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
