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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