Vietnamese Sour Tamarind Noodle Salad
This vibrant noodle salad features chewy rice noodles tossed in a zesty and tangy tamarind dressing, balanced with fresh herbs and crisp vegetables. It's a refreshing and flavorful lunch option that highlights the bright, sour notes characteristic of Vietnamese cuisine.
Prep Time
35 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
~10 min - 2
In a small saucepan, combine tamarind paste and water. Heat gently over low heat, stirring, until the paste dissolves. Strain through a fine-mesh sieve to remove solids, if desired. Discard solids.
~5 min - 3
In the same saucepan, add the tamarind liquid, fish sauce, sugar, and lime juice. Stir to combine and heat gently until the sugar dissolves. Remove from heat and let cool slightly.
~3 min - 4
Finely mince the garlic and chili. Add to the cooled tamarind dressing. Mix well.
~2 min - 5
Julienne the cucumber and carrot.
~5 min - 6
In a large bowl, combine the cooked noodles, cucumber, carrot, bean sprouts, mint leaves, and cilantro leaves.
~2 min - 7
Pour the tamarind dressing over the noodle mixture. Toss gently to coat everything evenly.
~1 min - 8
Divide the salad among serving bowls. Garnish with roasted peanuts before serving.
~1 min
Tips
- For a deeper sour flavor, you can use more tamarind paste, adjusting the sugar and fish sauce accordingly to balance the taste.
- This salad is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The noodles may absorb some of the dressing, so you might want to add a splash of water or extra lime juice before serving again.
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