This Lemongrass Vermicelli Salad isn’t your average noodle dish. It’s a vibrant explosion of textures and tastes that’s perfect for a hot summer day. Forget complicated recipes with a million ingredients – this salad is all about fresh, simple flavors that come together in minutes.
Why this recipe is special? Because it strikes the perfect balance between refreshing and flavorful. The lemongrass sauce is tangy and bright, with a hint of sweetness and spice. The cool vermicelli noodles soak up all that deliciousness, while the crisp veggies and herbs add a delightful crunch.
But don’t just take my word for it! This recipe is so easy to follow, you’ll be whipping up restaurant-worthy salads in no time. Ready to impress your taste buds? Let’s get cooking!
Prep Time: 20 minutes | Cook Time: 5 minutes | Total Time: 25 minutes | Yield: 4-6 servings
Ingredients
- Lemongrass Sauce:
- 1–2 tablespoons lemongrass paste, or 2 tablespoons freshly grated lemongrass (white parts only)
- 2 cloves garlic
- ¼ cup fish sauce
- ¼ cup + 2 tablespoons vegetable oil
- ¼ cup lime juice (3-4 limes)
- 2 tablespoons rice vinegar
- 2–3 tablespoons brown sugar
- 1 tablespoon roasted red chile paste (or your preferred chili paste)
- Vermicelli Salad:
- 1 package vermicelli or thin rice noodles (about 8 ounces)
- 2 large carrots, shredded or julienne cut
- 1 cucumber, julienne cut
- 1 cup fresh mint
- 1 cup fresh cilantro
- ½ cup chopped peanuts
- 1 lb cooked tofu, shrimp, or chicken (or your favorite protein)
Instructions:
- Sauce: This is a breeze! Just blend everything in a food processor for a smooth sauce. Don’t have a food processor? No worries! Just throw everything in a jar and shake it up until well combined.
- Noodles: Cook those noodles according to the package instructions. Once they’re done, rinse them with cold water to stop them from cooking further and to remove excess starch. Drain them well, and then toss with about half of the sauce.
- Presentation Time! Here’s where you get creative. Plate individual servings of the dressed noodles in bowls. Top it all off with your cooked protein, shredded carrots, fresh mint, cilantro, and chopped peanuts. Don’t forget to drizzle some extra sauce over the top for good measure!
- Meal Prep Magic: This salad is perfect for meal prep too! Just toss all the noodles with the protein, peanuts, and carrots (leave out the cucumber and herbs for now, they’ll get soggy). Add a little extra sauce if needed and store it all in the fridge in containers. When you’re ready to eat, grab your prepped goodness, add some fresh cucumbers, herbs, and a drizzle of extra sauce, and voila! Lunch is served.
Tips:
- I like to cook my tofu by pan-frying it with some oil and soy sauce, but you can grill it, bake it, or use any other cooking method you prefer. Shrimp or chicken would also be delicious additions to this salad – use what you have on hand!
- The beauty of this recipe is the sauce. You can make it a few days in advance and store it in the fridge. That way, you have a flavorful base ready to go whenever you need a quick and refreshing meal.
So there you have it! This Lemongrass Vermicelli Salad is a flavor bomb waiting to happen. It’s easy to make, endlessly customizable, and perfect for a light and satisfying summer meal.
