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June 1, 2011
Posted by talin

Vietnamese Noodle Salad

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Filed under: Articles, Recipes

This dish is great for the hot days of summer.  It’s light, refreshing, and gluten-free.  Top with sliced, grilled tofu, meat, or shrimp for a low-prep cookout.  Pair it with a pinot grigio, unoaked chardonnay, chilled sake, or a cold lager.

A great, light, and gluten-free dish.

A great, light, and gluten-free dish.

Vietnamese Noodle Salad

Serves 2-3

  • 5 oz Rice Vermicelli (Aisle 13)
  • 6 ea Garlic cloves, minced
  • 1 tbsp Chili garlic sauce (Aisle 12)
  • ¼ cup Fish sauce (Aisle 13)
  • ½ cup Water
  • ½ cup Sugar
  • 2 ea Limes, juiced
  • Seasonal vegetables
  • Sliced, grilled chicken, steak, shrimp or fried spring rolls
  • 2 tbsp Roasted peanuts, chopped
  1. Boil water in a large pot and cook noodles until done.
  2. Drain water and rinse noodles w/cold water for 1 minute.
  3. Combine first set of ingredients to make dressing.  Use lukewarm water to help the sugar dissolve more easily, then chill.
  4. Place noodles in a bowl, add veggies and meat.
  5. Add dressing, garnish with peanuts, and enjoy!

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One Response to “Vietnamese Noodle Salad”

  1. Thai Cook - October 9th, 2011 at 9:26 am

    This makes my mouth water. I love cooking Thai food, and I love eating it even more (-: I’ve been trying the Thai recipes from the free videos at and they have been turning out very delicious!

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