Refreshing Vietnamese Noodle Salads for Hot Days

When the temperatures rise, nothing beats a refreshing bowl of Vietnamese noodle salad. Known for their vibrant flavors and fresh ingredients, these salads are perfect for a light lunch or dinner. Packed with fresh herbs, crunchy vegetables, and soft noodles, Vietnamese noodle salads are the ultimate way to cool down on hot days. Below are some delightful recipes and tips to make your own delicious noodle salads.

1. Vietnamese Vermicelli Salad (Bún)

This classic dish features vermicelli noodles topped with grilled proteins, fresh herbs, and a tangy dressing.

Ingredients: 200g vermicelli noodles, 200g grilled shrimp or chicken, 1 cup bean sprouts, 1 cucumber (julienned), 1 cup mint leaves, 1 cup cilantro, chopped peanuts.
Dressing: 3 tablespoons fish sauce, 2 tablespoons sugar, 1 tablespoon lime juice, 1 clove garlic (minced), and 1 chili (sliced).

Cook the vermicelli as per package instructions, then rinse under cold water. In a bowl, combine the fish sauce, sugar, lime juice, garlic, and chili to create the dressing. Layer the vermicelli noodles at the bottom of a bowl, add grilled shrimp or chicken, then top with bean sprouts, cucumber, mint, cilantro, and garnish with peanuts. Drizzle with dressing before serving.

2. Papaya and Carrot Salad

This crunchy salad is a perfect side dish or light meal option. The freshness of the papaya and carrots offers a delightful contrast to the savory flavors.

Ingredients: 1 green papaya (shredded), 2 carrots (shredded), 1 red bell pepper (sliced), 1/2 cup fresh herbs (mint, cilantro), 1/4 cup roasted peanuts.
Dressing: 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 tablespoon sugar, and a pinch of salt.

To prepare, mix the shredded papaya, carrots, and bell pepper in a large bowl. In a separate bowl, whisk together the lime juice, fish sauce, sugar, and salt for the dressing. Pour the dressing over the salad and toss well. Garnish with fresh herbs and roasted peanuts before serving.

3. Cold Noodle Salad with Tofu

This vegetarian option is both hearty and refreshing, making it perfect for those warm days.

Ingredients: 200g rice noodles, 200g firm tofu (fried and cubed), 1 cup shredded cabbage, 1 carrot (julienned), 1/2 cucumber (sliced), fresh herbs.
Dressing: 3 tablespoons soy sauce, 2 tablespoons sesame oil, 1 tablespoon vinegar, and 1 teaspoon honey.

Cook the rice noodles according to the package instructions and run them under cold water. While they cool, prepare the tofu by pan-frying until golden brown. In a large bowl, combine the cooled noodles, tofu, cabbage, carrot, cucumber, and herbs. Whisk together the dressing ingredients, pour over the salad, and toss to combine.

Top Tips for Making Vietnamese Noodle Salads

Fresh Ingredients: Use the freshest herbs and vegetables you can find for the best flavor.
Make Ahead: Many of these salads can be made a few hours in advance. Just keep the dressing separate until ready to eat.
Add Protein: Feel free to add different proteins like beef, pork, or tofu to customize your salad.
Experiment with Dressings: Don’t hesitate to create your own vinaigrette or experiment with different flavors based on your preferences.

Refreshing Vietnamese noodle salads are not just delicious; they are also versatile and easy to prepare. With a combination of flavors and textures, these salads can be tailored to suit any taste. So, next time the heat rises, whip up one of these delightful salads to satisfy your cravings while staying cool.