Vermicelli Noodle Salad with Tamarind Dressing
“A refreshing salad featuring vermicelli noodles combined with fresh herbs and vegetables, drizzled with a zesty tamarind dressing.”
Vermicelli
Tamarind Chutney
Cilantro
Lettuce
Tamarind
VegetablesWhere it comes from
Vermicelli noodle salad is a refreshing dish rooted in Vietnamese cuisine, where fresh herbs and vegetables play a starring role. This salad is often enjoyed during hot weather, showcasing the country's agricultural bounty. The zesty tamarind dressing adds a tangy contrast, making it a popular choice for both lunch and dinner.
On the Palate
How it's made
5 steps · Show ↓20 min active
How it's made
5 steps · Show ↓- 15 min
Bring 4 liters of water to a vigorous boil in a large pot. Add the vermicelli, stirring gently to prevent clumping. Cook until the noodles are tender yet firm to the bite, about 3-4 minutes.
Watch outDo not overcook the vermicelli; they should be slightly firm to prevent mushiness in the salad.
- 22 min
Drain the vermicelli in a colander and rinse under cold running water until completely cool. Shake off excess water and set aside to dry slightly.
- 33 min
In a large bowl, combine the tamarind chutney and fresh tamarind. Whisk until smooth and well-blended, adjusting the balance of tartness and sweetness to taste.
- 45 min
Chop the cilantro and lettuce into bite-sized pieces. Thinly slice the vegetables of your choice, ensuring a mix of textures and colors.
- 55 min
In a large serving bowl, toss the cooled vermicelli with the chopped cilantro, lettuce, and sliced vegetables. Drizzle the tamarind dressing over the salad, tossing gently to coat everything evenly.
