Vietnamese Rice Noodle Salad

Vietnamese rice noodle salad with vermicelli, herbs, vegetables, fish sauce dressing and crispy dried shrimp topping.  Fresh herbs, crunchy vegetables and bright flavours come together in a bowl that instantly brings back those Vietnam cravings. #vietnamesefood #bunnoodles #ricenoodlesalad #freshflavours #asiancuisine

There are dishes you cook because they are easy, and there are dishes you cook because they bring back memories. Vietnamese Rice Noodle Salad does both for me.

Since our trip to Vietnam, we have been craving those flavours more often than usual. We already loved the cuisine before, but after experiencing it firsthand, it easily climbed higher on our list of favourites. Everything felt fresh, vibrant and balanced. Every meal had that combination of textures and flavours that just made sense.

This dish captures that feeling perfectly. It is light, refreshing and layered with flavour, yet incredibly simple to put together.

A Bowl Built on Balance

At its core, Vietnamese Rice Noodle Salad is all about balance. You have soft rice vermicelli as the base, crisp vegetables for texture, fresh herbs for brightness and a dressing that ties everything together.

The dressing, nước chấm, is what defines the dish. It brings together fish sauce, lime, sugar, garlic and chilli into something that is sweet, salty, sour and slightly spicy all at once. It is not overpowering, but it lifts everything in the bowl.

Each component plays a role. The noodles provide comfort, the vegetables bring crunch, and the herbs add that unmistakable freshness that Vietnamese cuisine is known for.

Street Food Roots and Cultural Influence

This dish has its roots in Vietnamese street food culture, where quick, fresh meals are part of everyday life. Bowls of bún, as they are commonly known, have been served for decades, often topped with grilled meats, spring rolls or tofu.

Rice noodles themselves have been part of Vietnamese cuisine for centuries. Their versatility allows them to be used in soups like phở or in cold dishes like this one. They are light, easy to prepare and perfect for hot weather.

The philosophy behind the dish reflects broader Vietnamese cooking traditions, which emphasise freshness, minimal oil and a careful balance of flavours. Influences from Chinese cooking can also be seen, especially in the use of noodles and stir fry techniques, but the identity of the dish remains distinctly Vietnamese.

A Dish That Travels Well

One of the reasons this dish has become so popular worldwide is its adaptability. As Vietnamese communities moved across different countries, they brought recipes like this with them. The ingredients changed slightly depending on availability, but the structure stayed the same.

That is why you will find different versions today, some with grilled pork, others with beef, chicken or even vegetarian options. The base remains consistent, but the toppings evolve.

For this version, I decided to focus on the salad itself. You can pair it with any grilled meat you like, but even on its own, it already delivers so much.

Adding My Own Touch

I added something personal to this version, hibe. These small dried shrimps are something I use often, especially when I want to add a punch of umami.

I pan fried them until crispy, then used the same oil to flavour the noodles. That simple step adds another layer to the dish. You get that slight crunch from the shrimp and a deeper savoury note from the infused oil.

It is not traditional, but it fits naturally into the dish. That is the beauty of recipes like this. They give you room to adjust while still keeping their identity intact.

Texture and Freshness in Every Bite

What I love most about this dish is the contrast in textures. The noodles are soft and light, the vegetables are crisp, and the peanuts add a nutty crunch. The herbs bring a burst of freshness that makes every bite feel clean and balanced.

It is the kind of dish that does not weigh you down. Instead, it leaves you feeling satisfied but still light.

Final Thoughts

Vietnamese Rice Noodle Salad is a perfect example of how simple ingredients can come together to create something special. It is fresh, vibrant and incredibly versatile.

For me, it is more than just a salad. It is a reminder of our trip, of street food stalls, of those bowls filled with colour and flavour that we kept going back to.

And now, it is something we can recreate at home whenever those cravings hit.

Vietnamese Rice Noodle Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 4 1x
• Category: Salad
• Cuisine: Vietnamese

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Description

Vietnamese rice noodle salad with vermicelli, herbs, vegetables, fish sauce dressing and crispy dried shrimp topping.

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Ingredients

Units USM Scale 1x2x3x

Salad

• 150 g rice vermicelli noodles
• 1 cup shredded carrots
• 1 cup cucumber strips
• 1 cup bean sprouts
• 1 cup chopped lettuce
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 2 stalks green onions, sliced
• 1/4 cup roasted peanuts, crushed
• 3 tbsp hibe (dried shrimp)
• 3 tbsp neutral oil

Dressing

• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2 tbsp sugar
• 2 tbsp water
• 1 clove garlic, minced
• 1 red chilli, sliced

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Instructions

1. Cook rice vermicelli according to package instructions. Rinse under cold water and drain well.
2. Prepare the vegetables by arranging lettuce, carrots, cucumber, bean sprouts, herbs and green onions in a large bowl.
3. Heat oil in a small pan and fry the dried shrimp until golden and crisp. Remove and reserve both the shrimp and the oil.
4. In a bowl, mix fish sauce, lime juice, sugar, water, garlic and chilli until the sugar dissolves.
5. Add noodles to the vegetables and drizzle some of the shrimp infused oil over them.
6. Top with crispy hibe and crushed peanuts.
7. Pour dressing over the salad just before serving and toss well.

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