Vietnamese Noodle Salad with Tangy Dressing

Introduction

Vietnamese Noodle Salad with Tangy Dressing is a bright and fresh dish that brings the vibrant flavors of Vietnam right to your table. It’s a mix of textures and tastes that everyone will love!

Why Make This Recipe

This salad is not only tasty, but it’s also easy to make! Whether you’re looking for a quick lunch or a light dinner, this recipe fits the bill. Plus, it’s great to enjoy on a warm day or when you need a refreshing meal. You can impress your family and friends with this beautiful salad at gatherings!

How to Make Vietnamese Noodle Salad with Tangy Dressing

Making this salad is simple and quick. Follow these steps to create a delicious dish everyone will enjoy.

Ingredients:

200g rice vermicelli noodles
100g cooked shrimp, peeled
100g cucumber, julienned
100g carrots, julienned
50g fresh mint leaves
50g fresh cilantro
50g roasted peanuts, crushed
60ml fish sauce
30ml lime juice
15ml rice vinegar
30g sugar
2 cloves garlic, minced
1 red chili, finely sliced

Directions:

Cook rice vermicelli noodles according to package instructions, rinse under cold water, and drain.
In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, garlic, and chili until sugar dissolves.
In a large bowl, combine noodles, shrimp, cucumber, carrots, mint, and cilantro.
Pour the dressing over the salad and toss to coat evenly.
Sprinkle with crushed peanuts before serving.

How to Serve Vietnamese Noodle Salad with Tangy Dressing

Serve this salad chilled or at room temperature. You can make it a main dish by adding more shrimp or serve it as a side to grilled dishes. It’s perfect for family dinners or gatherings with friends.

How to Store Vietnamese Noodle Salad with Tangy Dressing

If you have leftovers, store them in an airtight container in the fridge. The salad can last for 1-2 days. Just remember to keep the peanuts separate until you’re ready to eat; this keeps them crunchy!

Tips to Make Vietnamese Noodle Salad with Tangy Dressing

Make sure to rinse the noodles well after cooking to keep them from sticking together.
Adjust the dressing to your taste—add more lime juice for tang or more sugar for sweetness.
Feel free to add other vegetables, like bell peppers or snap peas, for extra crunch!

Variation (if any)

You can easily swap shrimp for grilled chicken or tofu to make it a vegetarian dish. The dressing can also be used for other salads, so don’t hesitate to try it with your favorite ingredients!

FAQs

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad a few hours before serving. Just keep the dressing and peanuts separate until you are ready to eat.

Q: Is this salad spicy?
A: The recipe includes a red chili for some heat. If you prefer a milder flavor, feel free to omit it or use less.

Q: Can I use different noodles?
A: Yes! You can use other types of noodles like soba or rice noodles, but keep in mind that cooking times may vary.

Enjoy making and savoring your Vietnamese Noodle Salad with Tangy Dressing!