Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Vietnamese-Style Rice Noodle Salad

Scott Phillips

Servings: 6 to 8

Packed with bright lime flavor, a touch of spicy heat, and just the right amount of crunch, this noodle salad is great for lunch or dinner.

Ingredients

  • 1/2 cup fresh lime juice (from about 2 large limes)
  • 1/4 cup finely chopped fresh cilantro
  • 2 Tbs. fish sauce
  • 2 Tbs. granulated sugar
  • 1 Tbs. minced ginger
  • 3 large cloves garlic, minced
  • 1 Thai bird chile, seeded and minced 
  • 8 oz. dried rice noodles (about 1/4 inch thick)
  • 8 cups thinly sliced iceberg lettuce (from 1 large head)
  • 1 large carrot, shaved into ribbons (use a vegetable peeler)
  • 1 large cucumber, peeled if you like, cut into 1/2 inch dice
  • 5 medium radishes, thinly sliced
  • 1 cup fresh mint leaves
  • 1/2 cup salted peanuts, coarsely chopped

Nutritional Information

      Calories (kcal) : 200
      Fat Calories (kcal): 45
      Fat (g): 5
      Saturated Fat (g): .5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 0
      Sodium (mg): 530
      Carbohydrates (g): 36
      Fiber (g): 3
      Protein (g): 5

Preparation

  • In a small bowl, combine the lime juice, cilantro, fish sauce, sugar, ginger, garlic, and chile and let sit for at least 10 minutes.
  • Meanwhile, bring a large pot of well-salted water to a boil. Add the rice noodles and stir immediately. Cook the noodles, stirring frequently, until just tender, about 4 minutes. Drain and rinse the noodles with cold water until cool to the touch.
  • In a large salad bowl, combine the noodles with the lettuce, carrot, cucumber, radishes, and mint leaves. Toss the salad with the dressing and garnish with the peanuts.

Reviews

Rate or Review

Reviews

  • 45allison | 05/23/2016

    This recipe could really be improved with the addition of some sesame oil. I found it did not meet my expectations of the salty/sweet combo.

  • My_dog_Basil | 08/08/2011

    this dish is delicious. don't blame the recipe if you can't cook a noodle. added more fish sauce on top because I am a fish sauce addict. also added cooked shrimp on top. fresh and minty and salty and YUM.

  • octobergirl17 | 07/25/2011

    Made this for a group of friends with Thai Beef salad and thought it was a great combination. As the other reviewer stated you can cook the noodles in hot water and drain. I found that I needed a very large bowl to mix it all properly, in the end I used a very large tupperware bowl and mixed with my hands. I used more lime juice and fish sauce proportionally but like many recipes you can adjust the taste for your audience, this time I didn't make it as spicy.

  • Dparkercooks | 07/17/2011

    Disappointed. The rice noodles were gummy even though I watched them carefully and rinsed them thoroughly. I've seen other recipes where the noodles are soaked in hot water and then rinsed once they are soft. I have had better results that way. I also felt something was missing, not the proper mix of sweet, salty, sour and hot. Bummed because I made a large amount of this and served it with chicken gang gai. Tomorrow I will make a batch of nuoc cham and add it and hope to save it for a second use.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks