Vietnamese Glass Noodle Salad, also known as Miến Trộn, is a refreshing and flavorful dish made with tender glass noodles, fresh herbs, crisp vegetables, and a tangy, savory dressing. This light yet satisfying salad is perfect for warm days or as a side dish for grilled meats and seafood.
Why You’ll Love This Recipe
- Light, fresh, and full of vibrant flavors.
- Naturally gluten-free and customizable with different proteins.
- Perfect as a main dish or a side.
- Great for meal prep and served cold or at room temperature.
- A balance of sweet, tangy, and umami flavors in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Salad
- Glass noodles (bean thread or mung bean noodles)
- Shrimp, chicken, or tofu (optional)
- Carrot (julienned)
- Cucumber (julienned)
- Red bell pepper (thinly sliced)
- Fresh herbs (mint, cilantro, Thai basil)
- Green onions (chopped)
- Roasted peanuts or cashews (chopped)
For the Dressing
- Fish sauce (or soy sauce for a vegetarian version)
- Lime juice
- Rice vinegar
- Sugar or honey
- Garlic (minced)
- Red chili (thinly sliced, optional for spice)
- Sesame oil (optional, for extra richness)
Directions
- Prepare the noodles: Soak the glass noodles in warm water for 5–7 minutes until softened. Drain and rinse under cold water.
- Cook the protein (if using): Boil or grill shrimp, chicken, or tofu until fully cooked. Slice into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, garlic, chili, and sesame oil.
- Assemble the salad: In a large bowl, combine the noodles, vegetables, and herbs. Add the cooked protein and pour the dressing over the salad. Toss well to combine.
- Garnish and serve: Sprinkle with roasted peanuts or cashews and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
Variations
- Vegetarian Version: Use tofu or tempeh and replace fish sauce with soy sauce.
- Extra Crunch: Add shredded cabbage or bean sprouts.
- Spicy Option: Increase the chili or add sriracha.
- Sweet and Tangy: Add sliced mango or green papaya.
- Protein Options: Swap shrimp for beef, grilled pork, or eggs.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 2 days.
- Freezer: Not recommended, as the noodles lose texture when frozen.
- Reheating: Best served cold or at room temperature; if needed, refresh with extra dressing.
FAQs
What are glass noodles made of?
Glass noodles are typically made from mung bean starch and become translucent when cooked.
Can I make this dish ahead of time?
Yes, but add the dressing just before serving to keep the vegetables crisp.
How do I keep the noodles from clumping?
Rinse them under cold water after soaking and toss with a little sesame oil.
Can I use another type of noodle?
Yes, vermicelli rice noodles work well as a substitute.
How do I make the dressing less salty?
Reduce the fish sauce and add more lime juice or water to balance flavors.
Is this dish traditionally served cold or warm?
It is usually served at room temperature or chilled.
What’s the best way to julienne vegetables?
Use a sharp knife or a julienne peeler for even slices.
Can I use store-bought dressing?
Yes, but homemade dressing offers the freshest flavor.
What can I serve with this salad?
It pairs well with grilled meats, seafood, or Vietnamese spring rolls.
How do I make it more filling?
Add extra protein like shredded chicken, crispy tofu, or boiled eggs.
Conclusion
Print
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This Vietnamese Glass Noodle Salad is a fresh, light, and flavorful dish with crunchy vegetables, vermicelli noodles, and a tangy dressing. A perfect summer meal!
Ingredients
- 6 oz glass noodles (vermicelli)
- 1/2 cup shredded carrots
- 1/2 cup cucumber, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crushed peanuts
- 1/4 cup green onions, chopped
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon chili flakes
Instructions
- Cook glass noodles according to package instructions, then rinse with cold water.
- In a bowl, whisk together lime juice, fish sauce, soy sauce, sugar, and chili flakes.
- Toss noodles with carrots, cucumber, cilantro, and dressing.
- Garnish with peanuts and green onions. Serve chilled.
Notes
Make it vegetarian by replacing fish sauce with extra soy sauce.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese