Vietnamese noodle salad
Delight in a vibrant Vietnamese noodle salad featuring a tangy lime and fish sauce dressing, with rice noodles, mung beans, fresh spearmint, coriander leaves, and a kick of red hot chili peppers. Topped with crunchy peanuts for the perfect balance of flavors and textures.
- 26 Mar 2024
- Cook time 0 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Vietnamese noodle salad is a refreshing and flavorful dish that's perfect for a light lunch or dinner. This dish combines different textures and flavors—crunchy peanuts, fresh herbs, and a tangy, spicy dressing—that make it uniquely satisfying and delicious. It's relatively easy to prepare and can be customized to taste, making it a versatile option for any occasion.
Ingredients:
Instructions:
- Cook 1 cup of rice noodles according to the package instructions. This usually involves soaking them in hot water for about 5-10 minutes until they are tender but still firm.
- Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
- In a small bowl, mix together 1 tablespoon of lime juice, 1 tablespoon of fish sauce, and 2 teaspoons of brown sugar until the sugar is completely dissolved.
3. Prepare the Chili Peppers:
- Finely chop the 2 red hot chili peppers. Adjust the amount according to your level of spice preference.
- In a large mixing bowl, add the cooked rice noodles.
- Add 2 cups of mung beans, 1/2 cup of chopped spearmint leaves, and 1 cup of chopped coriander leaves to the noodles.
- Sprinkle in the finely chopped chili peppers (adjust to taste).
- Pour the prepared dressing over the noodle mixture.
- Toss everything well to ensure that the noodles and vegetables are evenly coated with the dressing.
- Transfer the salad to a serving platter or individual bowls.
- Sprinkle 1/2 cup of coarsely chopped peanuts on top for added crunch and flavor.
- Garnish with extra lime wedges or additional fresh herbs if desired.
- Serve immediately, and enjoy your refreshing and vibrant Vietnamese noodle salad!
Tips:
- Soak the rice noodles in warm water for about 10-15 minutes until they are soft. Then drain and rinse with cold water to stop the cooking process.
- Adjust the amount of chili peppers to suit your spice tolerance; removing the seeds can make the salad milder.
- Toast the peanuts lightly in a pan to bring out their natural oils and enhance their flavor.
- Add the lime juice, fish sauce, and brown sugar to a small bowl and mix well until the sugar is fully dissolved before tossing it with the salad.
- For added protein, consider adding grilled chicken, shrimp, or tofu to make the salad a more filling meal.
- Serve the salad immediately after preparation to enjoy the freshest taste and best texture.
Enjoy your Vietnamese noodle salad as a refreshing and nutritious meal. The medley of textures and flavors in each bite will surely delight your taste buds. Feel free to experiment with additional vegetables or protein sources like grilled chicken or shrimp to make it your own. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 3.31g | 9% |
| Sugar 5g | 5% |
| Fat | |
| Fat 10g | 11% |
| Saturated 1.22g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 22ug | 3% |
| Choline 20mg | 4% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 2.99mg | 19% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 36mg | 40% |
| Vitamin E 1.86mg | 12% |
| Vitamin K 27ug | 23% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.34mg | 0% |
| Iron, Fe 1.62mg | 15% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 350mg | 10% |
| Selenium, Se 4.67ug | 8% |
| Sodium, Na 320mg | 21% |
| Zinc, Zn 1.00mg | 9% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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