Vietnamese Noodle Salad


Preparation info

  • Difficulty


  • Servings:


    as an appetizer

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Any salad with a full cup of freshly chopped herbs in it is going to be flavorful.

When my wife and I are in the mood for something light, we love some variation of this salad. It has crunchy vegetables in it for texture and uses a light, savory Asian dressing. This salad is great at room temperature or chilled. Feel free to make it a day in advance. It keeps nicely.


Asian Dressing

  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon brown sugar
  • ½ lime, juice only
  • Dash of fish sauce (optional)
  • 8 ounces vermicelli rice noodles
  • Drizzle of sesame oil
  • 1 pound flank steak, sliced thin
  • 1 English cucumber
  • 1-2 Serrano peppers (optional)
  • 1 cup shredded carrots
  • cup minced fresh basil
  • cup minced fresh cilantro
  • cup minced fresh mint
  • Soy sauce, for dipping


  1. Whisk all dressing ingredients in a small bowl until well combined.
  2. Cook rice noodles according to package, which should involve boiling them for just a few minutes in water. Drain the noodles, rinse them with cold water to stop the cooking, and toss them with a good drizzle of sesame oil to keep them from sticking.
  3. Slice steak very thinly against the grain and set it aside.
  4. Peel cucumber and remove seeds with a spoon. Slice cucumber into short sticks. If you’re using the Serrano peppers, dice them as well. I remove the seeds, but you can leave them in for extra heat.
  5. Add cooked noodles to a large bowl. Drizzle one quarter of the dressing over the noodles.
  6. Top noodles with cucumbers, peppers, carrots, basil, cilantro, and mint. Drizzle on another quarter of the dressing.
  7. Add sliced steak to the salad. Pour another quarter of the dressing over the salad and serve the last of the dressing on the side.