This light, flavorful, and easy Vietnamese noodle salad is one of those dishes that pairs perfectly with grilled seafood or chicken, but also can be great for a make ahead lunch idea. Rice noodles get loaded with vegetables and tossed with a delicious rice wine vinaigrette that only gets better the longer it sits in the fridge. I love making it ahead of time and eating it for lunch all week long or having it on hand for and easy dinner side dish. This Vietnamese vegetable and noodle salad recipe is easy to make, can use up whatever veggies you have in your fridge, and is a winning dish with the whole family.

I particularly am loving this noodle salad right now because in the midst of comfort food comfort food (aka heavier dishes) it’s nice to have a lighter dish mixed into it all throughout the week. There is the perfect mix of crunchy vegetables, tangy vinaigrette, spice, and perfectly cooked noodles that is everything I love about a salad. You are going to love adding this one into your meal prep all year long.

To answer a few questions that you might have…

What is rice wine vinegar?

Rice Wine Vinegar is a milder vinegar than your regular distilled white vinegar and is commonly used in Asian dishes due to it’s unique flavor. You can find it on the Asian aisle of your grocery and even right with the regular vinegars. I use this vinegar quite frequently and it’s a pantry staple that I can’t recommend enough!

Do I have to use fish sauce?

For this dish, fish sauce is a must! Don’t be scared of it’s name, when mixed with the right ingredients, there is no fishy taste, but it does add the perfect savory umami flavor that really adds to any dish, and this recipe in particular. Not only that, but it is the traditional ingredient in most Vietnamese noodle salads like this one. Fish sauce can also be found on the Asian aisle at your local grocery store.

Can I substitute different noodles?

Yes! Feel free to use a regular noodle if you prefer or if it’s all you have on hand. Vermicelli noodles are again the traditional type of noodle, but it will still be delicious with other noodles.

Have any other questions? Feel free to leave them in the comments below! I think you are going to love this salad as much as I do and I can’t wait for you to make it!

Note: To make it kid friendly, simply leave out the jalapeños and the red chili flakes.

Ingredients:

• 1 Package Vermicelli Rice Noodles

• 2 Carrots, Peeled and Sliced into Thin Sticks

• 2 English Cucumbers, Sliced into Thin Sticks

• 1 Bell Pepper, Sliced into Thin Sticks

• 1/4 Cup Chopped Cashews or Peanuts

• 1 Tbsp. Sesame Seeds

• 1/4 Cup Chopped Cilantro

• 4 Green Onions, Sliced Thin

• 2 Jalapeños Sliced Thin

For the Vinaigrette:

• 1/4 Cup Fish Sauce

• 1/4 Cup Rice Wine Vinegar

• 2 Tbsp. Honey or Sugar

• 1 Tsp. Red Chili Flakes

• 2 Tbsp. Lime Juice

• 2 Finely Minced Garlic Cloves

Directions:

• Boil Noodles according to package directions and let cool completely.

• Combine vegetables and noodles in a large bowl and toss to combine.

• Mix fish sauce, rice wine vinegar, honey, chili flakes, lime juice, and garlic in a small bowl and whisk to combine.

• Pour the vinaigrette over the noodles and vegetables and then sprinkle sesame seeds and crushed cashews over the top.

• Toss to combine and serve immediately or place into the refrigerator and serve chilled for up to 3 days.

Remember if you make this dish to tag me on Instagram @mydiaryofus so that I can see! Enjoy!