Saigon Noodle Salad Recipe -
Saigon Noodle Salad Recipe
  • READY IN 30 mins

Saigon Noodle Salad

Recipe by  

"This Vietnamese-style noodle salad is my 'too hot to cook' staple. It is bursting with flavor and makes great use of leftover grilled meat or shrimp."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins

    30 mins


  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. Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible.
  3. Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.
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  • Dealer's Choice:
  • Dressing can be made ahead and refrigerated for up to 5 days.
  • You can use sambal oelek chile pepper sauce or red pepper flakes in place of Sriracha, if that better fits your tastes.
  • Any leftover grilled meat works well in this salad: shrimp, pork, or chicken are all great options.
  • The salad is very flexible; try adding julienned red or yellow pepper, pea pods, baby bok choy, or substitute sliced romaine lettuce for the cabbage.

Reviews More Reviews

Jul 17, 2014

The lime really brings a nice tartness to the dressing. I would have preferred a thicker dressing, so it would have coated the salad and noodles better. It was very watery, and just fell to the bottom of the plate. I didn’t have any rice noodles, and accidentally cooked fettucine instead of linguini, so the noodles were a little fatter than they should have been. That could have accounted for the fact that I thought there was an awful lot of noodles in relation to the salad. I mixed up the dressing, tasted, and added more Sriracha, since we wanted it a little spicier. I did all the prep work in the morning. I marinated the shrimp, grilled it, and then into the fridge. Mixed up the dressing, chopped and sliced all of the veggies, and into the fridge. Right before dinner, I assembled the salad for an easy evening dinner with an easy clean-up. I wouldn’t add the dressing until you’re ready to eat, or you’ll have a soggy salad. This was good, but there are a lot of ingredients and a lot of chopping and slicing. Wouldn’t say it’s my favorite Asian noodle salad recipe on this site, but we enjoyed it.


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  • Calories
  • 450 kcal
  • 23%
  • Carbohydrates
  • 71 g
  • 23%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 10.1 g
  • 15%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 1265 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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