Vietnamese vermicelli salad

Don’t forget to try this healthy, nutritious and easy Vietnamese vermicelli salad. Enjoy!

Vietnamese cuisine is renowned for its refined flavors, fresh ingredients, and balanced dishes. A notable and beloved dish from this cuisine is the Vietnamese vermicelli salad, also known as “bun,” which offers a tasty symphony of textures and flavors.

The foundation of the vermicelli salad consists of thin rice noodles, also called vermicelli, which are light and resilient. These are often served with an abundance of fresh herbs such as mint, cilantro, and basil, giving the dish a refreshing and aromatic dimension. Vegetables like carrots, cucumber, and bean sprouts add crispiness and color, while protein sources such as grilled shrimp, chicken, or tofu make the salad a satisfying meal.

What distinguishes Vietnamese cuisine is the unique preparation of sauces, such as the well-known nuoc cham. This sweet and sour fish sauce dressing, often flavored with garlic and chili pepper, adds a spicy and savory dimension to the vermicelli salad.

This light and healthy vermicelli salad reflect the culinary art of balancing flavors and textures, making it a favorite both in Vietnam and internationally.

What you need (for 2 people)

  • 120 grams of brown rice vermicelli
  • 1 cucumber, halved, cut into thin slices
  • 2 carrots, grated
  • 100 grams mixed lettuce leaves
  • 1 cup of fresh mint
  • 1 bowl of fresh coriander
  • 1 cup of bean sprouts (100 grams)
  • 2 tablespoons peanuts, bruised with the bottom of a glass
  • 2 tablespoons soy sauce
  • 2 tablespoons of lime or lemon juice
  • 1 small tablespoon of honey
  • 1 garlic clove, bruised
  • 1/2 chili pepper, halved lengthwise

Vietnamese vermicelli salad in a white bowl on the table.

How to make it

First make the dressing: dissolve the honey in 2 tablespoons of almost boiling water, mix with the soy sauce, lime juice, garlic clove and half the chili pepper. Set aside. Cook the vermicelli according to the packaging instructions, rinse with cold water (to prevent sticking) and divide this in 2 large bowls (from which you will eat). Divide the lettuce, bean sprouts, cucumber, grated carrots and peanuts over the two trays. Remove the leaves from the coriander and mint branches, chop them roughly with a knife and spread them over the two bowls. Remove the garlic clove and chilli pepper from the sauce and spread over the bowls. 

All recipes from bbb health boutique are tasty, healthy and plant-based. Here you will find an overview of all our delicious recipes.

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