Vietnamese Vermicelli Salad

Name: Vietnamese Vermicelli Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 8 oz rice vermicelli noodles, cooked and cooled; 2 cups butter lettuce, shredded; 1 cup bean sprouts; 1 English cucumber, julienned; 2 carrots, shredded; 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro; 1/4 cup fresh lime juice; 3 tbsp gluten-free tamari; 2 tbsp rice vinegar; 2 tsp granulated sugar; 1 clove garlic clove, minced; 1/2 fresh red chili, thinly sliced

A bright Vietnamese rice noodle bowl (bun) loaded with fresh herbs, shredded lettuce, bean sprouts, pickled carrots, cucumber, and a tangy nuoc cham dressing. Fresh and deeply satisfying.

20 minEasyServes 4280 cal/serving

VietnameseSaladNo-CookVeganGluten-FreeNut-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

8 oz rice vermicelli noodles, cooked and cooled
2 cups butter lettuce, shredded
1 cup bean sprouts
1 English cucumber, julienned
2 carrots, shredded
1/2 cup fresh mint leaves
1/2 cup fresh cilantro
1/4 cup fresh lime juice
3 tbsp gluten-free tamari
2 tbsp rice vinegar
2 tsp granulated sugar
1 clove garlic clove, minced
1/2 fresh red chili, thinly sliced

Instructions

1

Prepare 8 oz rice vermicelli noodles according to package directions; rinse with cold water and drain.
2

Whisk together 1/4 cup fresh lime juice, 3 tbsp gluten-free tamari, 2 tbsp rice vinegar, 2 tsp granulated sugar, 1 clove minced garlic clove, and 1/2 thinly sliced fresh red chili until sugar dissolves.
3

Divide 2 cups shredded butter lettuce among 4 bowls. Top with noodles.
4

Arrange 1 cup bean sprouts, 1 julienned English cucumber, and 2 shredded carrots on top.
5

Scatter 1/2 cup fresh mint leaves and 1/2 cup fresh cilantro over each bowl.
6

Drizzle generously with the dressing and toss before eating.

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Questions

Do I need to rinse the grain for Vietnamese Vermicelli Salad?

Step 1 reads: "Prepare 8 oz rice vermicelli noodles according to package directions; rinse with cold water and drain." Yes. Step 1 washes off what coats the grain: surface starch on rice, which makes it clump and turn gummy, or the bitter natural coating on quinoa. Rinse until the water runs mostly clear.

How hot is Vietnamese Vermicelli Salad?

Moderately. The heat in Vietnamese Vermicelli Salad comes from 1/2 fresh red chili, thinly sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Vietnamese Vermicelli Salad contain soy?

Yes: 3 tbsp gluten-free tamari. The full allergen list for this entry is soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Vietnamese Vermicelli Salad?

One serving (the recipe makes 4) is about 280 calories, with 8 g protein, 32 g carbohydrate and 8 g fat, plus 2 g fiber and 360 mg sodium. The figures are estimates computed from the ingredient list.

How long does Vietnamese Vermicelli Salad keep?

Once dressed, the lettuce will wilt within hours, so keep the dressing apart and toss Vietnamese Vermicelli Salad just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

Serve it with

Banh Xeo main
Xoi Ga main
Canh Chua soup

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