Skip to main content New this month
Get the Allrecipes magazine

Saigon Noodle Salad

Rated as 4.32 out of 5 Stars

"This Vietnamese-style noodle salad is my 'too hot to cook' staple. It is bursting with flavor and makes great use of leftover grilled meat or shrimp."
Added to shopping list. Go to shopping list.


30 m servings 450 cals
Original recipe yields 4 servings


{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.
  2. Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible.
  3. Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.


  • Dealer's Choice:
  • Dressing can be made ahead and refrigerated for up to 5 days.
  • You can use sambal oelek chile pepper sauce or red pepper flakes in place of Sriracha, if that better fits your tastes.
  • Any leftover grilled meat works well in this salad: shrimp, pork, or chicken are all great options.
  • The salad is very flexible; try adding julienned red or yellow pepper, pea pods, baby bok choy, or substitute sliced romaine lettuce for the cabbage.

Nutrition Facts

Per Serving: 450 calories; 10.1 g fat; 71 g carbohydrates; 20.4 g protein; 109 mg cholesterol; 1265 mg sodium. Full nutrition

Similar recipes


Read all reviews 13
  1. 19 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

The lime really brings a nice tartness to the dressing. I would have preferred a thicker dressing, so it would have coated the salad and noodles better. It was very watery, and just fell to th...

Most helpful critical review

I followed the recipe as written. I really liked the herbs mixed in with the cabbage and carrots. The dressing did have flavor, but could have maybe stuck to the greens and noodles better, or m...

Most helpful
Most positive
Least positive

The lime really brings a nice tartness to the dressing. I would have preferred a thicker dressing, so it would have coated the salad and noodles better. It was very watery, and just fell to th...

This salad is delicious! (Our five yr old even liked it!) We skipped the bean sprouts and basil because I didn't have any on hand, and added a bit more cabbage to make up for it. I used lefto...

This dressing is amazing. I made extra and added it to my serving at the table. This salad is very versatile and i have used the same dressing on my own variations of this salad. Tuna instead o...

Very good. I used olive oil in place of water in the dressing; bagged coleslaw mix in place of Napa cabbage, cooked pork tenderloin in place of shrimp, regular cucumber in place of English cucum...

My husband gave this salad five stars ... And he is not an easy grader! The rice noodles could have been cooked a little more. I left out the bean sprouts and used a regular cucumber. Full of...

This salad has great fresh flavors that work so well together. I marinated shrimp for a few minutes in lime juice and sambal oelek before barbecuing. This one is a keeper.

This was excellent! Great combination of ingredients and flavors. I used close to a Tablespoon of ginger but only because I love it and used 4 Tablespoons of cilantro and basil each but left ou...

This recipe was fantastic! The flavors were amazing.

Made nearly as written (didn't have fish sauce or sriracha), subbed Worcestershire and soy sauce and used habanero sauce and red pepper flakes instead. We really liked the lightness of the sala...