7 Vietnamese Noodle Salad Recipes That Will Bowl You Over

Vietnamese cuisine is a treasure trove of flavors and textures, and one dish that truly captures its essence is the Vietnamese noodle salad. These salads, known as “Bun,” are a delightful medley of fresh herbs, rice noodles, proteins, and zesty dressings. In this article, we’re going to explore seven Vietnamese noodle salad recipes that will not only tantalize your taste buds but also transport you to the bustling streets of Hanoi or the serene beaches of Nha Trang. So, let’s dive in and discover these mouthwatering creations!

Traditional Vietnamese Noodle Salad (Bun Thit Nuong)

We kick things off with the classic Vietnamese noodle salad – Bun Thit Nuong. This dish is a harmonious blend of grilled meat, fresh vegetables, rice noodles, and the iconic nuoc cham sauce.

Ingredients

Here’s what you’ll need for this mouthwatering dish:For the Grilled Pork (Thit Nuong):1 pound of pork shoulder or loin, thinly sliced
3 cloves of garlic, minced
2 shallots, minced
2 tablespoons of lemongrass, minced (optional but oh-so-flavorful)
2 tablespoons of sugar
2 tablespoons of fish sauce
1 tablespoon of soy sauce
1 tablespoon of vegetable oil
Freshly ground black pepper to taste

For the Nuoc Cham (Dipping Sauce):1/4 cup of fish sauce
1/4 cup of warm water
2 tablespoons of sugar
2 tablespoons of lime juice
1-2 cloves of garlic, minced
1-2 Thai bird’s eye chilies, minced (adjust to your spice preference)

For the Noodle Salad:8 ounces of thin rice vermicelli noodles, cooked and drained
Lettuce leaves
Bean sprouts
Fresh herbs (mint, cilantro, and Thai basil)
Crushed roasted peanuts
Sliced cucumbers
Sliced carrots

Directions

For the Grilled Pork (Thit Nuong):In a bowl, combine garlic, shallots, lemongrass, sugar, fish sauce, soy sauce, vegetable oil, and black pepper.
Add the thinly sliced pork to the marinade, ensuring it’s well coated. Marinate for at least 30 minutes or longer for maximum flavor.
Heat your grill or grill pan to medium-high heat. Grill the pork until nicely caramelized and cooked through, about 2-3 minutes per side. Set aside.

For the Nuoc Cham (Dipping Sauce):In a small bowl, combine fish sauce, warm water, sugar, lime juice, minced garlic, and minced Thai chilies. Stir until the sugar is dissolved. Taste and adjust the flavors to your liking. Set aside.

Assembling the Noodle Salad:To serve, divide the cooked and drained vermicelli noodles among serving bowls.
Top with lettuce leaves, bean sprouts, fresh herbs, sliced cucumbers, and carrots.
Lay the grilled pork on top of the noodles.
Sprinkle crushed roasted peanuts over everything.
Drizzle generously with the Nuoc Cham dipping sauce.
Enjoy your Bun Thit Nuong!

Bun Thit Nuong is a symphony of flavors – the smokiness of the grilled meat, the freshness of the herbs, and the zing of the nuoc cham sauce. It’s like a party in your mouth!

Personal Note:I remember my first time trying Bun Thit Nuong in a tiny street-side eatery in Ho Chi Minh City. The mix of flavors and textures was mind-blowing, and I’ve been a fan ever since.

Instructions

Cook the rice vermicelli noodles according to package instructions and rinse in cold water.
Arrange the cooked noodles in bowls.
Top with grilled pork (or tofu) and a generous amount of fresh herbs.
Add bean sprouts and pickled carrots and daikon.
Sprinkle with crushed peanuts.
Serve with a side of Nuoc Cham for a burst of flavor.

Spicy Beef Vietnamese Noodle Salad

If you’re a fan of bold, spicy flavors, this one’s for you. The Spicy Beef Vietnamese Noodle Salad takes the heat up a notch with marinated beef and chili sauce.

Ingredients

For the Spicy Beef:1 pound of beef sirloin, thinly sliced
3 cloves of garlic, minced
2 tablespoons of soy sauce
1 tablespoon of fish sauce
1 tablespoon of brown sugar
1 teaspoon of chili flakes (adjust to your spice preference)
2 tablespoons of vegetable oil

For the Noodle Salad:8 ounces of rice vermicelli noodles, cooked and drained
Lettuce leaves
Bean sprouts
Fresh mint leaves
Fresh cilantro leaves
Sliced cucumber
Sliced red bell pepper
Sliced red onion

For the Spicy Dressing:3 tablespoons of fish sauce
2 tablespoons of lime juice
1 tablespoon of sugar
1 clove of garlic, minced
1-2 Thai bird’s eye chilies, minced (adjust to your spice preference)

Directions

For the Spicy Beef:In a bowl, combine minced garlic, soy sauce, fish sauce, brown sugar, chili flakes, and vegetable oil.
Add the thinly sliced beef to the marinade and let it sit for at least 15 minutes.
Heat a pan or grill pan over high heat. Cook the marinated beef slices for about 2-3 minutes per side, or until they’re nicely seared and cooked to your preferred level of doneness. Set aside.

For the Spicy Dressing:In a small bowl, mix together fish sauce, lime juice, sugar, minced garlic, and minced Thai bird’s eye chilies. Taste and adjust the flavors to your liking. Set aside.

Assembling the Noodle Salad:To serve, divide the cooked and drained rice vermicelli noodles among serving bowls.
Top with lettuce leaves, bean sprouts, fresh mint leaves, fresh cilantro leaves, sliced cucumber, sliced red bell pepper, and sliced red onion.
Lay the spicy beef slices on top of the noodles.
Drizzle the spicy dressing generously over the salad.
Enjoy your Spicy Beef Vietnamese Noodle Salad!

This salad is not for the faint of heart. The tender, spicy beef paired with the coolness of cucumber and mint creates a flavor explosion that will leave you craving for more.

Funny Fact: Be prepared with a glass of water nearby; this one can be a real fire-breather!

Instructions

Cook the rice vermicelli noodles and rinse them in cold water.
In a bowl, arrange fresh lettuce and sliced cucumbers.
Top with marinated beef and fresh Thai chilies.
Squeeze lime wedges over the salad.
Drizzle with a spicy fish sauce dressing for a fiery kick.

Vegetarian Vietnamese Noodle Salad

For our vegetarian friends, here’s a delectable option that doesn’t compromise on flavor. The Vegetarian Vietnamese Noodle Salad features tofu, peanuts, and a rich peanut sauce.

Ingredients

For the Tofu Marinade:1 block of firm tofu, pressed and cubed
2 tablespoons of soy sauce
1 tablespoon of sesame oil
1 clove of garlic, minced
1 teaspoon of grated ginger
1 tablespoon of honey or agave nectar

For the Noodle Salad:8 ounces of rice vermicelli noodles, cooked and cooled
Lettuce leaves
Bean sprouts
Fresh mint leaves
Fresh cilantro leaves
Sliced cucumber
Sliced carrot
Sliced bell pepper (any color you prefer)

For the Dressing:3 tablespoons of soy sauce
2 tablespoons of lime juice
1 tablespoon of rice vinegar
1 tablespoon of sugar
1 clove of garlic, minced
1 Thai bird’s eye chili, minced (adjust to your spice preference)

Directions

For the Tofu:In a bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, and honey or agave nectar.
Toss the cubed tofu in the marinade, making sure it’s well coated. Allow it to marinate for at least 15 minutes.
Heat a skillet over medium-high heat and add a bit of oil. Cook the marinated tofu until it’s golden and slightly crispy, about 3-4 minutes per side. Set aside.

For the Dressing:In a small bowl, combine soy sauce, lime juice, rice vinegar, sugar, minced garlic, and minced Thai bird’s eye chili. Adjust the spice level to your preference. Set aside.

Assembling the Noodle Salad:To serve, divide the cooked and cooled rice vermicelli noodles among serving bowls.
Top with lettuce leaves, bean sprouts, fresh mint leaves, fresh cilantro leaves, sliced cucumber, sliced carrot, and sliced bell pepper.
Place the cooked tofu on top of the noodles.
Drizzle the dressing generously over the salad.
Enjoy your Vegetarian Vietnamese Noodle Salad!

This salad proves that meatless doesn’t mean tasteless. The crispy tofu and the creamy peanut sauce make every bite a delight.

Funny Observation: Even hardcore carnivores can’t resist stealing a bite of this veggie masterpiece.

Instructions

Cook the rice vermicelli noodles and rinse them in cold water.
In a bowl, place the cooked noodles.
Top with grilled tofu and an assortment of fresh herbs.
Add bean sprouts, sliced bell peppers, and cucumber ribbons.
Serve with a vegetarian dipping sauce for a delightful meat-free meal.

Seafood Vietnamese Noodle Salad

If you’re a seafood enthusiast, you’ll love this variation. The Seafood Vietnamese Noodle Salad showcases the bounty of the ocean with shrimp, squid, and a punchy fish sauce dressing.

Ingredients

For the Seafood Marinade:

1/2 pound of shrimp, peeled and deveined
1/2 pound of squid rings
1/2 pound of mussels, cleaned
1 clove of garlic, minced
2 tablespoons of fish sauce
1 tablespoon of lime juice
1 tablespoon of sugar
1 teaspoon of chili flakes (adjust to your spice preference)
2 tablespoons of vegetable oil

For the Noodle Salad:

8 ounces of rice vermicelli noodles, cooked and drained
Lettuce leaves
Bean sprouts
Fresh mint leaves
Fresh cilantro leaves
Sliced cucumber
Sliced bell pepper (any color you prefer)
Sliced red onion

For the Dressing:

3 tablespoons of fish sauce
2 tablespoons of lime juice
1 tablespoon of sugar
1 clove of garlic, minced
1 Thai bird’s eye chili, minced (adjust to your spice preference)

Directions

For the Seafood:In a bowl, combine minced garlic, fish sauce, lime juice, sugar, chili flakes, and vegetable oil to create the marinade.
Toss the shrimp, squid rings, and mussels in the marinade. Let them marinate for about 15 minutes.
Heat a grill or grill pan over medium-high heat. Grill the seafood until they’re cooked through and have nice grill marks, about 2-3 minutes per side for shrimp and squid, and until mussels open. Set aside.

For the Dressing:In a small bowl, mix together fish sauce, lime juice, sugar, minced garlic, and minced Thai bird’s eye chili. Adjust the spiciness to your liking. Set aside.

Assembling the Noodle Salad:To serve, divide the cooked and drained rice vermicelli noodles among serving bowls.
Top with lettuce leaves, bean sprouts, fresh mint leaves, fresh cilantro leaves, sliced cucumber, sliced bell pepper, and sliced red onion.
Arrange the grilled seafood on top of the noodles.
Drizzle the dressing generously over the salad.
Enjoy your Seafood Vietnamese Noodle Salad!

This salad brings the taste of the sea to your plate. The combination of tender seafood and zesty dressing is simply irresistible.

Seafood Adventure: Eating this salad feels like a beach vacation in your mouth – salty, tangy, and utterly delightful.

Instructions

Cook the rice vermicelli noodles and rinse them in cold water.
Arrange fresh lettuce in bowls.
Top with grilled shrimp and squid.
Add bean sprouts and sliced cucumber.
Sprinkle with peanuts.
Serve with a side of Nuoc Cham to enhance the seafood flavors.

Chicken and Mango Vietnamese Noodle Salad

For a tropical twist, try the Chicken and Mango Vietnamese Noodle Salad. It combines tender shredded chicken, sweet mango slices, and a citrusy dressing.

Ingredients

For the Chicken Marinade:1 pound of boneless, skinless chicken breasts
2 cloves of garlic, minced
2 tablespoons of soy sauce
1 tablespoon of fish sauce
1 tablespoon of brown sugar
1 tablespoon of lime juice
1 teaspoon of grated ginger
1 teaspoon of vegetable oil

For the Noodle Salad:8 ounces of rice vermicelli noodles, cooked and drained
Lettuce leaves
Bean sprouts
Fresh mint leaves
Fresh cilantro leaves
Sliced cucumber
Sliced red bell pepper
Sliced red onion
1 ripe mango, peeled, pitted, and thinly sliced

For the Dressing:3 tablespoons of fish sauce
2 tablespoons of lime juice
2 tablespoons of brown sugar
1 clove of garlic, minced
1 Thai bird’s eye chili, minced (adjust to your spice preference)

Directions

For the Chicken:In a bowl, combine minced garlic, soy sauce, fish sauce, brown sugar, lime juice, grated ginger, and vegetable oil to create the marinade.
Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes.
Heat a grill or grill pan over medium-high heat. Grill the chicken for about 6-8 minutes per side, or until it’s cooked through and has beautiful grill marks. Set aside to rest for a few minutes before slicing.

For the Dressing:In a small bowl, whisk together fish sauce, lime juice, brown sugar, minced garlic, and minced Thai bird’s eye chili. Adjust the spiciness to your taste. Set aside.

Assembling the Noodle Salad:To serve, divide the cooked and drained rice vermicelli noodles among serving bowls.
Top with lettuce leaves, bean sprouts, fresh mint leaves, fresh cilantro leaves, sliced cucumber, sliced red bell pepper, sliced red onion, and mango slices.
Arrange the sliced grilled chicken on top of the noodles.
Drizzle the dressing generously over the salad.
Enjoy your Chicken and Mango Vietnamese Noodle Salad!

This salad is a tropical paradise on a plate. The juicy mango and tangy lime dressing make it a refreshing treat.

Sweet and Savory:Mixing mango with chicken might sound strange, but trust me, it’s a match made in flavor heaven.

Instructions

Cook the rice vermicelli noodles and rinse them in cold water.
In a bowl, arrange fresh lettuce.
Top with grilled chicken, sliced mango, and red bell pepper strips.
Garnish with fresh herbs.
Drizzle with a sweet and tangy dressing for a tropical twist.

Vegan Vietnamese Noodle Salad

Vegans, rejoice! There’s a Vietnamese noodle salad tailored just for you. The Vegan Vietnamese Noodle Salad features tempeh, coconut milk, and aromatic lemongrass.

Ingredients

For the Tofu Marinade:1 block of extra-firm tofu, pressed and cubed
2 tablespoons of soy sauce
1 tablespoon of rice vinegar
1 tablespoon of maple syrup or agave nectar
1 clove of garlic, minced
1 teaspoon of grated ginger
1 teaspoon of sriracha sauce (adjust to your spice preference)

For the Noodle Salad:8 ounces of rice vermicelli noodles, cooked and drained
Lettuce leaves
Bean sprouts
Fresh mint leaves
Fresh cilantro leaves
Sliced cucumber
Sliced carrot
Sliced red bell pepper
Sliced red onion

For the Dressing:3 tablespoons of soy sauce
2 tablespoons of lime juice
2 tablespoons of maple syrup or agave nectar
1 clove of garlic, minced
1 Thai bird’s eye chili, minced (adjust to your spice preference)

Directions

For the Tofu:In a bowl, whisk together soy sauce, rice vinegar, maple syrup or agave nectar, minced garlic, grated ginger, and sriracha sauce.
Toss the cubed tofu in the marinade until well coated. Allow it to marinate for at least 15 minutes.
Heat a skillet over medium-high heat and add a bit of oil. Cook the marinated tofu until it’s golden and slightly crispy, about 3-4 minutes per side. Set aside.

For the Dressing:In a small bowl, mix together soy sauce, lime juice, maple syrup or agave nectar, minced garlic, and minced Thai bird’s eye chili. Adjust the spiciness to your liking. Set aside.

Assembling the Noodle Salad:To serve, divide the cooked and drained rice vermicelli noodles among serving bowls.
Top with lettuce leaves, bean sprouts, fresh mint leaves, fresh cilantro leaves, sliced cucumber, sliced carrot, sliced red bell pepper, and sliced red onion.
Place the cooked tofu on top of the noodles.
Drizzle the dressing generously over the salad.
Enjoy your Vegan Vietnamese Noodle Salad!
This vegan delight is a festival of flavors and textures. The lemongrass and coconut milk create a creamy, fragrant sauce that’s simply divine.

Plant-Based Pleasures:You don’t have to be vegan to appreciate the deliciousness of this dish.

Instructions

Cook the rice vermicelli noodles and rinse them in cold water.
In a bowl, place fresh lettuce, shredded carrots, and cucumber ribbons.
Top with marinated and grilled tempeh.
Garnish with fresh mint leaves.
Drizzle with a delectable vegan peanut dressing for a plant-based delight.

DIY Vietnamese Noodle Salad Bar

Want to host a gathering that’s fun and interactive? Create a DIY Vietnamese Noodle Salad Bar! It’s a fantastic way to let guests customize their salads.

Ingredients

For the Noodle Salad Bar:Cooked and drained rice vermicelli noodles
Lettuce leaves
Bean sprouts
Fresh mint leaves
Fresh cilantro leaves
Sliced cucumber
Sliced carrot
Sliced bell peppers (various colors)
Sliced red onion
Sliced mango
Sliced avocado
Crushed roasted peanuts
Sliced tofu (for a vegan option)
Grilled chicken strips (for a non-vegan option)
Cooked shrimp (for a seafood option)

For the Dressing Bar:Soy sauce
Lime juice
Rice vinegar
Maple syrup or agave nectar
Minced garlic
Minced Thai bird’s eye chili (adjust to spice preference)

Directions

Set Up Your DIY Noodle Salad Bar:Arrange all the ingredients for the noodle salad bar on a table or countertop in separate bowls or platters.
Provide serving utensils and bowls for your guests.
Make sure to label each ingredient so your guests know what’s what.

For the Dressing Bar:Set out small containers with soy sauce, lime juice, rice vinegar, maple syrup or agave nectar, minced garlic, and minced Thai bird’s eye chili.
Encourage your guests to mix their own dressings according to their taste preferences.

Assembling the Noodle Salad:Let your guests start with a base of cooked and drained rice vermicelli noodles.
They can then add lettuce leaves, bean sprouts, fresh mint leaves, fresh cilantro leaves, and their choice of sliced vegetables.
For protein, they can choose from tofu, grilled chicken strips, or cooked shrimp, depending on their preference.
To add sweetness and a tropical twist, mango and avocado slices are perfect additions.
Don’t forget the crunch – crushed roasted peanuts are a must!
Guests can drizzle their customized dressing over the top.
Enjoy your DIY Vietnamese Noodle Salad Bar!
Setting up a DIY noodle salad bar is like throwing a mini food festival in your home. Let your guests mix and match ingredients to create their perfect bowl.

Party Time:I once hosted a noodle salad bar party, and it turned into a friendly competition of who could make the most creative salad. Hilarity ensued!

Instructions

Preparation is Key:Begin by cooking the rice vermicelli noodles according to the package instructions. Rinse them with cold water to prevent sticking.

Protein Variety:Grill or prepare your protein options. Offer a selection of grilled pork, shrimp, tofu, grilled chicken, or tempeh. Keep them warm in separate serving trays.

Fresh and Fragrant:Wash and arrange fresh herbs like mint, cilantro, and Thai basil in bowls. These herbs add a burst of flavor and aroma to the salads.

Veggie Delight:Prepare your vegetables – bean sprouts, thinly sliced cucumber, shredded carrots, and fresh lettuce. These provide the crunchy and healthy base for the salads.

Crunchy Toppings:Offer toppings like crushed peanuts and crispy shallots for added texture and flavor. Spice enthusiasts can enjoy thinly sliced chili peppers.

Sauce Selection:Set out bowls of Nuoc Cham, hoisin sauce, and sriracha. These sauces allow your guests to personalize the taste of their salad.

Setting Up the Salad Bar

Organize and Label:Arrange all the ingredients and supplies in an organized manner on a long table. Use clear labels for each component to guide your guests.

Order Matters:Suggest an order for assembling the salads, starting with noodles, followed by protein, vegetables, herbs, and toppings.

Be Eco-Friendly:Use biodegradable or reusable bowls and utensils to minimize environmental impact.

Friendly Assistance:Assign a friendly helper to assist guests and answer any questions about the ingredients and the assembly process.

Get Creative:Encourage your guests to get creative by mixing and matching ingredients. Every salad can be unique!

Enjoy and Share

Dining Experience:Let your guests create their own delicious Vietnamese noodle salads, reflecting their tastes and preferences.

Capture the Fun:Encourage your guests to share their DIY creations on social media. Create a unique hashtag for your event and let them spread the word.

Conclusion

Vietnamese noodle salads are a culinary adventure that everyone should embark on. From the traditional Bun Thit Nuong to the exotic Vegan Vietnamese Noodle Salad, these dishes offer a glimpse into the vibrant and diverse world of Vietnamese cuisine.

So, roll up your sleeves, gather your ingredients, and prepare to be amazed by the symphony of flavors, the burst of freshness, and the sheer joy that these Vietnamese noodle salads bring to your table. Whether you’re a meat lover, a seafood enthusiast, or a devoted vegan, there’s a Vietnamese noodle salad with your name on it. So go ahead, slurp those noodles, savor those herbs, and experience the magic of Vietnam, one bowl at a time!

And remember, when it comes to Vietnamese noodle salads, the only limit is your imagination. So get creative, have fun, and let your taste buds embark on a flavor-packed journey.

Now, it’s time to try these recipes and discover your favorite Vietnamese noodle salad. Enjoy your culinary adventure!

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