Saigon Noodle Salad Recipe

Saigon Noodle Salad Recipe

How To Make Saigon Noodle Salad

Aside from the sour & savory Vietnamese-inspired flavors of this noodle salad, it also has fresh cabbage, cucumbers, and carrots tossed in with some shrimp.

Preparation: 25 minutes
Cooking: 5 minutes
Cool Time: 5 minutes
Total: 35 minutes



For Dressing:

  • ¼cupwater,or more to taste
  • 3tbsplime juice
  • 3tbspfish sauce
  • 3tbspbrown sugar,or more to taste
  • 1clovegarlic,minced
  • 1tspfresh ginger root,minced
  • ½tspSriracha chile sauce

For Salad:

  • 8ozrice noodles,(1 package) linguine-width
  • 2cupsnapa cabbage,thinly sliced
  • cupscarrots,matchstick cut
  • 8ozshrimp,grilled
  • 1cupbean sprouts
  • ½English cucumber,halved lengthwise and cut into thin slices
  • 2green onions,thinly sliced
  • 2⅔tbspfresh mint,chopped
  • 2⅔tbspfresh cilantro,chopped
  • 2⅔tbspfresh basil,chopped
  • ½cuppeanuts,coarsely chopped


  1. Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.

  2. Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute.

  3. Stir to separate the noodles and continue soaking for about 3 minutes more until the noodles are tender. Drain noodles and rinse with cold water until cooled.

  4. Shake noodles in colander to drain as much water as possible.

  5. Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl.

  6. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.


  • Calories: 426.52kcal
  • Fat: 10.22g
  • Saturated Fat: 1.45g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 4.69g
  • Polyunsaturated Fat: 3.24g
  • Carbohydrates: 66.40g
  • Fiber: 5.32g
  • Sugar: 12.70g
  • Protein: 18.92g
  • Cholesterol: 71.44mg
  • Sodium: 1565.07mg
  • Calcium: 150.39mg
  • Potassium: 652.54mg
  • Iron: 2.92mg
  • Vitamin A: 512.01µg
  • Vitamin C: 29.58mg
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