Vermicelli Noodle Salad with Spring Rolls
Vietnamese food is crazy delicious. This noodle salad is what I make at home when I’m craving a bun. This is in no way an authentic recipe but it sure does hit the spot.
Servings: 2
Calories: 712kcal
Ingredients
Nuoc Cham Sauce
- 3 tbsp fish sauce
- 1 tbsp white vinegar
- 1 tbsp fresh lime juice
- 2 tbsp sugar
- 1 tbsp sriracha or to taste (optional)
- 1 garlic clove grated
- ½ cup warm water
Noodle Salad
- 4-6 store-bought spring rolls depending on hunger levels
- 100 g (2 portions) thin vermicelli
- 1 cup sliced lettuce
- ½ cup julienned carrot
- ½ cup julienned cucumber
- ¼ cup packed mint leaves minced
- ½ cup peanuts chopped
Instructions
- To make the nuoc cham, combine all the sauce ingredients in a jar or bowl and shake or whisk to combine thoroughly. Set aside while you make the noodle salad.
- Cook both the spring rolls and the vermicelli according to their package directions.
- Chop the lettuce, carrot, cucumber, mint and peanuts.
- When the noodles and spring rolls are ready, grab two large bowls.
- Divide the noodles, lettuce, carrots and cucumber between the two bowls.
- Slice the spring rolls into bite sized pieces and divide between the two bowls.
- Top with the mint and peanuts.
- Divide the sauce between the two bowls and nom.