Forktionary

Vietnamese Noodle Salad Recipe

This vibrant Vietnamese Noodle Salad (Gỏi cuốn) is a flavor explosion! A healthy and refreshing meal or side dish, perfect for a light lunch, dinner, or potluck. This recipe is packed with fresh vegetables, succulent protein, and a zesty, umami-rich dressing. Enjoy it warm or cold – it's incredibly versatile!

Prep Time 20 mins
Cook Time 35 mins
Calories 548.7 kcal
Protein 73g
Rating 4.0 (1 Reviews)
Vietnamese Noodle Salad 12

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vietnamese Noodle Salad

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Vietnamese Noodle Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Vietnamese Noodle Salad

  1. Bring a large pot of water (about 6 cups) to a boil. Add 8 oz dried rice noodles, stirring gently to separate.
  2. Remove from heat, cover, and let stand for at least 4 minutes, or until tender. Drain well and rinse with cold water to prevent sticking.
  3. In a large bowl, whisk together 1/4 cup fish sauce, 2 tablespoons lime juice, and 2 tablespoons sugar until sugar dissolves.
  4. Slice 1 cup cooked chicken breast into strips. Clean 1/2 pound raw prawns, devein, and slice lengthwise.
  5. Halve 1 cucumber lengthwise, scoop out seeds, and thinly slice into half-moons.
  6. Use a vegetable peeler to create thin ribbons from 1 medium carrot.
  7. Thinly slice 4 spring onions.
  8. Add the cooked noodles, cucumber, carrot, and spring onions to the dressing. Gently toss to combine.
  9. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and cook until browned (about 3-5 minutes).
  10. Add the remaining 1 tablespoon of vegetable oil to the pan. Add the prawns and stir-fry for 2-3 minutes until pink and opaque.
  11. Add the cooked chicken and prawns to the noodle salad.
  12. Stir in 1/4 cup chopped fresh mint and 1/4 cup chopped fresh cilantro. Toss gently to combine.
  13. Serve immediately or chill for later. Garnish with extra herbs and lime wedges if desired.

Nutrition Information (Approximate per serving)

Sodium

137 g

Sugar

41g

Fat

17g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Salads Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes Poultry Chicken Recipes Seafood Shrimp Recipes Asian Vietnamese Healthy Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Main Dish Salads Poultry Seafood Vegetables Asian Vietnamese Easy Shrimp Chicken Stove Top Dietary Brown Bag Meat Shellfish Carrots Green Yellow Beans Onions Taste Mood Savory To Go Equipment Number Of Servings