Vietnamese cold noodle salad

    10 minutes

    Delicious, quick & easy gluten-free Vietnamese cold noodle salad that can be thrown together quickly in 5 mins. Totally versatile - you can leave as is or add tofu, cooked meat or prawns.


    Dong Nam Bo, Viet Nam
    3 people made this

    Serves: 2 

    • 2 servings gluten-free noodles
    • ½ cup thinly sliced cucumber
    • ½ cup thinly sliced red capsicum
    • ½ cup lime juice
    • ¼ cup chopped coriander
    • 1 tsp olive oil or sesame oil

    Preparation:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Bring water to boil. Cook the noodles for about 2 mins or until tender. Drain and rinse thoroughly with cold water. Put into a serving bowl and stir thoroughly with olive oil or sesame oil
    2. Add the cucumber, red capsicum and coriander; pour the lime juice all over. Mix well together and add salt and pepper to taste

    Editor's Note

    This recipe has been edited to include ingredients more familiar to Australian and New Zealand home cooks.

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    Very refreshing and super simple to make. I used japchae vermicelli noodles and they worked perfectly. I did end up adding a bit of tamari and a bunch of fresh hot peppers. However, as written, this dish is wonderful. Thank you for the recipe.  -  13 Feb 2018

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