of our wedding gifts was a version of this countertop roaster/griller contraption. The first dish we made with the roaster was from the recipe book that came along with it, a version of Asian roasted chicken in a peanut sauce that was served with a simple vermicelli noodle salad very similar to this one I’m sharing today. Or at least that’s what I remember.

That chicken dish was pretty much the only thing we ever made in the roaster. It became yet another gadget to add to our assortment of kitchen appliances that begs one to question, “But do I really need it?” We admitted it just didn’t justify the room it took up in our cramped kitchen so we eventually parted ways.


But this noodle salad…it’s here to stay.

Noodle pasta salads that don’t require any cooking are a bit of an anomaly. Wait. What? You can make noodles and skip the rolling boil in a large stockpot or cooking in a brothy soup? Noodles that are soft, pliable, and twirlable but haven’t spent any time in a bubbling vat of water? But how?

It’s all in the noodle. Specifically, Asian vermicelli noodles.

What’s the Difference Between Rice Noodles and Mung Bean Noodles?

Vermicelli noodles are thin and flexible when cooked and are a popular filling in Asian spring rolls. I most often encounter two styles of vermicelli noodles when I’m grocery shopping, so what’s the difference?

Rice vermicelli noodles are just a tad firmer when cooked, whiter in color and more opaque. Cellophane vermicelli noodles, which look very similar in the package to the rice noodle variety, are also called bean threads or glass noodles and are made from mung bean starch. When cooked, they have a more slippery, gelatinous feel, and look more translucent.

Despite their difference, both kinds of noodles can be used in this dish. I prefer the rice vermicelli noodles, but when I pick up the wrong package at the store, in the end I’m just as happy with either. One of their most attractive attributes to both of these styles of noodles is they soften quickly in boiling water in just a few minutes, so they can be prepared quickly. I use my teapot to prepare the boiling water and simply pour it over the noodles that are then ready in just a few minutes.

The dressing for the softened noodles and shredded veggies is a tangy sweet and sour Vietnamese sauce called nuoc cham. It’s made with fish sauce and seasoned rice vinegar. In choosing fish sauce, always choose a high quality fish sauce that hasn’t been left opened in your cupboard for too long (the fishy flavor will become more pronounced.) This is my favorite quality fish sauce.

I use seasoned rice vinegar instead of regular rice vinegar because it already has a little sugar in it and I like it best for salad dressings. However, if you prefer to have more control over the amount of sugar in the dressing, use regular rice vinegar and add more or less sugar I’ve listed in the recipe to your taste.

Fresh and Easy Vietnamese Noodle Salad

This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.


12ouncesthin Asian vermicelli noodles such as rice stick or mung bean


2cucumbersseeded and shredded

4green onionchopped

1 1/2cupsfresh bean sprouts

1/3cupchopped cilantro

1/2cupfish sauce

1/2cupseasoned rice vinegar


2clovesgarlicpressed or minced

1/4teaspooncrushed red pepper



Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.

In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.

I am actually trying to comment about your recipe for Creamy-Pasta-Salmon-Asparagus. I can’t seem to find it on any of your pages. I was excited to try this and when I did, I found it was very dry because there wasn’t enough sauce to cover all the pasta. I wouldn’t use a whole box (1 pound) of the pasta. There just isn’t enough sauce to cover it all. I eventually made a white sauce to moisten it so it was edible.

Love this recipe! I made it tonight with the satay chicken and the sweet and sour cucumbers. Thanks for offering recipes for a full dinner. We enjoyed all of them. Just Wondering if your recipe should call for 2 oz noodles rather than 12? From your photos, our salad with 12 oz of noodles was much bigger. Can’t wait to look through your website and try more of your recipes.

Keep up the great work!

This was wonderful! I didn’t have garlic so I used garlic powder. Added a tsp of Pad Thai sauce, too! I am too lazy to shred all those veggies, so I mixed a bag of Asian salad mix with a bag of tri color shredded cabbage and added cilantro. Next time I will get the bean sprouts and try spicy shrimp. Thank you!

Made this salad last night and it as delicious. I added a few Asian items such as ginger and sweet chili sauce to the dressing, also a splash of balsamic vinegar.

Threw in some sliced black olives, and topped with grilled chicken marinaded with soy sauce, seasame oil and maple syrup.

Husband couldn’t stop raving.

Next time I will try my hand at fried tofu.

Thanks as always, Heidi!

What Designers Can Try From Martha Stewart?

Like every housewife, Martha Stewart, a long-time developer of experience, can teach a few things to UX practitioners to bring back users for more.

You can compare the experience of spending time with people living in their homes to experience a brand. When you enter the home of a truly wonderful host, you are faced with a number of carefully designed options designed to give you a positive experience. In other words: you are experiencing the ın brand ”of that household.

Pleasant tastes, ambience and lighting, welcoming cuddles and talking, the best hosts are planning every experience that their guests will experience, taking into account all their senses and emotional reactions. Like every brand, good hosts want their guests to come back for more.

Although some houses have played a role in persuading people to carefully consider their guests' multi-sensual needs while Martha Stewart, Candice Olson, and Jonathan Adler had such personalities, many homeowners have done this in multiple points of contact for generations. In many ways, we can say that homeowners are original experience designers.

Like every good host, brands also want consumers to enjoy the experience of their products. However, very often, they do not understand the spectrum of the multi-sensory needs of their customers and thus fall behind the expectations of the meeting.

Brands, Martha, Candice and Jonathan, by considering the three important principles, including the best daily hosts, brands can design meaningful, multi-sensory experiences and establish long-term relationships with customers.

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