This super easy to make salad is loaded with fresh produce, and it’s the perfect combination of light and refreshing, but still filling for hot summer days!
4 cups mixed greens, roughly chopped
2 cups grated carrots, 1/2 pound, 3 or 4
1 cucumber, quartered and thinly sliced, 8 ounces
1/2 cup thinly sliced green onions, green part
1/2 cup chopped cilantro
1/4 cup chopped basil
1/4 cup chopped mint
1/4 cup fish sauce
1/4 cup coconut aminos
2 Tablespoons freshly squeezed lime juice, or rice vinegar
Meat and Noodles:
1–2 Teaspoons avocado oil
1/2 pound ground turkey, chicken, or pork
2 cloves garlic, minced
1 Teaspoon red pepper flakes
1 Tablespoon fish sauce
2 Tablespoons coconut aminos
1 – 8.8 ounce package rice vermicelli noodles, cooked according to package instructions
Prep all the veggies, then place them in a large serving bowl.
In a small bowl, whisk together the ingredients for the sauce, then set it aside.
Place a large 9″ cast iron skillet over medium high heat. When the pan is hot but not smoking, add 1 teaspoon of the avocado oil, (add more if needed) along with the ground turkey. You won’t need the oil if you use ground pork.
Sauté the meat breaking it up into small bits. When it’s almost cooked, add the garlic and red pepper flakes. Cook until the garlic is fragrant, about 1 minute. Add the fish sauce and coconut aminos, stir to combine then turn off the heat. Let the meat cool while you cook the noodles.
Bring a large pot of water to boil, then add the vermicelli rice noodles. Stir, turn off the heat and let the noodles sit for 3 minutes.
Stir a couple of times while the noodles cook. When they’re just tender, drain them and rinse under cold water until chilled to stop the cooking process.
Add the drained noodles to the salad ingredients, along with the cooked meat and sauce. Toss to combine, then serve immediately.
- Category: Dinner
- Method: Stove Top
- Cuisine: Vietnamese
Keywords: Vietnamese Noodle Salad, Vietnamese Vermicelli Noodle Salad, Vietnamese Noodle Salad Recipe