Summer Vegetable and Glass Noodle Salad

Though obviously of foreign origin, Vietmanese-style rice noodle salad has really become a comfort food in our house. In the middle of winter, we often make it once or twice with "summer vegetables" imported from California, just to try to get a taste of summer. Somehow, it works. And in the summertime, when the vegetables are fresh from the garden, this salad is wonderfully delicious.

Serves 4


  • 3 tablespoons lime juice

  • 3 tablespoons fish sauce (find this in the International aisle - it's worth the investment)

  • 1 tablespoon light brown sugar

  • 1 small garlic clove, minced

  • 1 small spicy chile pepper, chopped (Add as much or as little of this as you like. If you don't like spicy food, feel free to leave it out)

  • 8 ounces rice vermicelli noodles, cooked according to package directions

  • 2 cups sliced/chopped cooked meat - our favourite option is to prepare Thai satay skewers, but leftover roasted chicken, or sliced pork chop or steak, are also tasty

  • 2 cups sliced cucumber

  • 1 cup grated carrot

  • 1 cup cilantro leaves

  • 1/2 cup chopped roasted peanuts


  1. Stir together the lime juice, fish sauce, sugar, garlic, and chile in a large bowl with 3 tablespoons water.

  2. Add the cooked noodles, cucumber, and carrot. Stir everything together, and portion out the noodle mixture into bowls.

  3. Place a portion of cooked meat on top of each bowl; then sprinkle cilantro and peanuts over top. Serve either warm or cold.

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