Vietnamese style rice vermicelli salad

  • Preparation 25 min
  • Cooking 5 min
  • Servings 4 to 6
  • Freezing I do not suggest



  • 250g rice vermicelli
  • 2 cups bean sprouts, rinsed and drained
  • 1 bunch fresh mint, finely chopped
  • 1 bunch fresh coriander, finely chopped
  • 3 Nantes carrots, cut into short julienne strips
  • 1 red bell pepper, cut into short julienne strips
  • 3 halved radishes, thinly sliced
  • 1/2 English cucumber, quartered lengthwise and sliced
  • 1/3 cup coarsely chopped cashews + some for serving


  • Juice of 1 lime
  • 1/4 cup low sodium fish sauce
  • 2 tbsp. toasted sesame oil
  • 1 tbsp. vegetable oil
  • 1 tbsp. tamari soy sauce
  • Salt and freshly ground pepper



  • In a large pot of boiling water, cook vermicelli according to package directions. Pour into a colander, rinse thoroughly under cold water and let drain for 5 minutes. Cut the noodles to a shorter length with a knife. Pour into a large bowl and set aside.
  • Add remaining ingredients and mix.
  • In a bowl, add the ingredients for the dressing, add salt and pepper and mix well with a whisk. Pour over salad and toss. Garnish with cashews and serve.