Vietnamese Vermicelli Salad with Sweet Chili Vinaigrette Recipe
Vietnamese Vermicelli Salad - loaded up with fresh veggies and herbs! This vegan-adaptable salad is bursting with flavor and incredibly healthy, delicious, and light!
How to Make the Best Vietnamese Vermicelli Salad with Sweet Chili Vinaigrette
This Vietnamese Vermicelli Salad is a refreshing and vibrant dish that brings together all the best elements of Vietnamese cuisine. With its colorful array of fresh vegetables, fragrant herbs, and chewy rice noodles, this salad is as beautiful to look at as it is delicious to eat. The sweet chili vinaigrette ties everything together with a perfect balance of tangy, sweet, and slightly spicy flavors.
What makes this recipe so appealing is its versatility. It’s naturally gluten-free and can easily be made vegan by swapping out the fish sauce for a plant-based alternative. The combination of mint, basil, and cilantro creates an aromatic freshness that makes every bite feel light and invigorating—perfect for warm weather dining or as a healthy lunch option any time of year.
The best part? This salad comes together in just 30 minutes, making it an ideal weeknight meal. The vinaigrette can be made ahead and stored in the refrigerator, so you can prep the components and assemble everything quickly when you’re ready to eat. Add some baked tofu or grilled shrimp for extra protein, and you’ve got a complete, satisfying meal.
Vietnamese Vermicelli Salad with Sweet Chili Vinaigrette
Vietnamese Vermicelli Salad - loaded up with fresh veggies and herbs! This vegan-adaptable salad is bursting with flavor and incredibly healthy, delicious, and light!
Ingredients
Sweet Chili Vinaigrette
Salad
Instructions
Make the Vinaigrette
- Place dressing ingredients in a small saucepan and heat over medium-low heat, stirring until sugar dissolves.
- Remove from heat and place in the fridge to cool while you prepare the rest of the salad.
Prepare the Salad
- Cook the noodles according to package directions. Typically, pour hot water over noodles and let them soak until tender.
- Rinse noodles with cold water and drain well.
- Place drained noodles in a large bowl and top with julienned carrots, cucumber, and fresh herbs.
- Pour the chilled dressing over the salad and toss well to combine.
- Top with crushed roasted peanuts and serve immediately.
Notes
- For a vegan version, use vegan fish sauce or substitute with salt plus a tiny drizzle of soy sauce or liquid aminos.
- Feel free to substitute other veggies for the carrots and cucumber, such as zucchini noodles, red bell pepper, turnip, kohlrabi, or radishes.
- For extra protein, add baked sesame ginger tofu.
- Sea kelp noodles (sea tangle) can be used instead of rice vermicelli and don't require cooking.
