Vietnamese Rice Noodle Salad Bowls

When I think of summer, I can’t help but crave a refreshing bowl of Vietnamese Rice Noodle Salad Bowls. The vibrant colors and fresh ingredients always call to me, reminding me of sunny days spent outdoors. I remember the first time I made this dish; I had just returned from a local farmers’ market, where I stumbled upon the most beautiful array of berries and crispy greens. I couldn’t resist bringing home a mix of tangy blackberries and sweet strawberries, eager to incorporate them into something special.

This salad embodies everything I love about summer cooking: it’s quick, easy, and bursting with flavor. The soft, chewy vermicelli noodles serve as the perfect base, while the crunch of fresh vegetables and the sweetness of berries elevate it to something truly delightful. Not to mention, the dressing is a game changer, balancing the elements perfectly with its savory and slightly sweet notes.

What I adore most about these Vietnamese Rice Noodle Salad Bowls is their versatility. You can easily customize them based on what you have on hand, making it a great go-to for using up seasonal produce. Whether it’s a casual lunch on a hot day or a vibrant dinner party centerpiece, this dish has a way of bringing everyone together. Plus, it’s a fun way to showcase the beautiful fruits and veggies that summer has to offer.

Ingredients Overview for Vietnamese Rice Noodle Salad Bowls

To create these beautiful Vietnamese Rice Noodle Salad Bowls, we rely on a simple yet vibrant array of ingredients. Each element plays a crucial role in building flavor and texture. The combination of fresh vegetables and sweet berries not only makes for a delicious salad but also promotes a healthy lifestyle.

• 8 ounces vermicelli rice noodles: These delicate noodles are the heart of the salad, providing a chewy texture that contrasts beautifully with the crunch of fresh vegetables.
• 8 cups spring lettuce greens: Light and crisp, these greens add a refreshing base to the bowls, allowing the other ingredients to shine.
• 2 cups berries (such as blackberries, strawberries, raspberries, blueberries, or pomegranate seeds): A mix of sweet and tart, these berries introduce a pop of color and flavor, making each bite exciting.
• 2 carrots, thinly shredded or sliced: The bright orange color and crunchy texture of carrots complement the other ingredients while adding nutritional value.
• 1 cucumber, seeded and thinly shredded or sliced: Crisp and refreshing, cucumber offers hydration and a satisfying crunch that balances the salad.
• ½ red onion, thinly sliced: With its bold flavor, red onion adds depth to the dish and pairs wonderfully with the sweetness of the berries.
• 3 green onions, chopped: These provide a mild onion flavor and a touch of color, enhancing the overall appearance of the salad.
• 1 cup mint leaves, torn or sliced: Fresh mint brings a fragrant aroma that brightens the dish and elevates its flavors.
• 1 cup cilantro, chopped: Another aromatic herb, cilantro adds a unique taste that is essential in Vietnamese cuisine.
• ½ cup fish sauce: This ingredient adds an umami backbone to the dressing, enhancing the overall flavor of the salad.
• ½ cup seasoned rice vinegar: Offering a tangy note, this vinegar balances the sweetness of the dressing, adding complexity.
• 3 tablespoons sugar: A touch of sweetness helps to round out the dressing, tying all the flavors together.
• 2 cloves garlic, pressed or minced: Fresh garlic adds a punch of flavor, enhancing the dressing’s richness.
• ¼ teaspoon crushed red pepper: This adds a hint of heat, making the salad more exciting and flavorful.
• sliced limes: Fresh lime juice is essential for brightening the salad and balancing flavors.
• peanuts: Chopped peanuts add an extra crunchy texture and nutty flavor, making the dish even more satisfying.

Vietnamese Rice Noodle Salad Bowls Instructions

Making Vietnamese Rice Noodle Salad Bowls is a delightful experience, especially when you see all the fresh ingredients come together. Let’s walk through the steps to create this vibrant dish.

1. Start by softening the vermicelli noodles. Place them in a large bowl and cover them with boiling water. Let them soak for about 3 to 4 minutes or until they’re tender. After soaking, use a fork or your fingers to gently separate the noodles, then rinse them under cold water and drain well.
2. Next, prepare your serving bowls. Divide the spring lettuce greens equally among four bowls, creating a fresh and inviting base.
3. Once the greens are in place, it’s time to add the berries. Divide the berries evenly between the bowls, layering them on top of the lettuce for a colorful presentation.
4. Now, add the carrots and cucumber. Sprinkle the shredded carrots and sliced cucumber over the berries, providing a delightful crunch and texture contrast.
5. Next, layer on the red onion, green onions, cilantro, and mint. These ingredients not only add flavor but also enhance the visual appeal of your salad.
6. To make the dressing, in a separate bowl or a glass jar with a lid, combine the fish sauce, seasoned rice vinegar, sugar, garlic, and crushed red pepper. Whisk or shake until the sugar dissolves and the ingredients are well mixed.
7. When you’re ready to serve, pour 2 to 3 tablespoons of the dressing over each salad bowl. If you have any left, save it for regular green salads; it’s delicious!
8. Finish by sprinkling the salads with chopped peanuts, more cilantro, mint, and sliced limes. The final touch of lime juice adds a burst of freshness that ties everything together.
9. The salads are best enjoyed the day they’re made at room temperature. Take a moment to appreciate the vibrant colors and aromas before diving in!

Tips for Success

To ensure your Vietnamese Rice Noodle Salad Bowls turn out perfectly, here are some essential tips that will help you along the way.

• Storage: Store any leftovers in an airtight container in the refrigerator. Aim to consume them within two days for the best flavor and texture.
• Freezing: It’s not recommended to freeze this salad, as the fresh ingredients may become mushy when thawed.
• Pairing: Consider serving these bowls with grilled chicken or shrimp for added protein, or enjoy them on their own as a light meal.
• Customization: Feel free to mix in other veggies you enjoy, like bell peppers or radishes. The possibilities are endless!
• Make ahead: You can prepare all components ahead of time. Just keep the dressing separate until serving to prevent sogginess.
• Serving size: These bowls are quite filling, thanks to the noodles and toppings. Adjust serving sizes based on your appetite.

Perfect Pairings for Vietnamese Rice Noodle Salad Bowls

When it comes to serving Vietnamese Rice Noodle Salad Bowls, the options are endless. Here are some ideas to elevate your serving experience:

• Grilled proteins: Pair these bowls with grilled shrimp or chicken for a complete meal. The smoky flavor complements the fresh salad beautifully.
• Side dishes: Serve alongside a light soup, like a clear broth or miso soup, to create a well-rounded meal.
• Lunch or dinner: These bowls make for a refreshing lunch option or a light dinner on warm summer evenings.
• Potlucks and gatherings: They’re perfect for sharing at potlucks or BBQs. Guests will love the colorful presentation!
• Storage tips: If you have leftovers, store them in individual containers for easy grab-and-go meals throughout the week.
• Seasonal pairings: Enjoy these bowls during summer when fresh produce is abundant. They highlight the best of what the season has to offer.

FAQ

Conclusion

In summary, Vietnamese Rice Noodle Salad Bowls bring a burst of freshness and flavor to any meal. They are versatile, quick to prepare, and packed with nutrients, making them an ideal choice for summer dining. I encourage you to try making them for yourself or sharing them at your next gathering. You won’t be disappointed by the delightful combination of flavors and textures they offer!

Vietnamese Rice Noodle Salad Bowls

Craving something light and refreshing? Try these Vietnamese Rice Noodle Salad Bowls, bursting with fresh vegetables and sweet berries. Perfect for a healthy lunch or a vibrant dinner, these bowls are quick to prepare and deliciously satisfying. Make them tonight for a delightful culinary experience!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: Vietnamese

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces vermicelli rice noodles
• 8 cups spring lettuce greens
• 2 cups berries such as blackberries, strawberries, raspberries, blueberries, or pomegranate seeds
• 2 carrots thinly shredded or sliced
• 1 cucumber seeded and thinly shredded or sliced
• ½ red onion thinly sliced
• 3 green onions chopped
• 1 cup mint leaves torn or sliced
• 1 cup cilantro chopped
• ½ cup fish sauce
• ½ cup seasoned rice vinegar
• 3 tablespoons sugar
• 2 cloves garlic pressed or minced
• ¼ teaspoon crushed red pepper
• sliced limes
• peanuts

Equipment

• Large Pot
• Chef's Knife
• Mixing Bowl

Method

 

1. Start by softening the vermicelli noodles. Place them in a large bowl and cover them with boiling water. Let them soak for about 3 to 4 minutes or until they’re tender. After soaking, use a fork or your fingers to gently separate the noodles, then rinse them under cold water and drain well.
2. Next, prepare your serving bowls. Divide the spring lettuce greens equally among four bowls, creating a fresh and inviting base.
3. Once the greens are in place, it’s time to add the berries. Divide the berries evenly between the bowls, layering them on top of the lettuce for a colorful presentation.
4. Now, add the carrots and cucumber. Sprinkle the shredded carrots and sliced cucumber over the berries, providing a delightful crunch and texture contrast.
5. Next, layer on the red onion, green onions, cilantro, and mint. These ingredients not only add flavor but also enhance the visual appeal of your salad.
6. To make the dressing, in a separate bowl or a glass jar with a lid, combine the fish sauce, seasoned rice vinegar, sugar, garlic, and crushed red pepper. Whisk or shake until the sugar dissolves and the ingredients are well mixed.
7. When you're ready to serve, pour 2 to 3 tablespoons of the dressing over each salad bowl. If you have any left, save it for regular green salads; it’s delicious!
8. Finish by sprinkling the salads with chopped peanuts, more cilantro, mint, and sliced limes. The final touch of lime juice adds a burst of freshness that ties everything together.
9. The salads are best enjoyed the day they’re made at room temperature. Take a moment to appreciate the vibrant colors and aromas before diving in!

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator. Aim to consume them within two days for the best flavor and texture.
• Freezing: It's not recommended to freeze this salad, as the fresh ingredients may become mushy when thawed.
• Pairing: Consider serving these bowls with grilled chicken or shrimp for added protein, or enjoy them on their own as a light meal.
• Customization: Feel free to mix in other veggies you enjoy, like bell peppers or radishes. The possibilities are endless!
• Make ahead: You can prepare all components ahead of time. Just keep the dressing separate until serving to prevent sogginess.
• Serving size: These bowls are quite filling, thanks to the noodles and toppings. Adjust serving sizes based on your appetite.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.