Lemongrass Vermicelli Salad Recipe
Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Chilling Time: 15 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
For the Vermicelli Noodles
- 12 ounces (340g) rice vermicelli noodles
- Water for boiling
- 1 teaspoon salt
For the Salad
- 2 stalks fresh lemongrass
- 2 cups shredded carrots
- 2 cups cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 cups shredded purple cabbage
- 1 cup bean sprouts
- 4 green onions, thinly sliced
- 1 cup fresh cilantro leaves
- 1 cup fresh mint leaves
- ½ cup Thai basil leaves (optional)
- ½ cup roasted peanuts, chopped
- 1 tablespoon toasted sesame seeds
Optional Protein Additions
Choose one:
- 1 pound grilled chicken breast, sliced
- 1 pound cooked shrimp
- 14 ounces firm tofu, pan-fried and cubed
- Grilled beef strips
For the Lemongrass Lime Dressing
- ¼ cup fresh lime juice
- 3 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon finely minced lemongrass
- 1 teaspoon chili garlic sauce
- ¼ teaspoon red pepper flakes
- 3 tablespoons sesame oil
- 2 tablespoons water
Garnish
- Lime wedges
- Extra mint leaves
- Extra cilantro
- Sliced red chili peppers
- Additional chopped peanuts
Instructions
Step 1: Prepare the Lemongrass
Trim the tough green tops and root ends from the lemongrass stalks. Remove the outer fibrous layers until you reach the tender pale-yellow center.
Finely mince the tender portion using a sharp knife. You will need approximately 2 tablespoons of minced lemongrass for the recipe.
The finer the lemongrass is chopped, the better it blends into the dressing and salad.
Step 2: Cook the Vermicelli Noodles
Bring a large pot of water to a boil.
Add the vermicelli noodles and cook according to package instructions, usually 3–5 minutes. Stir gently to prevent sticking.
Once tender, immediately drain the noodles and rinse thoroughly under cold running water.
This step removes excess starch and prevents the noodles from becoming gummy.
Allow the noodles to drain completely. Toss them lightly with a teaspoon of sesame oil if desired to prevent sticking.
Set aside while preparing the remaining ingredients.
Step 3: Prepare the Vegetables
Wash and dry all vegetables thoroughly.
Julienne the cucumber into thin strips.
Shred the carrots and purple cabbage.
Thinly slice the bell peppers and green onions.
Rinse the bean sprouts and herbs.
Pat everything dry to prevent excess moisture from diluting the dressing.
Place all prepared vegetables in a large mixing bowl.
Step 4: Prepare the Protein (Optional)
For Chicken
Season chicken breasts with salt and pepper.
Grill over medium-high heat for 6–8 minutes per side or until fully cooked.
Allow to rest for 5 minutes before slicing.
For Shrimp
Season shrimp lightly with salt.
Cook in a skillet over medium heat for 2–3 minutes per side until pink and opaque.
For Tofu
Press excess moisture from firm tofu.
Cut into cubes and pan-fry until golden brown and crispy.
Set aside.
Step 5: Make the Lemongrass Lime Dressing
In a medium bowl combine:
- Lime juice
- Fish sauce
- Rice vinegar
- Honey
- Brown sugar
- Garlic
- Ginger
- Minced lemongrass
- Chili garlic sauce
- Red pepper flakes
- Sesame oil
- Water
Whisk vigorously until the sugar dissolves completely and the dressing becomes smooth.
Taste and adjust seasoning if necessary.
For more sweetness, add a little honey.
For extra tanginess, add more lime juice.
For additional heat, increase the chili sauce.
Step 6: Assemble the Salad
Place the cooled vermicelli noodles into a very large serving bowl.
Add:
- Carrots
- Cucumbers
- Bell peppers
- Cabbage
- Bean sprouts
- Green onions
- Cilantro
- Mint
- Thai basil
Gently toss the ingredients together using tongs or clean hands.
If using chicken, shrimp, tofu, or beef, add it now.
Step 7: Add the Dressing
Pour approximately three-quarters of the dressing over the salad.
Toss gently until every strand of noodle and vegetable is lightly coated.
Add more dressing as needed according to taste.
Be careful not to overdress the salad.
The noodles should be flavorful but not soggy.
Step 8: Chill for Maximum Flavor
Cover the salad and refrigerate for 15–20 minutes.
This brief resting period allows the noodles to absorb the dressing and helps all the flavors blend together beautifully.
Step 9: Garnish and Serve
Before serving, sprinkle the salad with:
- Chopped roasted peanuts
- Toasted sesame seeds
- Fresh herbs
- Sliced chili peppers
Serve with lime wedges on the side.
Chef’s Tips for Success
Use Fresh Lemongrass
Fresh lemongrass provides the brightest flavor. Avoid dried lemongrass whenever possible.
Keep Vegetables Crisp
Prepare vegetables shortly before serving for maximum crunch and freshness.
Don’t Overcook the Noodles
Rice vermicelli cooks very quickly. Overcooked noodles can become soft and sticky.
Balance the Dressing
A great vermicelli salad should have the perfect balance of sweet, salty, sour, and spicy flavors.
Make It a Complete Meal
Adding grilled shrimp, chicken, or tofu transforms this salad into a satisfying main course.
Variations
Vietnamese-Inspired Version
Add grilled lemongrass chicken and extra fish sauce for a traditional flavor profile.
Spicy Version
Include sliced Thai chilies and extra chili garlic sauce.
Vegan Version
Replace fish sauce with soy sauce or tamari and use maple syrup instead of honey.
Peanut Lover’s Version
Mix 2 tablespoons of creamy peanut butter into the dressing for a rich, nutty flavor.
Tropical Version
Add diced mango, pineapple, or papaya for a sweet tropical twist.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For best results:
- Keep peanuts separate until serving.
- Refresh with a squeeze of lime juice before eating.
- Stir gently before serving to redistribute the dressing.
Nutrition Information (Approximate Per Serving)
- Calories: 390
- Protein: 10g
- Carbohydrates: 58g
- Fat: 13g
- Fiber: 6g
- Sugar: 10g
- Sodium: 620mg
