Citrus-Zest Vietnamese Vermicelli Salad with Peanuts and Fresh Herbs
This vibrant Vietnamese salad combines the goodness of fresh herbs, citrusy notes, and crunchy peanuts with vermicelli noodles, making for a light yet satisfying dish.
Preparation
Get these tasks done before you start cooking.
Marinating the Dressing
- 1
Combine Dressing Ingredients
In a small bowl, combine lime juice, fish sauce, brown sugar, garlic, lime zest, and chili.
- 2
Stir to Dissolve Sugar
Stir until sugar is dissolved.
- 3
Set Aside
Set aside for flavors to meld for about 10 minutes.
Preparing the Vegetables and Noodles
- 1
Cook Noodles
Cook the rice vermicelli according to package instructions. Drain and rinse under cold water.
Tip: Ensure that the noodles are rinsed under cold water to prevent them from sticking.
- 2
Combine Vegetables
In a large bowl, combine cucumber, carrot, bean sprouts, and bell pepper.
- 3
Add Noodles
Add the prepared noodles and mix gently.
Tip: Toast the peanuts lightly for extra crunch and flavor.
How to Make Citrus-Zest Vietnamese Vermicelli Salad with Peanuts and Fresh Herbs
Total time: 0 min · Yields 4 servings
- 1
Preparing Noodles
Boil noodles and rinse them under cold water.
- 2
Mixing Vegetables
Combine all cut vegetables in a large bowl.
- 3
Dressing and Final Touches
Toss the salad with dressing and top with herbs and peanuts.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep dressing separate if possible.
Can I make this salad ahead?
Prepare all components and store them separately; mix just before serving.
What if I don’t have fish sauce?
Soy sauce can be used as a substitute, but it will alter the flavor profile slightly.
Can I add protein to this salad?
Yes, grilled chicken, shrimp, or tofu are great additions for extra protein.
Is this salad gluten-free?
Yes, as long as you use gluten-free rice vermicelli and check your fish sauce for gluten.
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