12 Fresh Vietnamese Noodle Salad Recipes for Crisp Veggies With Light Flavor

When the weather gets warmer, I find myself craving the fresh and vibrant flavors of Vietnamese noodle salads. There’s something so delightful about the combination of crisp veggies, fragrant herbs, and tender noodles. Whether it’s the classic Bun Thit Nuong or a refreshing shrimp and mango mix, these salads offer a burst of color and taste. They’re perfect for those looking for a light yet satisfying meal. Ready to explore more?

Classic Vietnamese Vermicelli Salad (Bun Thit Nuong)

Classic Vietnamese Vermicelli Salad, also known as Bun Thit Nuong, is a revitalizing and flavorful dish that perfectly embodies the vibrant and fresh ingredients of Vietnamese cuisine. This dish combines tender, marinated grilled pork with a medley of fresh herbs, crisp vegetables, and soft vermicelli noodles, all brought together with a savory and tangy nuoc cham dressing.

It’s a perfect meal for warmer days, offering a delightful balance of flavors and textures that are sure to satisfy your taste buds.

One of the most appealing aspects of Bun Thit Nuong is its versatility. You can easily adjust the ingredients to suit your preferences, whether you prefer more vegetables, a spicier dressing, or a different protein such as chicken or tofu.

This dish isn’t only delicious but also healthy, as it’s packed with nutrients from the fresh vegetables and lean protein. Whether you’re preparing it for a family dinner or a gathering with friends, this Vietnamese vermicelli salad is sure to impress.

Ingredients (serves 4-6):

• 1 lb pork shoulder or pork loin, thinly sliced
• 1 tablespoon lemongrass, finely chopped
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 1 package (14 oz) rice vermicelli noodles
• 2 cups lettuce, shredded
• 1 cup bean sprouts
• 1 cucumber, julienned
• 1 cup fresh herbs (mint, cilantro, Thai basil)
• 1/2 cup roasted peanuts, chopped
• 1/4 cup pickled carrots and daikon (optional)
• Nuoc cham dressing:
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 1/4 cup water
• 2 tablespoons sugar
• 2 cloves garlic, minced
• 1 Thai chili, thinly sliced (optional)

Cooking Instructions:

1. Marinate the Pork: In a large bowl, combine the sliced pork with lemongrass, fish sauce, soy sauce, sugar, garlic, and black pepper. Mix well to make certain the pork is evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
2. Prepare the Vermicelli Noodles: Cook the rice vermicelli noodles according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and prevent sticking. Drain well and set aside.
3. Make the Nuoc Cham Dressing: In a small bowl, whisk together the fish sauce, lime juice, water, sugar, garlic, and Thai chili until the sugar is dissolved. Adjust seasoning to taste, adding more lime juice or fish sauce if needed.
4. Grill the Pork: Preheat a grill or grill pan to medium-high heat. Grill the marinated pork slices for about 3-4 minutes on each side, or until they’re cooked through and have a nice char. Remove from heat and let them rest for a few minutes.
5. Assemble the Salad: In large serving bowls, divide the cooked vermicelli noodles. Top with grilled pork, lettuce, bean sprouts, cucumber, fresh herbs, and pickled vegetables if using. Sprinkle with chopped peanuts.
6. Serve: Drizzle the nuoc cham dressing over each serving and toss lightly to combine. Serve immediately with additional dressing on the side.

Extra Tips:

For the best results, make sure that your pork slices are thin and evenly marinated to absorb all the flavors. If you prefer a spicier kick, you can increase the amount of Thai chili in the nuoc cham dressing or add some sliced fresh chilies directly to the salad.

Additionally, feel free to experiment with the herb mixture, adjusting the proportions to your liking or availability. If preparing ahead, keep the components separate and assemble just before serving to maintain the freshness and crispness of the ingredients.

Lemongrass Chicken Noodle Salad

Lemongrass Chicken Noodle Salad is a vibrant and invigorating dish that combines the zesty flavors of lemongrass with tender chicken, crunchy vegetables, and delicate rice noodles. This Vietnamese-inspired salad is perfect for a light lunch or dinner, offering a balance of textures and tastes that are both satisfying and nutritious.

The lemongrass marinade infuses the chicken with a fragrant aroma, while the fresh herbs and vegetables add layers of flavor and crunch. The dish is traditionally served with a tangy dressing that ties all the elements together, providing a burst of umami and a hint of sweetness.

This noodle salad isn’t only delicious but also visually appealing, making it ideal for entertaining guests or enjoying a flavorful meal at home. Whether you’re a fan of Vietnamese cuisine or just looking to try something new, Lemongrass Chicken Noodle Salad is a must-try recipe that brings the vibrant tastes of Southeast Asia to your table.

Ingredients (serving size of 4-6 people):

• 1 lb (450g) boneless, skinless chicken thighs
• 2 stalks of lemongrass, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 pack (14 oz) rice vermicelli noodles
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 cup bean sprouts
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/2 cup roasted peanuts, roughly chopped
• 1 lime, cut into wedges

Dressing:

• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 red chili, finely chopped (optional)
• 2 tablespoons water

Cooking Instructions:

1. Marinate the Chicken: In a bowl, combine the lemongrass, garlic, fish sauce, soy sauce, honey, and vegetable oil. Add the chicken thighs and coat well with the marinade. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
2. Cook the Noodles: While the chicken is marinating, cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
3. Prepare the Vegetables and Herbs: Julienne the cucumber and carrot, and wash the bean sprouts. Pick the mint and cilantro leaves from their stems and roughly chop them if needed. Set all aside for assembly.
4. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest for a few minutes before slicing into strips.
5. Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, red chili (if using), and water until the sugar is dissolved. Adjust the taste to your preference.
6. Assemble the Salad: In a large bowl or individual serving plates, combine the cooked noodles, sliced chicken, julienned vegetables, bean sprouts, mint, and cilantro. Drizzle the dressing over the salad and toss gently to combine.
7. Serve: Garnish with roasted peanuts and serve with lime wedges on the side for an extra citrusy kick.

Extra Tips:

For the best flavor, make sure the lemongrass is finely chopped to release its aromatic oils effectively. If lemongrass is unavailable, you can substitute with lemongrass paste found in some grocery stores.

To save time, you can prepare the dressing and chop the vegetables ahead of time. For a more intense flavor, consider marinating the chicken overnight. Adjust the heat level by adding more or less chili to the dressing according to your preference.

Enjoy your Lemongrass Chicken Noodle Salad fresh, as the noodles and vegetables can lose their texture if left sitting for too long.

Spicy Beef and Herb Noodle Salad

Spicy Beef and Herb Noodle Salad is a revitalizing and flavorful dish that combines tender slices of beef, aromatic herbs, and rice noodles with a zesty dressing. This Vietnamese-inspired salad is perfect for warm weather and pairs well with a variety of side dishes.

It’s a vibrant, colorful meal that’s easy to prepare and sure to impress your family or guests. The combination of fresh herbs, spicy beef, and tangy dressing creates a harmonious blend of flavors that’s both satisfying and energizing.

This salad isn’t only delicious but also versatile. You can adjust the level of spiciness to your taste and experiment with different herbs to find your perfect combination. The dish is typically served cold or at room temperature, making it an ideal option for picnic lunches or as a revitalizing addition to a summer dinner menu.

With its balance of protein, carbohydrates, and greens, Spicy Beef and Herb Noodle Salad is a wholesome and nutritious meal.

Ingredients (Serving size: 4-6 people):

• 400g beef sirloin or flank steak
• 250g rice noodles
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1 teaspoon chili flakes (adjust to taste)
• 1 cup fresh mint leaves, roughly chopped
• 1 cup fresh cilantro leaves, roughly chopped
• 1 cup fresh basil leaves, roughly chopped
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1/4 cup roasted peanuts, chopped (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside to cool.
2. Marinate the Beef: In a bowl, mix together the fish sauce, soy sauce, lime juice, sugar, and chili flakes. Add the minced garlic and stir well. Place the beef in the marinade, making sure it’s well-coated. Let it marinate for at least 30 minutes to absorb the flavors.
3. Cook the Beef: Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the marinated beef, cooking for 4-5 minutes on each side until it’s browned and cooked to your desired doneness. Remove from the heat and let it rest for a few minutes before slicing thinly against the grain.
4. Assemble the Salad: In a large salad bowl, combine the cooled rice noodles, cucumber slices, carrot julienne, and the fresh herbs. Add the sliced beef and toss everything together gently.
5. Add Dressing: Pour the remaining marinade over the salad as a dressing and toss again to make sure everything is well combined and coated with the dressing.
6. Garnish and Serve: Top the salad with chopped roasted peanuts for a crunchy texture. Season with additional salt and pepper if needed. Serve immediately or refrigerate for up to an hour before serving to allow the flavors to meld.

Extra Tips:

For the best flavor, try to use fresh herbs and adjust the combination to your liking. If you prefer a less spicy salad, reduce the amount of chili flakes.

You can also substitute the beef with chicken or tofu for a different protein option. Remember to slice the beef thinly to keep it tender and easy to eat. If you prepare the salad in advance, keep the dressing separate until just before serving to prevent the noodles from becoming too soft.

Shrimp and Mango Noodle Salad

Vietnamese cuisine is renowned for its fresh flavors and vibrant colors, and the Shrimp and Mango Noodle Salad is a perfect demonstration of this reputation. This dish is a delightful mix of tender shrimp, sweet mangoes, and invigorating rice noodles, all tossed in a tangy and spicy dressing. It balances the sweetness of mango, the savory taste of shrimp, and the crispness of fresh vegetables to create a truly satisfying meal. Perfect for a light lunch or a dinner starter, this salad is sure to impress with its burst of flavors and textures.

The Shrimp and Mango Noodle Salad isn’t only delicious but also quick and easy to prepare, making it an excellent choice for busy weeknights or casual gatherings. The key to this dish is using fresh ingredients and balancing the flavors to create a harmonious blend. By following the instructions carefully, you can create a dish that not only tastes great but is visually appealing as well. It’s a perfect marriage of sweet, savory, and spicy, which is the hallmark of Vietnamese cuisine.

Ingredients for 4-6 servings:

• 12 ounces of rice noodles
• 1 pound of shrimp, peeled and deveined
• 2 ripe mangoes, peeled and sliced
• 1 cup of bean sprouts
• 1 red bell pepper, thinly sliced
• 1/2 cup of fresh mint leaves
• 1/2 cup of fresh cilantro leaves
• 1/2 cup of roasted peanuts, chopped
• 3 tablespoons of fish sauce
• 3 tablespoons of lime juice
• 2 tablespoons of sugar
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil
• 1 garlic clove, minced
• 1-2 red chilies, finely chopped (optional)

Cooking Instructions:

1. Prepare the Noodles: Begin by soaking the rice noodles in hot water for about 10-15 minutes or until they’re soft. Once softened, drain the noodles and rinse them under cold water to stop the cooking process. Set them aside to cool.
2. Cook the Shrimp: In a large pan, heat the sesame oil over medium heat. Add the garlic and sauté until fragrant. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and are fully cooked. Remove them from the pan and set aside to cool.
3. Prepare the Dressing: In a small bowl, combine the fish sauce, lime juice, sugar, soy sauce, and chopped chilies (if using). Mix well until the sugar is completely dissolved. Taste and adjust seasoning if necessary.
4. Assemble the Salad: In a large salad bowl, combine the cooled noodles, cooked shrimp, sliced mangoes, bean sprouts, and bell pepper. Add the mint and cilantro leaves for freshness. Pour the dressing over the salad and gently toss to combine all the ingredients.
5. Garnish and Serve: Top the salad with chopped roasted peanuts for a crunchy texture. Serve immediately, either as a standalone dish or as a side to your favorite Vietnamese main course.

Extra Tips:

When preparing the Shrimp and Mango Noodle Salad, verify that the shrimp is fresh and cleaned properly for the best taste. The mangoes should be ripe but firm, so they hold their shape in the salad.

Adjust the level of spiciness in the dressing according to your preference; you can omit the chilies for a milder version. For an extra burst of flavor, you can add a drizzle of hoisin sauce or crushed peanuts.

Finally, serve the salad immediately after tossing to keep the noodles from becoming soggy. Enjoy your invigorating Vietnamese creation!

Vegetarian Tofu Noodle Salad

This Vietnamese Vegetarian Tofu Noodle Salad is a revitalizing and wholesome dish that combines the vibrant flavors of fresh vegetables, herbs, and a tangy dressing with the satisfying texture of rice noodles and crispy tofu. Perfect for a light lunch or dinner, this salad is both nutritious and delicious, offering a delightful balance of sweet, sour, salty, and spicy notes typical of Vietnamese cuisine.

The tofu is marinated and pan-fried to achieve a crispy exterior, while the noodles and vegetables provide a revitalizing contrast, making it an ideal dish for warm weather or any occasion where a lighter meal is desired.

The salad is also highly customizable, allowing you to adjust the ingredients to suit your taste preferences or dietary needs. It’s naturally gluten-free if you use gluten-free soy sauce, and it can easily be made vegan by confirming that all sauces and ingredients are plant-based.

This recipe serves 4-6 people, making it perfect for a family meal or a small gathering. With its vibrant presentation and exquisite flavors, this Vegetarian Tofu Noodle Salad is sure to impress your guests and become a staple in your recipe collection.

Ingredients (Serves 4-6):

• 200g rice noodles
• 400g firm tofu, drained and cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 100g bean sprouts
• 1 handful fresh mint leaves
• 1 handful fresh cilantro leaves
• 1 handful fresh basil leaves
• 2 tablespoons roasted peanuts, chopped
• 1 lime, cut into wedges

For the Dressing:

• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 tablespoon water
• 1 teaspoon chili garlic sauce

Cooking Instructions:

1. Prepare the Noodles:

Cook the rice noodles according to the package instructions. Rinse them under cold water to stop the cooking process and set aside to drain.

2. Marinate the Tofu:

In a bowl, combine the cubed tofu with 2 tablespoons of soy sauce and let it marinate for about 15 minutes, stirring occasionally to confirm even coating.

3. Cook the Tofu:

Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Add the marinated tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from the pan and set aside.

4. Prepare the Dressing:

In a small bowl, whisk together the soy sauce, lime juice, rice vinegar, sugar, water, and chili garlic sauce until the sugar is dissolved. Adjust seasoning to taste.

5. Assemble the Salad:

In a large mixing bowl, combine the cooked noodles, cucumber, carrot, bell pepper, bean sprouts, mint, cilantro, and basil. Toss gently to mix.

6. Add Tofu and Dressing:

Add the crispy tofu cubes to the salad and pour the dressing over the top. Toss everything together until well combined.

7. Garnish and Serve:

Transfer the salad to a serving platter or individual bowls. Garnish with chopped peanuts and lime wedges. Serve immediately.

Extra Tips:

For best flavor, allow the salad to sit for about 10 minutes after adding the dressing to let the flavors meld together. If you’re preparing the salad in advance, keep the dressing separate and toss it just before serving to maintain the crispness of the vegetables and noodles.

Additionally, consider using a tofu press to remove excess moisture from the tofu before marinating, which will help achieve a crispier texture. Feel free to adjust the level of spice by adding more or less chili garlic sauce to the dressing, and experiment with different herbs according to your preference.

Grilled Pork and Pineapple Noodle Salad

This Vietnamese-inspired Grilled Pork and Pineapple Noodle Salad is a delightful combination of savory and sweet flavors that will transport your taste buds to the bustling streets of Vietnam. The dish features tender slices of marinated grilled pork, juicy pineapple chunks, and invigorating rice noodles, all brought together with a zesty dressing. The balance of textures and flavors in this salad makes it an ideal choice for a light yet satisfying meal, perfect for warm weather gatherings or as a revitalizing lunch option.

The marinade for the pork is a harmonious blend of traditional Vietnamese ingredients such as fish sauce, garlic, and lemongrass, which infuse the meat with an irresistible aroma and taste. Grilled to perfection, the pork pairs beautifully with the caramelized pineapple, adding a touch of sweetness to the dish.

When mixed with the fresh herbs and crunchy vegetables, this salad becomes a vibrant and colorful feast for both the eyes and the palate.

Ingredients (Serving Size: 4-6 people):

• 1 pound pork shoulder or loin, thinly sliced
• 1/2 fresh pineapple, cored and cut into chunks
• 8 ounces rice noodles
• 1/4 cup fish sauce
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 3 cloves garlic, minced
• 1 stalk lemongrass, finely chopped
• 2 tablespoons vegetable oil
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1 cucumber, thinly sliced
• 1 cup bean sprouts
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, chopped
• 1 red chili, thinly sliced (optional, for garnish)

Instructions:

1. Marinate the Pork: In a large bowl, combine the fish sauce, soy sauce, sugar, garlic, lemongrass, and vegetable oil. Add the sliced pork and mix well, guaranteeing each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Prepare the Pineapple and Noodles: While the pork is marinating, prepare the rice noodles according to the package instructions. Drain and set aside. Preheat a grill or grill pan over medium-high heat. Grill the pineapple chunks until they’re caramelized and have grill marks, about 3-4 minutes on each side. Remove from heat and set aside.
3. Grill the Pork: Once marinated, remove the pork from the refrigerator and let it come to room temperature. Grill the pork slices for about 3-4 minutes on each side, or until fully cooked and slightly charred. Remove from the grill and let rest for a few minutes before slicing into bite-sized pieces.
4. Assemble the Salad: In a large serving bowl, combine the cooked rice noodles, grilled pork slices, grilled pineapple, cucumber slices, and bean sprouts. In a small bowl, whisk together the lime juice and sesame oil to create a dressing. Pour the dressing over the salad and toss gently to combine.
5. Garnish and Serve: Top the salad with fresh mint and cilantro leaves, chopped roasted peanuts, and slices of red chili, if using. Serve immediately and enjoy the vibrant flavors of this Vietnamese-inspired dish.

Extra Tips:

For an added depth of flavor, consider adding a splash of rice vinegar to the dressing for a subtle tanginess. If you prefer a spicier kick, increase the amount of red chili or add a dash of chili oil to the dressing.

Additionally, if you’re short on time, you can use canned pineapple instead of fresh, but be sure to drain it well before grilling. To guarantee the pork is tender and juicy, avoid overcooking it on the grill.

Finally, feel free to customize the salad with your favorite vegetables or proteins, such as shrimp or tofu, for a versatile and personalized touch.

Vietnamese Crab and Avocado Noodle Salad

Vietnamese Crab and Avocado Noodle Salad is a rejuvenating and flavorful dish that combines the delicate sweetness of crab with creamy avocado, all tossed together with rice noodles and a zesty dressing. This salad is perfect for a light lunch or dinner, offering a delightful medley of textures and tastes that capture the essence of Vietnamese cuisine.

The addition of fresh herbs and vegetables not only enhances the nutritional value but also adds vibrant colors and aromas, making this salad as visually appealing as it’s delicious.

The preparation of this dish is straightforward, requiring minimal cooking, making it ideal for warm weather or when you’re short on time. The key to a successful Vietnamese Crab and Avocado Noodle Salad is using fresh, high-quality ingredients, particularly the crab meat and avocados.

The salad is finished with a dressing that balances the flavors of lime, fish sauce, and a hint of sweetness, bringing all the ingredients together in a harmonious blend. This dish serves 4-6 people, making it perfect for a family meal or a gathering with friends.

Ingredients:

• 300g rice noodles
• 400g fresh crab meat
• 2 ripe avocados, peeled, pitted, and sliced
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• 2 carrots, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 3 tablespoons roasted peanuts, crushed
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 fresh chili, finely chopped (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Noodles: Begin by cooking the rice noodles according to the package instructions. Once cooked, drain them and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
2. Prepare the Dressing: In a small bowl, combine lime juice, fish sauce, sugar, minced garlic, and the finely chopped chili (if using). Stir until the sugar is completely dissolved. Adjust the seasoning with salt and pepper to taste.
3. Assemble the Salad: In a large mixing bowl, combine the cooked noodles, crab meat, sliced avocados, julienned cucumber, red bell pepper, and carrots. Add the fresh mint, cilantro, and basil leaves.
4. Dress the Salad: Pour the prepared dressing over the salad ingredients and gently toss everything together until well combined, ensuring the dressing coats all the components evenly.
5. Serve: Transfer the salad to a serving platter or individual plates. Sprinkle the crushed roasted peanuts over the top for added crunch and flavor.

Extra Tips:

When selecting avocados, opt for ones that are ripe yet firm to prevent them from becoming mushy when mixed into the salad. If you prefer a spicier kick, you can add more chili or use a hotter variety.

The salad can be made a few hours in advance; just keep it refrigerated and toss the avocados in lime juice to prevent browning. For added protein, consider adding boiled shrimp or grilled chicken. Enjoy this vibrant and healthy dish as a delightful addition to any meal.

Peanut-Crusted Chicken Noodle Salad

Peanut-Crusted Chicken Noodle Salad is a delightful fusion of flavors and textures, offering a revitalizing take on the traditional Vietnamese noodle salad. This dish combines tender chicken pieces coated in a crunchy peanut crust with a vibrant mix of fresh vegetables and soft rice noodles. The peanut crust not only adds a satisfying crunch but also infuses the chicken with a rich, nutty flavor that complements the light, tangy dressing. Perfect for a summer meal or a light dinner, this salad is both nutritious and satisfying.

The preparation involves marinating the chicken to guarantee it’s succulent and flavorful, before coating it with crushed peanuts and baking to perfection. The salad itself is composed of a colorful array of vegetables such as carrots, cucumbers, and bell peppers, which add both crunch and color to the dish. The rice noodles serve as the base, providing a neutral backdrop that allows the vibrant flavors to shine. Finished with a zesty dressing, this Peanut-Crusted Chicken Noodle Salad is sure to become a favorite in your household.

Ingredients for 4-6 servings:

• 2 boneless, skinless chicken breasts
• 1 cup unsalted peanuts
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• 8 ounces rice noodles
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup fresh cilantro leaves
• 1/4 cup mint leaves
• 1/4 cup fresh basil leaves
• 1/4 cup roasted peanuts, for garnish
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Cooking Instructions:

1. Marinate the Chicken: In a bowl, combine soy sauce, fish sauce, lime juice, honey, minced garlic, and grated ginger. Add the chicken breasts and coat them thoroughly. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse the chicken.
2. Prepare the Peanut Crust: While the chicken is marinating, place the unsalted peanuts in a food processor and pulse until they form a coarse crumb. Transfer to a shallow dish.
3. Coat the Chicken: Preheat the oven to 375°F (190°C). Remove the chicken from the marinade and press each piece into the crushed peanuts, ensuring an even coating on all sides.
4. Bake the Chicken: Place the peanut-crusted chicken on a baking tray lined with parchment paper. Drizzle with vegetable oil and season with salt and pepper. Bake for 20-25 minutes or until the chicken is cooked through and the crust is golden brown.
5. Cook the Noodles: While the chicken is baking, cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
6. Assemble the Salad: In a large bowl, combine the cooked noodles, cucumber, carrot, red bell pepper, cilantro, mint, and basil. Toss gently to mix the ingredients.
7. Dress the Salad: In a small bowl, whisk together lime juice, fish sauce, and a pinch of sugar. Drizzle over the salad and toss to coat evenly.
8. Serve: Slice the baked chicken into strips and arrange on top of the salad. Garnish with roasted peanuts and additional herbs if desired. Serve immediately.

Extra Tips:

For an even crunchier crust, you can toast the peanuts in a dry pan before processing them. This will enhance their nutty flavor.

If you prefer a spicier salad, consider adding thinly sliced chili peppers to the vegetable mix or a dash of chili sauce to the dressing.

To save time, you can prepare the vegetables and dressing while the chicken is marinating. Remember to taste the dressing before adding it to the salad, adjusting the balance of lime juice, fish sauce, and honey to suit your palate.

Fresh Spring Roll Noodle Salad

Fresh Spring Roll Noodle Salad is a delightful Vietnamese dish that combines the invigorating taste of fresh spring rolls with the satisfying textures of a noodle salad. This dish is perfect for a light yet filling meal, bursting with flavors and colors that are as pleasing to the eye as they’re to the palate.

The blend of crunchy vegetables, fresh herbs, rice noodles, and a tangy-sweet dressing makes it an ideal choice for a warm day or as a part of a vibrant meal spread. This recipe is designed to serve 4-6 people and captures the essence of Vietnamese cuisine with its balance of flavors and textures.

The salad can be served as a main course or a substantial side dish. The key to this dish is the freshness of the ingredients and the harmony between the sweet, sour, salty, and umami flavors. With a little preparation, you can bring the taste of Vietnam to your table.

Ingredients:

• 200g rice vermicelli noodles
• 300g cooked shrimp, peeled and deveined
• 1 cup julienned carrots
• 1 cup cucumber, sliced into thin strips
• 1 cup bean sprouts
• ½ cup fresh mint leaves, chopped
• ½ cup fresh cilantro, chopped
• ½ cup fresh basil leaves, chopped
• 1/4 cup roasted peanuts, crushed
• 6 rice paper wrappers, optional for serving
• 1 red chili, thinly sliced (optional)

Dressing Ingredients:

• 4 tablespoons fish sauce
• 4 tablespoons lime juice
• 2 tablespoons sugar
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce

Cooking Instructions:

1. Prepare the Noodles: Start by soaking the rice vermicelli noodles in hot water for about 5-7 minutes or until they’re tender. Drain them thoroughly and rinse with cold water to stop the cooking process. Set aside.
2. Prepare the Dressing: In a small bowl, mix together the fish sauce, lime juice, sugar, minced garlic, rice vinegar, and soy sauce. Stir until the sugar is completely dissolved and the ingredients are well combined. Adjust the seasoning if necessary to balance the flavors.
3. Combine the Salad Ingredients: In a large mixing bowl, combine the cooked shrimp, julienned carrots, cucumber, bean sprouts, mint, cilantro, and basil. Toss the ingredients gently to mix them thoroughly.
4. Add the Noodles: Add the drained rice vermicelli noodles to the vegetable and herb mixture. Pour the prepared dressing over the top and toss everything together until the noodles and other ingredients are well coated with the dressing.
5. Serve: If desired, you can serve the salad with rice paper wrappers. Simply soak each wrapper in warm water until soft, then fill them with the noodle salad mixture and roll them up. Otherwise, serve the salad in bowls, topped with crushed peanuts and optional sliced red chili for extra heat.

Extra Tips:

To make the Fresh Spring Roll Noodle Salad more customizable, consider adding other proteins like grilled chicken or tofu. If you prefer a vegetarian version, omit the shrimp and fish sauce; instead, use soy sauce or a vegan fish sauce substitute to maintain the umami flavor.

For an extra crunchy texture, you can add sliced bell peppers or shredded cabbage. Remember, the key to this dish is using fresh ingredients, so choose the freshest herbs and vegetables available to enhance the flavor and presentation of your salad.

Vietnamese Duck Noodle Salad

Vietnamese Duck Noodle Salad is a delightful and invigorating dish that brings together the tender flavors of duck with the crispness of fresh vegetables and the satisfying chew of rice noodles. This salad is a perfect balance of sweet, sour, salty, and spicy, making it a great choice for a light lunch or dinner. The dish is traditionally served cold, making it ideal for warm weather, but it can also be enjoyed at any time of the year. The combination of ingredients not only provides a wonderful array of textures and flavors but also makes for a visually appealing meal.

This salad is versatile and can be adjusted according to your personal taste preferences. The duck is usually marinated and then roasted or grilled to bring out its rich, savory flavor. The rice noodles are cooked until they’re just tender, and then chilled to provide a refreshing contrast to the other components. Fresh herbs such as mint, cilantro, and basil add a fragrant touch, while a tangy dressing ties everything together. Whether you’re an experienced cook or a novice, this recipe is sure to impress your family and friends with its vibrant flavors and inviting presentation.

Ingredients (Serves 4-6)

• 1 lb duck breast
• 8 oz rice noodles
• 2 cups mixed salad greens
• 1 cup julienned carrots
• 1 cup sliced cucumber
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 1/4 cup roasted peanuts, chopped
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1-2 red chili peppers, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Prepare the Duck: Start by marinating the duck breast. In a bowl, mix together 1 tablespoon of soy sauce, 1 tablespoon of vegetable oil, minced garlic, and a pinch of salt and pepper. Coat the duck breast with this mixture and let it marinate for at least 30 minutes in the refrigerator.
2. Cook the Duck: Preheat your oven to 375°F (190°C). Place the marinated duck breast skin-side down on a hot skillet and sear for about 5 minutes until the skin is crispy. Flip the duck and transfer the skillet to the oven. Roast for 10-15 minutes until the duck is cooked to your liking. Let it rest for 5 minutes before slicing thinly.
3. Prepare the Noodles: While the duck is cooking, prepare the rice noodles according to package instructions. Typically, this involves soaking them in hot water for about 5-7 minutes until they’re tender. Drain and rinse under cold water to stop the cooking process.
4. Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, and sliced chili peppers until the sugar is dissolved. Adjust the seasoning with additional fish sauce or lime juice to taste.
5. Assemble the Salad: In a large salad bowl, combine the mixed greens, julienned carrots, sliced cucumber, mint leaves, cilantro leaves, and basil leaves. Add the cooked rice noodles and toss gently to combine.
6. Add Duck and Dressing: Arrange the sliced duck breast on top of the salad. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly.
7. Garnish and Serve: Sprinkle the chopped peanuts over the salad as a garnish. Serve immediately, allowing guests to mix the salad as they eat to enjoy the full range of flavors and textures.

Extra Tips

When preparing this Vietnamese Duck Noodle Salad, verify that the duck breast is cooked according to your preference, whether that’s medium-rare or well-done. It’s crucial to let the duck rest after cooking to retain its juices.

Additionally, feel free to adjust the amount of chili peppers in the dressing to control the level of spiciness. For a more robust flavor, consider adding a splash of sesame oil to the dressing. This dish can be prepared in advance; just keep the components separate until ready to serve to maintain the freshness and crispness of the salad.

Spicy Lime and Herb Noodle Salad

Indulge in the vibrant flavors of Vietnam with this Spicy Lime and Herb Noodle Salad. This dish is a revitalizing medley of rice noodles tossed with a zesty lime dressing, fresh herbs, and a touch of heat, making it a perfect light lunch or a side dish that complements any main course.

The blend of aromatic herbs such as mint and cilantro, combined with the tangy lime and spicy chili, creates a symphony of flavors that dance on your palate. This salad isn’t only delicious but also quick and easy to prepare, making it an ideal choice for busy weeknights or a delightful addition to your weekend meal repertoire.

The texture of the noodles, combined with the crunch from fresh vegetables and peanuts, offers a satisfying contrast that elevates the dish. Whether you’re entertaining guests or simply enjoying a meal at home, this Spicy Lime and Herb Noodle Salad will transport you straight to the bustling streets of Vietnam with every bite.

Serve it chilled or at room temperature and watch it become a family favorite.

Ingredients for 4-6 servings:

• 300g rice noodles
• 1 cup fresh mint leaves, chopped
• 1 cup fresh cilantro leaves, chopped
• 1/2 cup fresh basil leaves, chopped
• 1 large carrot, julienned
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup roasted peanuts, roughly chopped
• 2 red chilies, thinly sliced
• 4 tablespoons lime juice
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 2 garlic cloves, minced
• Salt to taste

Cooking Instructions:

1. Prepare the Noodles: Begin by cooking the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent them from sticking together. Set aside.
2. Make the Dressing: In a small mixing bowl, combine the lime juice, fish sauce, sugar, minced garlic, and a pinch of salt. Stir until the sugar is completely dissolved. Add the sliced red chilies to the dressing for a spicy kick.
3. Mix the Salad: In a large mixing bowl, combine the cooked rice noodles with the chopped mint, cilantro, and basil. Add the julienned carrot, cucumber, and sliced red bell pepper. Pour the lime dressing over the salad and toss gently to combine, making certain all ingredients are well coated.
4. Serve: Transfer the salad to a serving platter or individual bowls. Sprinkle the chopped roasted peanuts over the top for an added crunch. Serve immediately or chill in the refrigerator for 15-20 minutes for a more revitalizing taste.

Extra Tips:

For a vegetarian version, omit the fish sauce and replace it with soy sauce or tamari for a similar umami flavor. Adjust the level of spice to your preference by varying the number of red chilies used or by removing the seeds.

If you prefer a more protein-rich salad, consider adding grilled shrimp or chicken to the mix. Make sure all vegetables are fresh and crisp for the best texture and flavor. The salad can be made a few hours in advance, but add the peanuts just before serving to maintain their crunch.

Coconut Curry Noodle Salad With Shrimp

Coconut Curry Noodle Salad With Shrimp is a delightful fusion of flavors that brings together the creamy richness of coconut milk and the aromatic spices of curry, all tossed with fresh noodles and succulent shrimp. This dish is perfect for a light lunch or a vibrant dinner, offering a revitalizing contrast between the warm, spiced coconut curry and the cool, crisp vegetables.

The combination of textures and tastes makes it an enticing choice for any occasion. This Vietnamese-inspired salad isn’t only tasty but also highly nutritious. Packed with protein from the shrimp, healthy fats from coconut milk, and a variety of vegetables, it’s a well-balanced meal on its own.

The preparation is straightforward, allowing you to enjoy a gourmet meal at home without much fuss. The dish can be customized further with your choice of vegetables or by adjusting the spice level according to your preference.

Ingredients (Serves 4-6):

• 400g rice noodles
• 500g shrimp, peeled and deveined
• 1 can (400ml) coconut milk
• 3 tablespoons curry paste (red or yellow)
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 lime, juiced
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1 cup bean sprouts
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions:

1. Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
2. Cook the Shrimp: In a large skillet, heat the vegetable oil over medium heat. Add the shrimp, season with salt and pepper, and cook until they turn pink and opaque, about 3-4 minutes. Remove from the skillet and set aside.
3. Make the Coconut Curry Sauce: In the same skillet, add the curry paste and cook for about 1 minute to release its flavors. Pour in the coconut milk, fish sauce, sugar, and lime juice. Stir well to combine and let it simmer for 5 minutes until slightly thickened.
4. Combine Ingredients: In a large bowl, mix the cooked noodles, shrimp, red bell pepper, cucumber, bean sprouts, cilantro, and mint. Pour the coconut curry sauce over the mixture and toss gently to confirm everything is well coated.
5. Serve: Transfer the salad to serving plates, ensuring an even distribution of shrimp and vegetables. Garnish with additional cilantro or mint if desired.

Extra Tips:

For a more intense flavor, consider marinating the shrimp in a bit of fish sauce and lime juice for 15 minutes before cooking. If you prefer a spicier kick, add some chopped fresh chili or a dash of chili flakes to the curry sauce.

This dish can also be served cold, making it a perfect make-ahead option for picnics or gatherings. Adjust the vegetables to your liking; snow peas, carrots, or sliced radishes are great additions.