Lemongrass Vermicelli Salad Recipe
If you’re craving vibrant flavors and lots of crunch, this Lemongrass Vermicelli Salad is bound to become your new obsession. Bursting with aromatic herbs, crisp veggies, and tender noodles tossed in a tangy lemongrass dressing, every bite is a mini celebration of Vietnamese-inspired freshness. Whether you’re looking for a light lunch, a showstopping side, or a healthy dinner that doesn’t skimp on flavor, this salad brings brightness and depth to your table in under half an hour.
Ingredients You’ll Need
Let’s talk about what makes this Lemongrass Vermicelli Salad so special: simple, colorful ingredients each bringing their own zing to the party. Every component plays a role—some add crunch, others infuse herbal freshness, and together they create the ultimate balance of flavor and texture.
- Rice vermicelli noodles: These slender noodles soak up all the bold flavors while providing the perfect springy base.
- Lemongrass chicken, shrimp, or tofu: Infused with fragrant lemongrass, your protein of choice becomes the hearty centerpiece of the salad—swap based on your mood or dietary needs.
- Shredded lettuce: Adds cool crispness and a fresh green canvas for the rest of your toppings.
- Shredded carrots: Their natural sweetness balances the tangy dressing and brightens up the bowl.
- Cucumber matchsticks: Juicy and light, cucumber keeps things refreshing and hydrating.
- Bean sprouts: Deliver irresistible crunch and subtle nutty notes that play perfectly against the noodles.
- Fresh mint leaves: Instantly lifts every mouthful with an uplifting, cooling flavor.
- Fresh cilantro leaves: Provides a citrusy edge and rounds out the herb medley brilliantly.
- Fresh Thai basil leaves: Gives a gentle licorice aroma—don’t skip it if you can find it!
- Chopped roasted peanuts: A toasty, rich topping that brings all the flavors together.
- Toasted sesame seeds (optional): For a little extra crunch and nutty goodness, they’re the perfect finishing touch.
For the Lemongrass Dressing
- Fresh lime juice: The key to a tangy, zesty base that brightens every bite.
- Fish sauce or soy sauce: Adds savory depth and classic Vietnamese umami; choose soy sauce for a vegetarian version.
- Rice vinegar: A balancing act—mild acidity that ties all the flavors together.
- Honey or maple syrup: A touch of sweetness to counter the acidity and spice.
- Finely minced lemongrass: The all-star ingredient! It imparts citrusy freshness that defines this salad.
- Garlic: Kickstarts the flavor party with robust, aromatic notes.
- Small red chili (optional): Add some heat if you love a little kick.
- Water: Helps mellow and blend the dressing so it coats everything evenly.
How to Make Lemongrass Vermicelli Salad
Step 1: Cook the Noodles
Start by preparing your rice vermicelli noodles according to the package instructions—usually, this means letting them soak in hot water until soft. Once they’re tender, drain them and give a quick rinse with cold water. This stops the cooking, keeps them from turning mushy, and ensures they stay perfectly springy for your Lemongrass Vermicelli Salad.
Step 2: Whisk the Lemongrass Dressing
Grab a small bowl and whisk together the lime juice, fish sauce (or soy sauce for a plant-based option), rice vinegar, honey or maple syrup, minced lemongrass, garlic, chili if you’re feeling spicy, and a splash of water. The fragrance alone will make your mouth water! Taste and adjust any element for your ideal sweet-tangy-umami balance.
Step 3: Assemble the Veggies and Noodles
In a large bowl, combine your well-drained noodles with the shredded lettuce, carrots, crisp cucumber matchsticks, and crunchy bean sprouts. This is where the colors start to pop and the anticipation builds—don’t you just love seeing a bowl full of fresh, vibrant ingredients?
Step 4: Add the Protein and Toss
Now, layer in your thinly sliced protein of choice—lemongrass chicken, juicy shrimp, or savory tofu all work beautifully. Drizzle the lemongrass dressing over everything, and toss gently but thoroughly. You want every noodle and veggie to be fully coated and glistening with that citrusy, aromatic goodness.
Step 5: Top and Serve
Transfer your tossed Lemongrass Vermicelli Salad into serving bowls. Shower the top with heaps of fresh mint, cilantro, Thai basil, a good sprinkle of roasted peanuts, and toasted sesame seeds if you’d like. Serve right away, while the herbs are lively and everything is crisp for that absolutely perfect first bite.
How to Serve Lemongrass Vermicelli Salad
Garnishes
Nothing sets off Lemongrass Vermicelli Salad quite like a final flurry of fresh herbs and roasted nuts. Add mint, cilantro, and Thai basil leaves for deep fragrance, and don’t be shy with the peanuts for crunch. A few extra chili slices or a wedge of lime is fantastic for guests who want to customize their bowl.
Side Dishes
This salad is deliciously satisfying on its own, but it also makes a stellar side alongside crispy spring rolls or fresh summer rolls with peanut dipping sauce. Prefer something heartier? Try pairing it with a light Vietnamese soup or some sticky rice for extra staying power.
Creative Ways to Present
For a fun twist, arrange the components on a platter so guests can build their own Lemongrass Vermicelli Salad just the way they like it. Or, layer everything in mason jars for colorful, portable lunches. Even rolling the ingredients in rice paper to make salad rolls is a party-perfect variation!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the undressed veggies, noodles, and proteins separately from the dressing and herbs in airtight containers. This keeps everything fresh and crisp for up to one day in the fridge—just assemble right before eating to preserve those wonderful textures.
Freezing
It’s best to enjoy Lemongrass Vermicelli Salad fresh, as freezing will compromise the crunch and colors of the veggies as well as the integrity of the noodles. If you must, freeze only the cooked protein and prepare the other components from scratch when you’re ready for your next salad fix.
Reheating
You usually won’t need to reheat this salad, since it’s meant to be served cold or room temperature. If your protein needs a little warming, gently heat it in a skillet or microwave, then toss with the salad just before serving for the best contrast in temperatures and textures.
FAQs
What kind of protein works best in Lemongrass Vermicelli Salad?
The beauty of Lemongrass Vermicelli Salad is its versatility! You can use lemongrass-marinated chicken for classic flavor, shrimp for a light seafood spin, or tofu for a protein-packed vegetarian option. Each adds its own flair—choose whichever you’re craving or have on hand.
Can I make Lemongrass Vermicelli Salad gluten-free?
Absolutely! Rice vermicelli noodles are naturally gluten-free, so just be sure to use a gluten-free soy sauce or tamari in your dressing. Double-check labels on your protein and other packaged ingredients to keep everything safe and gluten-free.
How far ahead can I prep the veggies and herbs?
Feel free to wash, shred, and chop most of your veggies and herbs a day in advance. Keep them sealed and chilled, and your assembly will be a breeze. Just wait to cut delicate herbs and toss with dressing until right before serving for that signature freshness.
My noodles are getting sticky, what can I do?
Sticky noodles are a common hiccup! Rinsing the vermicelli under cold water after cooking helps a lot. If they still clump, toss the cooled noodles with a tiny splash of neutral oil to keep them separate before mixing with the other salad components.
Is Lemongrass Vermicelli Salad spicy?
That’s entirely up to you! The salad can be kept mild, but if you love heat, add sliced red chili to the dressing or as a garnish. The spice is easily adjustable for any crowd.
Final Thoughts
There’s just something magical about a bowl of Lemongrass Vermicelli Salad—every forkful is a blend of crunchy, citrusy, herby happiness. I hope you’ll give this recipe a try and let it brighten up your week with its refreshing flavors and easy, make-ahead appeal!
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Lemongrass Vermicelli Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Enjoy the refreshing flavors of Vietnam with this vibrant Lemongrass Vermicelli Salad. Packed with fresh herbs, crunchy vegetables, and your choice of protein, all tossed in a zesty lemongrass dressing, this salad is a perfect balance of textures and tastes.
Ingredients
Rice Vermicelli Noodles:
6 ounces
Lemongrass Chicken, Shrimp, or Tofu:
1/2 pound, thinly sliced
Lettuce:
1 cup, shredded
Carrots:
1 cup, shredded
Cucumber:
1 cup, matchsticks
Bean Sprouts:
1/2 cup
Fresh Mint Leaves:
1/4 cup
Fresh Cilantro Leaves:
1/4 cup
Fresh Thai Basil Leaves:
1/4 cup
Roasted Peanuts:
1/4 cup, chopped
Toasted Sesame Seeds:
1 tablespoon (optional)
Lemongrass Dressing:
3 tablespoons fresh lime juice, 2 tablespoons fish sauce or soy sauce (for vegetarian), 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 1 tablespoon finely minced lemongrass (white part only), 1 clove garlic, minced, 1 small red chili, thinly sliced (optional), 2 tablespoons water
Instructions
- Cook the rice vermicelli noodles: Prepare according to package instructions. Rinse under cold water and set aside.
- Make the Lemongrass Dressing: Whisk together lime juice, fish sauce or soy sauce, rice vinegar, honey, lemongrass, garlic, chili, and water.
- Combine ingredients: In a large bowl, mix noodles, lettuce, carrots, cucumber, bean sprouts, and protein. Toss with dressing.
- Serve: Top with mint, cilantro, basil, peanuts, and sesame seeds. Enjoy immediately!
Notes
- Prep veggies and protein ahead for quick assembly.
- Best when enjoyed fresh; leftovers can be refrigerated for up to 1 day.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg
