Vietnamese Noodle Salad
Vietnamese Noodle Salad
Ingredients
For the Salad
- 1 daikon radish, peeled into thin strips
- 1 cucumber, peeled into thin strips
- 400 grams Ricefield Bún Gạo rice noodles
- as needed hot water, for noodles
- 1/2 cup coriander, roughly chopped
- 1/4 cup mint, fresh leaves
For the Dressing
- 2 1/2 tablespoons brown sugar
- 1/2 cup hot water
- 1 tablespoon fish sauce
- 1 red habanero pepper, finely chopped
- 3 garlic cloves, smashed and finely minced
- 1 lime, juiced
For the Topping
- 1/4 cup fried shallots
- 1/4 cup peanuts, chopped
Instructions
- 1
Using a vegetable peeler, create thin, long strips from the daikon radish. Repeat the process with the cucumber, peeling it into similar thin, long strips. Set aside.
⏱️ 5 min
- 2
Place the 400 grams of Ricefield Bún Gạo rice noodles into a large heatproof bowl. Pour enough hot water over the noodles to fully submerge them. Gently mix the noodles with your hands or tongs to help them soften. Let them sit for 5 minutes, or until al dente.
⏱️ 5 min
- 3
While the noodles are softening, prepare the dressing. In a separate medium bowl, combine the brown sugar and 1/2 cup of hot water. Stir until the sugar dissolves. Add the fish sauce, finely chopped red habanero pepper, and the smashed and finely minced garlic cloves. Squeeze the juice from the entire lime into the bowl. Mix all the dressing ingredients thoroughly with a spoon until well combined.
⏱️ 10 min
- 4
Once the noodles are softened, drain them well and transfer them to a large serving bowl. Add the prepared daikon strips and cucumber strips to the bowl with the noodles. Roughly chop and add the fresh coriander and fresh mint leaves.
⏱️ 5 min
- 5
Top the salad with the fried shallots and chopped peanuts.
⏱️ 1 min
- 6
Pour the prepared dressing evenly over the assembled salad. Use chopsticks or serving tongs to thoroughly mix all the ingredients together until the noodles, vegetables, herbs, and toppings are evenly coated with the dressing. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Noodle Salad
For the Salad
- 1 daikon radish, peeled into thin strips
- 1 cucumber, peeled into thin strips
- 400 grams Ricefield Bún Gạo rice noodles
- as needed hot water, for noodles
- 1/2 cup coriander, roughly chopped
- 1/4 cup mint, fresh leaves
For the Dressing
- 2 1/2 tablespoons brown sugar
- 1/2 cup hot water
- 1 tablespoon fish sauce
- 1 red habanero pepper, finely chopped
- 3 garlic cloves, smashed and finely minced
- 1 lime, juiced
For the Topping
- 1/4 cup fried shallots
- 1/4 cup peanuts, chopped
Instructions
- 1
Using a vegetable peeler, create thin, long strips from the daikon radish. Repeat the process with the cucumber, peeling it into similar thin, long strips. Set aside.
⏱️ 5 min - 2
Place the 400 grams of Ricefield Bún Gạo rice noodles into a large heatproof bowl. Pour enough hot water over the noodles to fully submerge them. Gently mix the noodles with your hands or tongs to help them soften. Let them sit for 5 minutes, or until al dente.
⏱️ 5 min - 3
While the noodles are softening, prepare the dressing. In a separate medium bowl, combine the brown sugar and 1/2 cup of hot water. Stir until the sugar dissolves. Add the fish sauce, finely chopped red habanero pepper, and the smashed and finely minced garlic cloves. Squeeze the juice from the entire lime into the bowl. Mix all the dressing ingredients thoroughly with a spoon until well combined.
⏱️ 10 min - 4
Once the noodles are softened, drain them well and transfer them to a large serving bowl. Add the prepared daikon strips and cucumber strips to the bowl with the noodles. Roughly chop and add the fresh coriander and fresh mint leaves.
⏱️ 5 min - 5
Top the salad with the fried shallots and chopped peanuts.
⏱️ 1 min - 6
Pour the prepared dressing evenly over the assembled salad. Use chopsticks or serving tongs to thoroughly mix all the ingredients together until the noodles, vegetables, herbs, and toppings are evenly coated with the dressing. Serve immediately.
⏱️ 4 min