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Vietnamese Rice Noodle Salad

Rated as 4.29 out of 5 Stars

"This is a good salad for a hot day."
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Ingredients

15 m servings 432 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Ready In

  1. Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
  2. Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
  3. Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

Nutrition Facts


Per Serving: 432 calories; 5.3 g fat; 89.5 g carbohydrates; 6.6 g protein; 0 mg cholesterol; 188 mg sodium. Full nutrition

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Reviews

Read all reviews 69
  1. 93 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

All other ingredients is right just want to confirm that in Vietnam people don't put napa cabbage (chinese cabbage) in noodle salad at all, but regular lettuce! The only cabbage salad dish in Vi...

Most helpful critical review

I was really excited about this recipe as I've never cooked with rice noodles OR fish sauce before. Well, turns out the fish sauce was just tooooo fishy for my taste but since I was making this ...

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All other ingredients is right just want to confirm that in Vietnam people don't put napa cabbage (chinese cabbage) in noodle salad at all, but regular lettuce! The only cabbage salad dish in Vi...

Our vietnamese resturant closed and I was upset. I started looking for a good noodle bowl recipe and this one is real close. I use a drop of Chili oil instead of a jalapeno. I also use shredde...

This is a nice light and healthy meal, and very delicious. I substituted kale for the cabbage (for a little more nutrition) and dried thai peppers for the jalapenos. I'll be making this again.

This was really good. I tweeked it with more fish sauce, sugar and topped it off with fried tofu. To save time I used a food processor for the sauce. I will definitely use this again. Thanks!

Tastes very authentic. Good easy recipe. Instead of fish sauce, I used soya sauce. I also used the food processor to chop & combine first few ingredients. I suggest mixing together everything bu...

Wow! Yummy...

We loved this and the leftovers were still great for lunch the next day! I've never cooked with fish sauce so I was worried I wouldn't like it so I only used 1 tbsp I also only used 1 tbsp of s...

This was really good. I was worried it would be too garlicky, but the lime juice seemed to mellow it out quite a bit. Next time I'll probably use about half the cilantro. I substituted soy sa...

Wondeful! Delicious in every way. This is just like I have eaten in many Vietnamese restaurants. Thank you so much!