Ingredients
- For the Marinade:
- 2 stalks lemongrass (or 1 tbsp lemongrass paste)
- 2 cloves garlic, minced
- 1 shallot, minced (or 1/4 red onion)
- 1 tbsp neutral oil (like vegetable or grapeseed)
- 1/2 tsp salt
- 1 tsp cornstarch (optional, for chicken/pork)
- For the Nuoc Cham Dressing:
- 3 tbsp sugar
- 3 tbsp warm water
- 3 tbsp fish sauce (or soy sauce for vegetarian)
- 3 tbsp lime juice (about 2 limes)
- For the Salad:
- 200g rice vermicelli noodles (or soba noodles)
- 1 cup shredded lettuce (romaine or butter lettuce)
- 1 carrot, julienned
- 1/2 cucumber, thinly sliced
- 1/2 cup fresh herbs (Thai basil, mint, cilantro)
- 1/4 cup crushed peanuts (or fried shallots)
- 1 lb protein of choice (chicken, shrimp, or tofu)
Tools You’ll Need
- Mixing bowls
- Grill pan or skillet (or baking sheet for oven roasting)
- Kitchen tongs
- Colander
- Glass jar (for dressing storage)
Love Lemongrass Vermicelli Salad? So do we! If you're into Pasta or curious about Christmas Cookie, you'll find plenty of inspiration below.
How to Make Lemongrass Vermicelli Salad
Serves: 4 | Prep: 30 min | Cook: 15 min | Total: 45 min
- Marinate the Protein – Where the Magic Begins
- Crafting the Nuoc Cham – The Soul of the Dish
- Nailing the Vermicelli – Texture is Everything
- Grilling the Protein – Where Flavor Meets Fire
- Assembling the Salad – A Canvas of Color and Crunch
- Serving – The Grand Finale
The lemongrass core (the tender inner part) is key—its citrusy oils infuse the protein deeply. Combine minced lemongrass (2 stalks or 1 tbsp paste), garlic (2 cloves), shallot (1 whole or 1/4 red onion), oil (1 tbsp), and salt (1/2 tsp). Coat your protein (1 lb) evenly. For tofu, press it first (wrap in towels, weigh down for 15 minutes) to remove excess water. Refrigerate for 15–30 minutes (up to 1 hour for tofu). Why it matters: Cornstarch (1 tsp) in the marinade creates a light barrier that locks in moisture during cooking, especially for chicken or pork.
Dissolve sugar (3 tbsp) in warm water (3 tbsp) over low heat to prevent graininess. Off the heat, whisk in fish sauce (3 tbsp) and lime juice (3 tbsp). The 1:1:1 ratio is foundational, but adjust to taste: add water if too salty, or a pinch of sugar if too sharp. Let it rest for 15 minutes—this mellows the fish sauce’s pungency. Pro tip: For depth, add a minced garlic clove or a splash of rice vinegar.
Soak rice vermicelli (200g) in just-boiled water (off the heat) for 3–5 minutes. Drain and rinse under cold water to stop cooking—this keeps them springy. Toss with a drizzle of oil to prevent sticking. Critical note: Over-soaking turns noodles gummy; aim for al dente.
Heat a grill pan over medium-high until water sizzles. Cook protein (1 lb) undisturbed for the first 2 minutes to achieve caramelization (the Maillard reaction). Flip and cook until done: 5–7 minutes for chicken, 2–3 minutes for shrimp. Rest for 3 minutes before slicing to redistribute juices.
Layer noodles (200g), lettuce (1 cup), carrots (1 whole), cucumber (1/2), and herbs (1/2 cup). Top with warm protein (1 lb) and peanuts (1/4 cup). Pro move: Toss herbs last-minute to preserve brightness.
Drizzle with nuoc cham at the table. Finish with lime and chilies.
Pro Technique
Balancing Nuoc Cham Like a Pro
Too salty? Add lime or water (1 tsp at a time). Too sweet? A dash of fish sauce rebalances. For complexity, infuse the syrup with 1 smashed lemongrass stalk, then strain.
Mastering Vermicelli Texture
Use just-boiled water (not rolling boil) to avoid overcooking. If prepping ahead, toss noodles with 1 tsp oil and store loosely—tight wrapping traps steam.
Chef’s Wisdom
Herbs: More is More
Vietnamese cuisine uses herbs like lettuce—1 cup per serving isn’t excessive. Tear, don’t chop, Thai basil to avoid bruising. Store stems-down in water.
Protein Pitfalls
Over-marinating shrimp (beyond 30 minutes) turns them mealy. Always pat protein dry before marinating; moisture dilutes flavor.
Storage & Freshness Guide
Dressing & Components
Store nuoc cham in a glass jar for up to 1 week. Cooked noodles keep 1–2 days; refresh with warm water.
Protein Safety
Marinated raw protein lasts 1 day in the fridge. Cooked protein stays fresh 3–4 days; reheat gently with a splash of water.
Perfect Pairings
Complementary Dishes
- Vietnamese Summer Rolls: Their cool rice paper contrasts the salad’s textures. Pair with peanut-hoisin dip.
- Grilled Lemongrass Pork Skewers: Double down on lemongrass flavor.
Drinks
- Iced Jasmine Tea: Floral notes cleanse the palate.
- Vietnamese Coffee: Bold sweetness balances tang.
Something Sweet
- Coconut Pandan Waffles: Fragrant and chewy.
- Lychee Sorbet: Icy fruitiness resets the palate.
Essential Ingredients & Tools
Whip up a vibrant Lemongrass Vermicelli Salad with this easy recipe! Packed with fresh herbs, tangy nuoc cham, and your choice of protein. Perfect for summer meals—try it today!
Ingredients
For the Marinade
-
2 stalks lemongrass (tender core minced)
-
2 cloves garlic (minced)
-
1 shallot (minced)
-
1 tbsp neutral oil
-
1/2 tsp salt
-
1 tsp cornstarch (optional)
For the Nuoc Cham Dressing
-
3 tbsp sugar
-
3 tbsp warm water
-
3 tbsp fish sauce
-
3 tbsp lime juice
For the Salad
-
200 g rice vermicelli noodles
-
1 cup shredded lettuce
-
1 carrot (julienned)
-
1/2 cucumber (sliced)
-
1/2 cup mixed herbs
-
1/4 cup crushed peanuts
-
1 lb protein (chicken, shrimp, or tofu)
Instructions
-
Marinate protein (1 lb) with lemongrass (2 stalks), garlic (2 cloves), shallot (1 whole), oil (1 tbsp), salt (1/2 tsp), and cornstarch (1 tsp). Refrigerate 15–30 min.01
-
Dissolve sugar (3 tbsp) in warm water (3 tbsp). Whisk in fish sauce (3 tbsp) and lime juice (3 tbsp). Rest 15 min.02
-
Soak noodles (200g) in just-boiled water for 3–5 min. Rinse under cold water.03
-
Grill protein (1 lb) over medium-high heat until cooked. Rest 3 min.04
-
Layer noodles (200g), lettuce (1 cup), veggies, herbs (1/2 cup), and protein (1 lb). Top with peanuts (1/4 cup).05
-
Serve with nuoc cham dressing.06
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