Posted on 12th Jul 2025

Fresh and Easy Vietnamese Vermicelli Salad

Fresh and Easy Vietnamese Vermicelli Salad is a light, vibrant noodle salad built around rice vermicelli, quick pickled vegetables and fragrant herbs. This Fresh and Easy Vietnamese Vermicelli Salad recipe keeps things simple and refreshing, with a sweet, sour and lightly savoury dressing that doubles as the pickling liquid.

Inspired by classic Vietnamese bún salads, this version focuses on clean flavours, crisp textures and fresh herbs. It can be served as a side dish or a light main, perfect for warmer days.

Cuisine

Vietnamese

Time

45 mins

Servings

2 people

Ingredients

200g rice vermicelli noodles

Handful mint leaves
Handful coriander
Handful lettuce, finely shredded
Handful beansprouts, washed
½ cucumber, julienned

2 tablespoons crushed salted peanuts
2 tablespoons crispy fried shallots

The Quick Pickle

½ daikon, finely matchsticked
1 carrot, finely matchsticked

10 tablespoons rice vinegar
3 to 4 tablespoons sugar
Good pinch salt

1 star anise

The Dressing

2 tablespoons light soy sauce
Juice of ½ to 1 lime
Dash sesame oil

Method

PREPARATION

COOKING

Make the pickle
In a bowl combine rice vinegar, sugar and salt. Stir until dissolved. Add star anise, light soy sauce, lime juice and a dash of sesame oil. Mix well.
Pickle the vegetables
Add daikon and carrot to the pickling liquid. Leave for at least 30 minutes to soften and absorb flavour.
Prepare the noodles
Soak rice vermicelli in hot water for 5 to 6 minutes until softened but still with a slight bite. Drain well.
Dress the noodles
Add a generous spoonful of the pickled carrot and daikon along with some of the pickling liquid to the noodles. Toss thoroughly so the noodles absorb the sweet and sour dressing.
Add herbs and vegetables
Mix in mint and coriander gently. Top with shredded lettuce, beansprouts and julienned cucumber.
Finish
Spoon over a little more dressing if needed. Scatter with crushed peanuts and crispy fried shallots for texture.

Serve immediately as a fresh, light salad.

School of Wok Tips

• Let the pickle sit for at least 30 minutes for best flavour.
• Do not over soak the vermicelli or they will lose their bite.
• Tear herbs rather than chopping to preserve aroma.
• Use the pickling liquid as the dressing to avoid waste and build flavour.

FAQs

Can I add protein to this salad?
Yes? Grilled chicken, prawns or tofu work beautifully.

How long can I keep the pickled vegetables?
They can be stored in the fridge for up to 3 days in a sealed container.

Can I make this spicy?
Yes? Add finely chopped chilli or garlic to the pickling liquid for extra heat.