Vietnamese Noodle Salad Recipe
This Vietnamese Noodle Salad is loaded up with crunchy summer veggies that are lightly pickled, then tossed with rice noodles in a tangy Vietnamese dressing.
How to Make the Best Vietnamese Noodle Salad
This vibrant Vietnamese Noodle Salad is the perfect dish for hot summer days when you want something refreshing, flavorful, and satisfying without turning on the stove for too long. The combination of lightly pickled vegetables with tender rice noodles creates a wonderful contrast of textures, while the tangy dressing brings everything together with its perfect balance of sweet, sour, and savory.
What makes this recipe special is the quick pickling technique—the warm dressing gently cures the vegetables, softening them just enough while maintaining that satisfying crunch. The fish sauce adds an authentic umami depth that you simply can’t replicate with other ingredients, while the lime juice and rice vinegar provide bright, refreshing acidity.
This salad is incredibly versatile and works beautifully as a light main course or as a side dish for grilled meats. Make it ahead for meal prep, and the flavors will only improve as they meld together in the refrigerator. Add shrimp, chicken, or crispy tofu for extra protein, and don’t skip the fresh herbs—they’re essential for that authentic Vietnamese flavor profile.
Vietnamese Noodle Salad
This Vietnamese Noodle Salad is loaded up with crunchy summer veggies that are lightly pickled, then tossed with rice noodles in a tangy Vietnamese dressing.
Ingredients
Vegetables
Pickling Dressing
Noodles and Toppings
Optional Additions
Instructions
Prepare the Vegetables
- Prep your veggies by cutting into juliennes, ribbons, or matchsticks and place in a large bowl.
Make the Pickling Dressing
- In a small saucepan, add garlic, shallot, fish sauce, lime juice, vinegar, brown sugar, and Sriracha. Give it a stir and bring to a simmer.
- Pour the pickling liquid over the vegetables and toss to coat well. Chill for 15-30 minutes in the fridge, tossing again halfway through.
Cook the Noodles
- Cook rice noodles according to package directions to al dente. Rinse with cold running water until thoroughly chilled.
- Alternatively, pour boiling water over the rice noodles in a shallow dish and let soak until tender but not too soft (5-15 minutes depending on size), then drain and rinse under very cold water.
Assemble the Salad
- Add the cold noodles, olive oil, and half of the herbs to the pickled vegetable bowl. Toss to combine.
- Refrigerate until ready to serve. Toss once more, taste, and adjust salt, acid, and Sriracha to taste.
- Sprinkle with remaining herbs and optional crushed peanuts. Add a protein if desired.
Notes
- This salad is best served very cold—make it one hour ahead or the day before for optimal flavor.
- The pickling process lightly cures the vegetables, giving them a tangy crunch.
- Feel free to use whatever vegetables you have on hand—jicama, radish, and green papaya also work wonderfully.
