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This Vietnamese Rice Noodle Salad is loaded up with pickled veggies from the farmer’s market and tossed in a tangy Vietnamese Dressing.
Here’s a light and refreshing Vietnamese Salad we had while traveling through Vietnam. It’s made with rice noodles, fresh summer veggies and a light Vietnamese dressing called Nuoc Cham!
It’s a simple way to use up veggies from your CSA box or garden.
What you’ll need
Crunchy Veggies like salad turnips, radishes, carrots and cucumber work well here, but feel free to use any vegetable you have on hand or like: daikon radish, bell pepper, shredded cabbage, snow peas, zucchini ribbons, or even jicama. You will need 4-5 cups of vegetables.
Turn this into a meal, by adding cooked shrimp, shredded chicken, or cripsy tofu!
Fresh herbs are a must here — and I change it up a lot, sometimes mint, sometimes cilantro, sometimes basil or Thai basil, Take your pick or use all three!
The leftovers hold up well in the fridge for several days.
How to make Vietnamese Rice Noodle Salad with Pickled veggies
Prep your veggies. To make thin ribbons, a veggie peeler is nice and easy to use.
Slice cucumbers, radishes, turnips, bell peppers then cut into matchsticks.
You’ll need about 4-5 cup veggies.
Marinate the veggies in the pickling liquid for 15 minutes.
Cook the noodles according to the instruction on the package.
Rinse the noodles with cold water and mix the veggies along with the pickling liquid into the noodles.
Add half the herbs and scallions, chill and then sprinkle with fresh herbs.
I also love this with crushed peanuts…. up to you!
To turn this into a light meal, add cooked shrimp, shredded chicken or crispy tofu.
Have a great week and hope you enjoy the salad.
More Recipes you may like:
Vietnamese Vermicelli Salad with Chili Vinaigrette
Vietnamese Chicken Lettuce Wraps (vegan-adapable!)
Vietnamese Vermicelli Noodle Bowl
Vietnamese Beef and Green Papaya Salad
Vietnamese Chicken Lettuce Wraps (vegan-adapable!)
Vietnamese Rice Noodle Salad w/ Pickled Vegetables
- Prep Time: 25 mins
- Cook Time: 5 mins
- Total Time: 30 mins
- Yield: 4-6 1x
- Category: salad
- Method: tossed
- Cuisine: Vietnamese
- Diet: Vegetarian
Description
A healthy GF summer salad with Vietnamese flavors!
Ingredients
- 4–5 cups vegetables, julienned or matchstick cut: carrots, bell peppers, daikon radish, turnips, cucumber, zucchini ribbons, radish, green papaya
Pickling liquid
- 2 garlic cloves, finely grated
- 1 shallot, finely diced
- 2 tablespoons fish sauce
- 2 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 1/4 cup rice vinegar
- 3 tablespoon sugar (or coconut sugar, agave or honey)
- 1 teaspoon Sriracha chili sauce (optional) or red chili flakes
Noodles
- 4–6 ounces rice noodles
- 1/4 cup sliced scallions
- 1 cup chopped cilantro,
- 1 cup chopped basil or mint, or a mix.
- Optional: 4–8 ounces cooked, chilled shrimp, shredded chicken breast or crispy tofu.
- Optional: crushed toasted peanuts
Instructions
- Prep your veggies, cutting into juliennes, ribbons or matchsticks.
- In a small saucepan, add garlic, shallot, fish sauce, lime juice, vinegar, oil, sugar, and Sriracha and give a stir, bring to a simmer. Place the vegetables in a large bowl, and pour the pickling liquid over the top, toss to coat well. Chill 15 minutes in the fridge, and toss again.
- Cook rice noodles according to the directions on the package, rinse with cold running water. (Alternately, pour boiling water over noodles in a bowl. Let noodles soak until tender but not mushy, anywhere from 5-15 minutes, depending on the size, then drain and rinse under very cold water until throughly chilled.)
- Add cold noodles and half of the herbs to the pickled vegetable bowl; toss to combine.
- Refrigerate until ready to serve. Sprinkle with remaining herbs, just before serving; taste and adjust, salt, acid and sriracha to taste.
- This salad is best served very cold, so I’ll often make it one hour ahead or the day before.
Notes
- If adding shrimp, shredded chicken or crispy tofu, toss in at the same time as the noodles.
- Salad will keep 3 days in the fridge.
Nutrition
- Serving Size: 1 cup without protein
- Calories: 194
- Sugar: 11.1 g
- Sodium: 591.4 mg
- Fat: 4.9 g
- Saturated Fat: 3.8 g
- Carbohydrates: 35.3 g
- Fiber: 3.1 g
- Protein: 2.9 g
- Cholesterol: 0 mg
Keywords: Vietnamese Noodle Salad, Rice noodle salad,
I don’t see what you were using for pickling juice
Hi Marlen- I updated the recipe card to make it more clear! 🙂
Beautiful recipe. I love the sharpness of pickled vegetables. I was looking for fresh ideas for quick and healthy lunches. This is exactly that – healthy, full of vegetables and nourishing.
★★★★★
I’m so glad you liked it!
I love this recipe- make it all the time. The mint makes it.
★★★★★
Can you show me how to make a dish on youtube ???
This looks so tasty and fresh! Perfect for dinner in a hot summers day.
Hi Sylvia, I’ve been following you for about a month now and everything looks so beautiful and delicious!! Can you tell me what CSA you’re part of? I’m in Wenatchee, WA and have been looking for one. Thanks so much and thanks for all the great recipes. 🙂
Thank you Kari!
I’ve been with Urban Eden Farm, a small local boutique Spokane Farm. You probably have many in your area, such a sunbelt!
Thanks, I’ll take a look at Urban Eden and keep looking locally too. Happy Saturday!! 🙂
I love this! So fresh and beautiful.
Thanks Dani!!
Yum! This looks insanely delicious! Your photography is out of this world. I can’t wait to give this recipe a try!
xx Sydney
Thanks Sydney, appreciate it!
This looks so fresh and healthy! i love the colors!
Thanks I love love love it too!