Vietnamese•quick
25-Minute Cold Vietnamese Noodle Salad
Requiring minimal cooking, this Vietnamese noodle salad is the perfect lunch or weeknight dinner. Customize this salad to your tastes by adding all your favorite vegetables, herbs, and toppings.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz vermicelli noodles
- 2 cup cucumbers (thinly sliced)
- 1 cup carrots (julienned)
- ¼ cup green onions (thinly sliced)
- ¼ cup cilantro (minced)
- 1 cup bean sprouts
- ¼ cup mint
- ¼ cup fried shallots
- ⅓ cup Vietnamese dipping sauce
Instructions
- 1
Bring water to a boil and add the vermicelli noodles. Boil until cooked through. Set aside to cool (5-10 minutes).
- 2
While the vermicelli is cooking, cut your cucumbers, carrots, green onions, and cilantro. Add them to a bowl.
- 3
Add the bean sprouts, mint, and fried shallots to the bowl.
- 4
Once the vermicelli noodles are cool, add them to the bowl.
- 5
Drizzle Vietnamese dipping sauce over the salad. Toss until thoroughly mixed.
- 6
Serve with an extra topping of fried shallots.