I know it’s only April, but we’ve been getting hit with some scorching days here in Los Angeles! When the temperature rises above 80 the last thing I want to do is turn on my oven. That’s why I love this Vietnamese rice noodle salad! Everything about this recipe is cool and refreshing. Cold rice noodles, crisp veggies and fresh herbs tossed with a sweet and sour lime vinaigrette make for the perfect spring lunch!
I like to use a mandoline to slice the carrots, cucumbers, and pepper. If you don’t have one yet order it here. It’s a good investment for any kitchen. I use mine all the time!
Vietnamese Rice Noodle Salad
- 8oz vermicelli rice noodles cooked and cooled
- 1 persian or english cucumber thinly sliced
- 2 large carrots julienned
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 1 bunch basil
- 2 tbs sesame seeds
- 1/2 serrano chili or jalapeño thinly sliced
- 1 lime cut into wedges
- 1/4 c fish sauce
- 1/4 c lime juice
- 1/2 c avocado oil
- 2 tbs honey
- 1 tbs soy sauce
Place the noodles, carrots, and cucumber in a large bowl. Gently tear the cilantro, mint and, basil into small pieces and add that to the bowl as well. Set aside while you make the dressing.
In a small bowl whisk together the honey, soy sauce, fish sauce, and lime juice. While whisking, slowly pour in the avocado oil, continue whisking until the dressing is fully emulsified.
Toss the noodles, veggies, and herbs with the dressing. I like to use my hands to work the dressing into the noodles and vegetables. Divide into bowls, garnish with sesame seeds, sliced chili and, a lime wedge. Serve immediately!