Skip to main content

Vietnamese Rice Noodle Salad

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

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



Dressing (make 30 mins ahead)

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


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


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


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. Adding hot water when making dressing helps dissolve the sugar.

This site is registered on as a development site.