Vietnamese Vermicelli Noodle Salad (Bún Chay)

 

A fresh, vibrant, and light dish packed with crunchy veggies, fragrant herbs, and a zesty dressing—perfect for a quick, healthy meal!

Ingredients

✔ 200g rice vermicelli noodles

✔ 1 cup shredded carrots

✔ 1 cup thinly sliced cucumber

✔ ½ cup bean sprouts

✔ ¼ cup fresh cilantro, chopped

✔ ¼ cup fresh mint leaves, chopped

✔ ¼ cup crushed peanuts

✔ ¼ cup fried shallots

 

For the Dressing:

✔ ⅓ cup soy sauce

✔ 2 tbsp lime juice

✔ 2 tsp sugar

✔ 1 clove garlic, minced

✔ 1 small chili, finely chopped (optional) ️

‍ Instructions

 

1️⃣ Cook Noodles – Boil according to package instructions, drain, and set aside.

2️⃣ Make Dressing – Whisk together soy sauce, lime juice, sugar, garlic, and chili in a bowl.

3️⃣ Combine Salad – In a large bowl, mix noodles, carrots, cucumber, bean sprouts, cilantro, and mint.

4️⃣ Toss & Serve – Pour dressing over the salad, toss gently, and top with peanuts & fried shallots for crunch.

 

✨ Ready in just 20 minutes! Light, refreshing, and full of flavor!