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Vietnamese Rice Noodle Salad

What I’ve been craving big time (and eating non-stop): This fresh, bright, flavorful Vietnamese Noodle Salad drizzled with a bold-flavored savory sweet and tangy dressing.

Vietnamese Rice Noodle Salad is a quick and easy Vietnamese inspired salad dish with your favorite Vietnamese ingredients. Rice vermicelli noodles, carrots, lettuce, mint leaves, cilantro, and shredded rotisserie chicken tossed in an irresistible fish sauce and lime juice based homemade dressing.

If you are into gorgeous, complicated flavors and textures, this Vermicelli Noodle Salad is the dish for you!

A bowl of Vietnamese noodle salad loaded with shredded carrots, lettuce, mint leaves, cilantro, chicken and wedges of lime

Vietnamese Inspired Rice Vermicelli Noodle Salad

Think of this Vietnamese Noodle Salad as the made-easy version of the more authentic Vietnamese Noodle Bowl often served with grilled meats and nouc cham sauce.

When I am craving those vermicelli bowls and do not have time to make the full-blown traditional version of it, this is my alternative.

But let me tell you, this Vietnamese Noodle Salad is no runner-up/second-choice type alternative that makes you less excited.

What you are looking at is a full-flavor, made-easy version that is every bit as tasty as the original. One that you will crave and love every bit as much.

The Vietnamese Noodle Salad is made with similar ingredients (rice vermicelli noodles, veggies, herbs), and the sauce is almost the same as the nouc cham sauce that is served with authentic Vietnamese Noodle Bowls.

The main difference is we are not marinated and grilling the meats, as more authentic Vietnamese Noodle Bowls come with smoky grilled meats. Instead we are adding shredded store-bought rotisserie chicken to it.

In other words, much quicker, less work, and perfect for those busy days for when you are craving Vietnamese food but do not have the time to make the authentic Vietnamese Noodle version.

Top down view of a bowl of Vietnamese inspired rice noodles salad

So if you haven’t already concluded: I’m pretty obsessed with this Vietnamese Rice Noodle Bowl. It’s my new addiction.

Ask my husband. He has witnessed me eating this multiple times a week (or at times, multiple times a day), me raving about how this delicious bowl is speaking to my soul…

Welcome to the life of living with a foodie/ food blogger.

I am a big fan of vermicelli noodle bowls and always order them at Vietnamese restaurants, and I love that I can now make a big batch of Vietnamese Noodle Salad that is similar but easier, ready in less than 20 minutes, and have leftovers for the rest of the week.

Yep. It is one heck of a meal-prep-friendly recipe as well and I often would double the recipe so I have leftover lunches for a whole week!


Fresh ingredients and a bold sauce is key to a good Vietnamese Noodle Salad…

Dressing ingredients

Let’s be real here. Vietnamese Noodle Salad will not be Vietnamese Noodle Salad without the dressing.

So let’s talk about the dressing/sauce first. This is inspired by the more classic Vietnamese nouc cham sauce.

It is made with simple ingredients that I believe you can find in most main stream grocery store. If not, Asian grocery stores and online retailers (affiliate links attached below) should have them.

No cooking or heating is involve. Simply measure, add, and shake/whisk to combine!

A bowl of Vietnamese Noodle Salad with dressing in the background

Here’s what goes into the dressing for my Vietnamese Noodle Salad:

  • Fish Sauce – it has a strong scent but don’t be intimidated by it! It produces beautiful complex umami flavors and is the key ingredient for the dressing. Use widely in Vietnamese and Thai cuisine.
  • Rice Vinegar – can substitute with white vinegar in a pinch
  • Garlic – use fresh and avoid substituting with garlic powder
  • Brown sugar
  • Freshly squeezed lime juice
  • Red pepper flakes – this is what brings the heat so adjust accordingly to your desired spicy level. Measurement in recipe card will yield a mild sauce.
  • Vegetable oil
  • Water – use to dilute the dressing a tad bit

Salad ingredients

And then for the Vietnamese Noodle Salad itself, here’s what I used:

  • Vermicelli rice noodles (thin) – dry or refrigerated is fine. Unless you are at the Asian stores, you will mostly only be able to find dry ones. Note that vermicelli rice noodles is different from bean thread noodles, which is more transparent and has a more spring-y texture. I personally prefer rice noodles to bean thread noodles for this if I have a choice, but bean thread noodles will work just fine as well.
  • Lettuce – because it is a ‘salad’ after all…. 😉 use your preferred lettuce – green leaf, romaine, iceberg etc.
  • Shredded carrots – ready-shredded carrots makes it even quicker and simpler
  • Cilantro
  • Mint leaves
  • Rotisserie chicken
Mint leaves, lettuce, carrots, shredded rotisserie chicken, cilantro
(From top to bottom, left to right): Mint leaves, lettuce, carrots, shredded rotisserie chicken, cilantro

However, know that you can add on or substitute with your favorite veggies and toppings. Here are other ingredients that would be great in the rice noodle salad as well!

  • Cucumbers
  • Red bell peppers
  • Jalapeño – especially if you like it even spicier!
  • Chopped peanuts
  • Shredded cabbage
  • Other protein: tofu, shrimp, beef, pork, salmon, etc.
  • And my personal favorite: Vietnamese Egg Rolls. It’s obviously a lot more work, but oh my gosh it’s amazing. Tip: I sometimes use store bought frozen egg rolls which is much more convenient. Another tip: that dressing is the perfect dipping sauce for the egg rolls.

How to make Vietnamese Noodle Salad

Making this Vietnamese Noodle Salad can quickly be summarized into four large sections, and it all comes together in 20 minutes! EASY PEASY.

  1. Cook vermicelli rice noodles based on packaged instruction. It typically doesn’t take more than a few minutes in boiling water. All we are doing is soften the rice noodles.
Vermicelli noodles in a pot
Vermicelli rice noodles after boiled in water and drained

2. Prepare and chop all the ingredients. Shred rotisserie chicken, and chop up lettuce, carrots, cilantro, and mint leaves. I do this which waiting for the water to boil to cook the rice noodles.

3. Make the sauce. Add dressing ingredients into a jar, cover lid of the jar, and give it a thorough shake. Alternatively, bring everything into a bowl and whisk it up!

Vietnamese dressing in a mason jar with lid open
  • Assemble. Pour dressing over all the salad ingredients, then toss to combine!
Drizzling dressing into a bowl of rice noodles, lettuce, carrots, cilantro, mint leaves and chicken
Tossing Vietnamese noodle salad with a pair of tongs

Fresh, flavorful, delightful, and healthy…this Vietnamese Vermicelli Noodle Salad is truly is summer in a bowl! 💛

Give it a try today! If you love bold flavor recipes that also happened to be refreshing and healthy, this rice noodle salad is for you!

Close up of Vietnamese noodle salad

Frequently Asked Question

How to store leftovers?

Store the ingredients separately in an airtight container in the refrigerator, and only combine them with the dressing when ready to eat! I find that if you add sauce to it, lettuce, cilantro and mint leaves will wilt and turn yucky pretty quickly.

How do you serve it/ eat Vietnamese Noodle Salad?

I’ve served Vietnamese Noodle Salad multiple ways!
1) Let everyone serve themselves and customize their bowls with their favorite ingredients and the amount of dressing they want in it (note: the flavor of the dressing is bold and concentrated , so a little goes a long way!). Then everyone can toss their own individual bowls to combine everything.
2) Bring all the ingredients for Vietnamese noodle salad together and toss everything in dressing. This is the best way to serve this if you know it will be consumed immediately. Vietnamese noodle salad doesn’t save well after being tossed in dressing.
If you want to take it to the next level, serve it with some Vietnamese Egg Rolls. It is so delicious with it!

Do you eat this hot or cold?

I would say whatever you prefer! It always becomes a Cold Noodle Salad for me when I eat it the day after because I am lazy and I don’t heat it up. But you can definitely reheat the noodles and chicken, and add the veggies to it before tossing everything the sauce.
The beauty of this recipe is it can be eaten hot, cold, or room temperature! It stays out well for a few hours too if you are serving this at get-togethers or parties.

Tossed Vietnamese Rice Noodle Salad

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

More Asian Inspired Salad Recipes!

A bowl of rice noodles topped with lettuce, cilantro, mint leaves, carrots and chicken

Vietnamese Noodle Salad

Fresh, healthy and delicious Vietnamese inspired salad recipe! Vermicelli rice noodles combined with crunchy veggies tossed in a homemade bold-flavored dressing.
4.94 from 16 votes
Print Pin
Course: Main Course
Cuisine: asian, Vietnamese
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 people
Calories: 651kcal
Author: MinShien


  • 8 oz Vermicelli rice noodle
  • 2 cups lettuce shredded
  • 1 cup carrots shredded
  • 1/4 cup cilantro chopped
  • 1/4 cup mint leaves chopped
  • 1 cup rotisserie chicken shredded


  • 1/4 cup fish sauce
  • 2 tbsp rice vinegar
  • 3 tbsp lime juice freshly squeezed
  • 2 cloves garlic minced
  • 2 tbsp brown sugar
  • 1/2 tsp red pepper flakes
  • 1/4 cup vegetable oil
  • 2 tbsp water


  • Cook vermicelli rice noodles based on package instructions. When done, drain and set aside. If rice noodles are set aside for a while, rinse noodles in cold water to prevent them from sticking together and overcooking.
  • While vermicelli rice noodles are cooking, prepare and chop the vegetables – lettuce, carrots, cilantro, mint leaves. Shred rotisserie chicken.
  • In a mason jar, combine all the dressing ingredients. Shake to mix well.
  • Bring rice noodles, lettuce, carrots, cilantro, mint leaves, rotisserie chicken into a large bowl. Drizzle with dressing, and toss to combine. (see note below)
  • Serve and enjoy!


Adjust dressing to taste. There is a generous amount of dressing in this recipe – most likely you will not need it all for this salad. 


Calories: 651kcal | Carbohydrates: 80g | Protein: 27g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 76mg | Sodium: 1974mg | Potassium: 354mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7727IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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4.94 from 16 votes (6 ratings without comment)

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Recipe Rating


  1. 5 stars
    I was SO excited to see that I had Vietnamese vermicelli in the pantry! I made this noodle salad for lunch today and we all agreed that it is so tasty it needs to be added to our monthly meal plan. Thank you!

    1. Joyous Apron says:

      Thank you Marta! Happy to hear that you enjoyed this salad!

  2. Enriqueta says:

    5 stars
    This salad is addictive. I already made it twice. The first time with tuna (I didn’t have chicken) and the second one with hard-boiled eggs. You nailed it with that dressing! I’m a big fan of rice noodles so I know I’ll be making it again and again.

    1. Joyous Apron says:

      Thank you so much! I’m happy to hear that you’ve been enjoying it!

  3. 5 stars
    This salad is a favorite in my house. The whole family loves it!

    1. Joyous Apron says:

      Glad to hear that, Colleen!

  4. 5 stars
    Wow! I love how easy, delicious, and healthy this recipe is. Made it for a light dinner yesterday and everyone wants me to make it again!

    1. Joyous Apron says:

      I’m so glad! Enjoy it, Amy!

  5. 5 stars
    This noodle bowl was so fresh and light and such a great meal after working out and also for my meal prep. This is going in my weekly rotation.

    1. Joyous Apron says:

      Thanks Sean! Enjoy!

  6. 5 stars
    I love making easy and delicious recipe like this that have lots of flavor. This was perfect for a quick lunch, Going to make it again tomorrow 😉

    1. Joyous Apron says:

      Thanks, Veronika! Enjoy!

  7. 5 stars
    I don’t like salads, but this is DELISH! Easy, fresh light and delicious salad. Easy instructions to follow and sooooo delicious. Thank you.


    1. Joyous Apron says:

      Glad to hear that this changed your mind about salads!

  8. 5 stars
    This was very easy and delicious! We had leftover carrots and cucumbers so we used those. It’s a great way to use up vegetables in the fridge. Mint leaves is a MUST! I just love the bright and fresh flavors to brings to the salad. I love how light and healthy this recipe is, makes me feel good eating it.

    1. Joyous Apron says:

      Thank you Tammy! I love the the freshness in this dish as well! 🙂

  9. Victoria H says:

    5 stars
    I love a good noodle dish but sometimes I’m craving something more fresh and light and this salad is exactly that! The dressing was really flavorful and tasty too.

    1. Joyous Apron says:

      Thank you! I’m so glad you enjoyed this salad and the dressing!

  10. 5 stars
    We just had this noodle salad for lunch it was delicious! Everyone in my family loved them

    1. Joyous Apron says:

      Thanks, Dennis! So glad everyone enjoyed it!