Vietnamese Rice Noodle Salad Recipe

By | Published | Salad | No Comment


  • Rice Vermicelli – 75 gms
  • Green Beans – 6, sliced
  • Cucumber – 1 to 2, deseeded, thinly sliced
  • Red Capsicum – 1/2, shredded
  • Bean Sprouts – 1 1/2 cups, blanched, refreshed
  • Spring Onions – 1, finely sliced
  • Coriander Leaves – 1 small bunch
  • Basil Leaves – 1 small bunch
  • Lime and Peanut Dressing
  • Lettuce Leaves to serve


  1. Soak the vermicelli in boiling water until softened and drain well.
  2. Cook the beans in lightly salted water for about 2 1/2 minutes, until tender.
  3. Drain, refresh in cold water and drain again.
  4. Mix the cucumber, capsicum, bean sprouts, beans, spring onions and herbs in a bowl.
  5. Drizzle the lime and peanut dressing over the salad and stir well.
  6. Arrange the lettuce leaves in a platter.
  7. Spread the rice vermicelli over the lettuce.
  8. Spoon the salad mixture.
  9. Serve.

Feel free to comment or share your thoughts on this recipe of Vietnamese Rice Noodle Salad from Awesome Cuisine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe To Our Newsletter
Sign up to receive the latest recipes, kitchen tips as well as receive other site updates!

Stay Connected: