{"id":14396,"date":"2023-05-17T11:03:58","date_gmt":"2023-05-17T15:03:58","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/recipe\/salade-de-vermicelle-de-riz-a-la-vietnamienne\/"},"modified":"2026-08-29T22:36:16","modified_gmt":"2026-08-30T02:36:16","slug":"vietnamese-style-rice-vermicelli-salad","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/vietnamese-style-rice-vermicelli-salad\/","title":{"rendered":"The best Vietnamese noodle salad with rice vermicelli"},"content":{"rendered":"<h3>\ud83e\udd57 I&#8217;ve never set foot in Vietnam, and this is still one of my favorite recipes on the site<\/h3>\n<p>Let me get that out of the way first. I&#8217;ve never been. What I have done is eat a lot of <strong>Vietnamese noodle salad<\/strong>, and somewhere along the line it stopped being a restaurant thing and turned into the bowl I make whenever the fridge is full of herbs. Cold rice vermicelli, vegetables cut thin enough to stay loud, cashews on top, and a dressing sharp enough to wake the whole thing up. The kids clean it out. It makes a mountain. And it&#8217;s the rare salad you keep eating without ever hitting that wall where you&#8217;re just full.<\/p>\n<h3>\ud83c\udf3f Good in July, good in February. The dressing is the reason<\/h3>\n<p>Summer is the obvious season, and summer is not the point. This goes into a lunch container on a Tuesday in November just as happily. A <strong>rice noodle salad<\/strong> at the office, a light supper on the patio, the thing sitting next to whatever came off the barbecue.<\/p>\n<p>The dressing carries all of it. Fish sauce for the deep salty umami, lime for the sharp edge, toasted sesame oil for the nutty perfume, tamari underneath holding the bottom end. I like the sweet-salty side loud and unapologetic. That&#8217;s the part that sends people back for a third helping.<\/p>\n<h3>\ud83e\udd6c Vegetarian as written, a full meal with one addition<\/h3>\n<p>Left alone it&#8217;s a <strong>vegetarian noodle salad<\/strong> and it stands up fine, either as a light lunch or as a side. Put one grilled thing on top and it turns into dinner: chicken, caramelized pork, shrimp, beef out of the wok, or firm tofu browned in a pan. I used cashews here because my son is allergic to peanuts. Peanuts are the traditional garnish though, and they&#8217;re delicious, so use whatever works in your kitchen. If you want to push it toward the version you&#8217;d be handed in a Vietnamese restaurant, make my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/pickled-carrots-and-daikon\/\" target=\"_blank\"><strong>pickled carrots and daikon<\/strong><\/a> and pile those in as well.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd57 I&#8217;ve never set foot in Vietnam, and this is still one of my favorite recipes on the site Let me get that out of the way first. I&#8217;ve never been. What I have done is eat a lot of Vietnamese noodle salad, and somewhere along the line it stopped &hellip;<\/p>\n","protected":false},"featured_media":14392,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"vietnamese noodle salad","_yoast_wpseo_title":"Vietnamese noodle salad with rice vermicelli and fresh herbs","_yoast_wpseo_metadesc":"A cold Vietnamese noodle salad: rice vermicelli, crisp julienned vegetables, heaps of mint and cilantro, lime and fish sauce 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