Vietnamese Rice Noodle Salad

Try it, you’ll love it. Deal or noodle?

Pole & Line Albacore Tuna Fillets with Ginger Soy in Olive Oil

This recipe uses Albacore Tuna Fillets with Ginger Soy in Olive Oil (But you can use your preferred Tonnino flavor.) Learn More

Vietnamese Rice Noodle Salad Recipe with Albacore Tuna

Type: Dinner
Servings: 4
Prep Time: 10 mins
Cook Time: 10 mins

Ingredients

Dressing:

3 cup tightly packed light brown sugar
1 lime juiced
3 TB fish sauce
2 cloves of garlic finely minced
1 TB crushed red pepper or sliced thai chili
1/3 cup warm water plus 2 TB

Salad:

1 package of Vermicelli Rice Noodle – cooked as directed
2 jars of Tonnino Albacore in Spring Water, drained and chopped
1 cup thinly sliced radish
1 cup of shredded carrots
1 english cucumber thinly sliced
½ cup of fresh chopped herbs (cilantro, basil and mint)
3 scallions, thinly sliced
1 cup of roasted peanuts or cashews chopped

Directions

For Dressing

Mix all ingredients together, season with salt and pepper and set aside

For Salad

Make rice noodles as directed, rinse with cold water, drain well and set aside
Chop tuna into large chunks and mix 3 TB of dressing with tuna
Mix rice noodles, cucumber, carrots, fresh herbs, radish and tuna with ¾ of remaining dressing
Garnish with extra dressing, peanuts and scallions

Recipe Notes

If you like it spicy add additional crushed red pepper and to brighten the dish up even further add a squeeze of fresh lime

Water in dressing needs to be warm in order to melt the sugar

A great addition when serving this recipe is adding your favorite take out spring roll. Slice them up and serve with the salad and a little drizzle of dressing

Storage Instructions

Dressing can be made a day ahead of time and stored in the refrigerator

Tasting Notes

Bright, Fresh and Tangy

Ingredient Notes

Adding hot water when making dressing helps dissolve the sugar more quickly and evenly