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Easy Vietnamese Rice Noodle Salad | Get Inspired Everyday!
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Easy Vietnamese Rice Noodle Salad

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!
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Author : Kari
Cuisine: Vietnamese
Servings: 4 servings
Calories: 384kcal

Ingredients

Salad Veggies:

  • 4 cups mixed greens roughly chopped
  • 2 cups carrots grated, 1/2 pound, 3 or 4
  • 1 cucumber quartered and thinly sliced, 8 ounces
  • 1/2 cup green onions thinly sliced, green part
  • 1/2 cup cilantro chopped
  • 1/4 cup basil chopped
  • 1/4 cup mint chopped

Sauce:

  • 1/4 cup fish sauce
  • 1/4 cup coconut aminos
  • 2 tbsp freshly squeezed lime juice or rice vinegar

Meat and Noodles:

  • 1-2 tsp avocado oil
  • 1/2 pound ground turkey chicken, or pork
  • 2 cloves garlic minced
  • 1 tsp red pepper flakes
  • 1 tbsp fish sauce
  • 2 tbsp coconut aminos
  • 8.8 ounce rice vermicelli noodles 1 package, cooked according to package instructions

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.
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Nutrition

Calories: 384kcal | Carbohydrates: 69g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 2211mg | Potassium: 706mg | Fiber: 4g | Sugar: 5g | Vitamin A: 11827IU | Vitamin C: 22mg | Calcium: 83mg | Iron: 2mg