Vietnamese Noodle Salad (Bun Bo Xao)

Vietnamese noodle salad in white bowl topped with chopped nuts and lime wedges.

This Vietnamese Noodle Salad features rice noodles dressed in a tangy vietnamese rice vinegar dressing. Serve this vegetarian salad on its own, or top it with a protein like pork, shrimp, or chicken.

This Thai noodle salad is one of my favorites for the warm summer months. Inspired by Bun Bo Xao, it’s a rice noodle salad that’s tossed with lots of fresh herbs and veggies and dressed with a tangy, rice wine vinegar dressing. It’s served cold and is simply delicious!

What’s in Vietnamese Noodle Salad Dressing?

  • Rice Wine Vinegar
  • Fish Sauce
  • Lime Juice
  • Brown Sugar
  • Garlic
  • Jalapeno

Ingredients for vietnamese noodle salad on countertop

How Do You Make Vietnamese Noodle Salad?

  • Cook the noodles (according to package directions).
  • Make the dressing – by whisking all ingredients together.
  • Toss cooked and cooled noodles with dressing.
  • Combine with fresh herbs & veggies.
  • Enjoy!

Is Bun Bo Xao Vegetarian?

Wine Pairings for Vietnamese Noodle Salad:

  • A medium-bodied, wine with some good citrus to it makes a great match – try a Sauvignon Blanc or Vinho Verde.
  • Rosé is another great option.

Vietnamese noodle salad in white bowl topped with chopped nuts and lime wedges.

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Vietnamese Recipes:

Asian Salad Recipes:

Vietnamese Noodle Salad Recipe (Bun Bo Xao)

Vietnamese noodle salad in white bowl topped with chopped nuts and lime wedges.

Vietnamese Noodle Salad (Bun Bo Xao)

This Vietnamese Noodle Salad features rice noodles dressed in a tangy vietnamese rice vinegar dressing. Serve this vegetarian salad on its own, or top it with a protein like pork, shrimp, or chicken
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people

Ingredients

Dressing:

  • 3 Tablespoons fish sauce
  • 3 Tablespoons fresh squeezed lime juice
  • 2 Tablespoons brown sugar
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon water
  • 1 clove garlic (grated or minced)
  • 1 jalapeno (minced)

Salad:

  • 2 carrots (julienned)
  • 1 red pepper (thinly sliced)
  • 1 cup sliced cucumber
  • 1 cup cilantro (minced)
  • 1 cup Thai basil leaves
  • 1 cup mint leaves
  • 1 cup chopped peanuts
  • Lime wedges for serving (optional)

Instructions

  • Cook the noodles according to package directions; rinse with cold water, and set aside.
  • Meanwhile, whisk together the dressing ingredients.
  • Toss the noodles with the dressing and vegetables. Top with fresh herbs and chopped peanuts. Serve with lime wedges. Enjoy!
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 270kcal | Carbohydrates: 62g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 1193mg | Potassium: 314mg | Fiber: 3g | Sugar: 9g | Vitamin A: 6812IU | Vitamin C: 52mg | Calcium: 61mg | Iron: 1mg

 

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