This Vietnamese Noodle Salad is loaded up with crunchy summer veggies that are lightly pickled, then tossed with rice noodles in a tangy Vietnamese dressing.

This Vietnamese Noodle Salad is loaded up with crunchy, quick-pickled veggies and mint, tossed in a tangy Nouc Cham Dressing.

Here’s a light and refreshing Vietnamese Salad we had while traveling through Vietnam. It’s made with rice noodles, fresh summer veggies that are slightly and quickly pickled and a light Vietnamese dressing called Nuoc Cham! It’s a simple way to use up veggies from your CSA box or garden.

Ingredients in Vietnamese Noodle Salad

  • Veggies- Crunchy veggies like salad turnips, radishes, carrots, bell pepper, onions, cabbage, daikon, snow peas, jicama, and cucumber work well here.  You will need 4-5 cups of vegetables.
  • Protein (optional): Turn this into a meal by adding cooked shrimp, shredded or leftover chicken,  or crispy tofu!
  • Fresh herbs-  a must here! Fresh mint, cilantro,  green onion, basil or Thai basil, take your pick or use all of them for the best flavors.
  • Noodles – rice noodles keep this nice and light, but almost any noodle will work here. Vermicelli noodles, mung bean noodles, kelp noodles, etc.
  • Fish sauce: Feel free to sub our vegan fish sauce, or low-sodium soy sauce.
  • Acid- We use both rice wine vinegar and fresh lime juice.
  • Brown Sugar– or sub coconut sugar, or organic cane sugar.
  • Shallot and Garlic- to add savory depth and bite .
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How to make Vietnamese Noodle Salad

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Step one: Prep your veggies. Shred, cut into matchsticks, or make ribbons. A veggie peeler is nice and easy to make thin ribbons.

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Slice cucumbers, radishes,  turnips, bell peppers, then cut into matchsticks.

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You’ll need about 4-5 cups of veggies.

Step two: Make the pickling liquid ( which will double as the dressing, then marinate the veggies in the pickling liquid for 15-20 minutes while you cook the noodles.

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 Step three: Cook the noodles according to the instruction on the package. Rinse the noodles with cold water .

A delicious healthy recipe for Vietnamese Rice Noodle Salad with flavorful pickled vegetables.

Step four: Mix the pickled veggies and the pickling liquid into the noodles. Add half the herbs and scallions, and chill.

Step five: Before serving, give a quick toss and then sprinkle with more fresh herbs. I also love adding crushed peanuts…. up to you!

A delicious healthy recipe for Vietnamese Rice Noodle Salad with flavorful pickled vegetables.

Optional Step 6: To turn this into a light meal, add cooked shrimp, shredded chicken or crispy tofu.

A delicious healthy recipe for Vietnamese Noodle Salad with flavorful pickled vegetables.


Can this be made vegan?

Yes, substitute the fish sauce with our Vegan fish sauce, or use low-sodium soy sauce.

Can this be made ahead?

Yes, but be sure to cook noodles to al dente so they don’t get overly soft ( and break) as they sit. Leftovers will keep 3 days in the fridge.

More Asian Salads

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Vietnamese Noodle Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 25 mins
  • Cook Time: 5 mins
  • Total Time: 30 mins
  • Yield: 4-6 1x
  • Category: salad, side dish
  • Method: tossed
  • Cuisine: Vietnamese
  • Diet: Vegetarian


This Vietnamese Noodle Salad is loaded up with crunchy summer veggies that are lightly pickled, then tossed with rice noodles in a tangy Vietnamese dressing.


Units Scale
  • 45 cups vegetables, shredded, julienned or matchstick cut: carrots, bell peppers, daikon radish, salad turnips, cucumber, zucchini, jicama, snap peas, radish, green papaya

Pickling liquid


  • 1/4 cup sliced scallions
  • 1/2 cup chopped cilantro
  • 1 cup chopped Thai basil or mint, or a mix of both
  • 2 tablespoons olive oil or peanut oil
  • Optional: 48 ounces cooked, chilled shrimp, shredded chicken breast or crispy tofu.
  • Optional: crushed toasted peanuts


  1. Prep your veggies, cutting into juliennes, ribbons or matchsticks and place in large bowl.
  2. In a small saucepan, add garlic, shallot, fish sauce, lime juice, vinegar, brown 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 15-30 minutes in the fridge, and toss again.
  3. Cook rice noodles according to the directions on the package, to al dente, rinse with cold running water. Alternately, pour boiling water over the rice noodles in a shallow dish or bowl. Let noodles soak until tender ( to al dente) but not too soft (to prevent breaking), anywhere from 5-15 minutes, depending on the size, then drain and rinse under very cold water until thoroughly chilled.
  4. Add the cold noodles, the olive oil, and half of the herbs to the pickled vegetable bowl; toss to combine.
  5. Refrigerate until ready to serve. Toss once more,  taste and adjust salt, acid and sriracha to taste. Sprinkle with remaining herbs,  and optional crushed peanuts. Add a protein if you like.
  6. This salad is best served very cold, so I’ll often make it one hour ahead or the day before.


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.


  • Serving Size: 1 cup without protein
  • Calories: 211
  • Sugar: 11.1 g
  • Sodium: 600.1 mg
  • Fat: 5 g
  • Saturated Fat: 3.8 g
  • Carbohydrates: 39.1 g
  • Fiber: 3.2 g
  • Protein: 3.2 g
  • Cholesterol: 0 mg

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  1. Another wonderful recipe! But, Sylvia, I’ve got an issue with your recipe mailings. Everything looks so great, most recipes end up in my favorites. I’m now acquiring a million favorites, LOL! Thank you so much!!

  2. 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.

  3. 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. 🙂

    1. 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!

  4. Yum! This looks insanely delicious! Your photography is out of this world. I can’t wait to give this recipe a try!
    xx Sydney

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