clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A picture of Lemongrass Vermicelli Salad

Lemongrass Vermicelli Salad

  • Author: Lindsay
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x


Lemongrass Vermicelli Salad – a summer showstopper! A twirl of vermicelli noodles, pan-fried tofu, fresh herbs and veggies, and a lime-and-lemongrass-based sauce that just slips all over the plate.


Units Scale

Lemongrass Sauce:

  • 12 tablespoons lemongrass paste, or 2 tablespoons freshly grated lemongrass (white parts only)
  • 2 cloves garlic
  • 1/4 cup fish sauce
  • 1/4 cup + 2 tablespoons vegetable oil
  • 1/4 cup lime juice (3-4 limes)
  • 2 tablespoons rice vinegar
  • 23 tablespoons brown sugar
  • 1 tablespoon roasted red chile paste (I used this kind but you can use whatever will give you some heat)

Vermicelli Salad:

  • 1 package vermicelli or thin rice noodles (about 8 ounces)
  • 2 large carrots, shredded or julienne cut
  • 1 cucumber, julienne cut
  • 1 cup fresh mint
  • 1 cup fresh cilantro
  • 1/2 cup chopped peanuts
  • 1 lb. cooked tofu, shrimp, or chicken (or whatever protein you like)


  1. Sauce: Make the sauce by blending in a food processor or shaking together in a jar.
  2. Noodles: Cook vermicelli according to package directions. Rinse well with cold water to cool and remove starchiness. Drain well. Toss noodles with about half of the sauce.
  3. Pretty Serving Method: Plate individual servings of noodles in a bowl and top with the tofu, carrots, mint, etc. Spoon extra sauce over the top.
  4. Meal Prep Serving Method: Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs – they will get soggy). Add a little more sauce as needed and store in the fridge. When you’re ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.



I cooked my tofu by frying it in a skillet with some oil and soy sauce! Other methods for cooking tofu that we love can be found here. Poached or sautéed shrimp or chicken would also be great – just use what you have / what you like.

The sauce can be made several days in advance and stored in the fridge (i.e. prep on Sunday for your dinner on Tuesday).

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Chop
  • Cuisine: Vietnamese-Inspired

Keywords: vermicelli noodles, vietnamese salad, noodle salad, tofu salad, summer salad, cold noodle salad, pasta salad