vermicelli-Glasnudelsalat mit Gemüse-2020-1

Simple glass noodle salad

A simple Vietnamese style vermicelli glass noodle salad inspired by traditional “Bún” with assorted vegetables and herbs in a tangy and flavorful dressing.
Course Salad
Category Asian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 as a main
Calories 550 kcal
Autor Elle


For the glass noodle salad:

  • 200 g vermicelli glass noodles
  • 1 pointed red pepper, (or half a bell pepper) thinly sliced
  • 1/2 english cucumber, seeded and thinly sliced
  • 1 medium carrot, sliced into thin coins with a mandolin
  • 1 orange, peeled and cut into segments
  • 3 green onions thinly sliced
  • 1 small handful coarsely chopped mint leaves (about 1 tablespoon)
  • 1 small bunch coriander leaves, leaves picked
  • 1 tablespoon sesame seeds

For the dressing:

  • 2 cloves garlic, minced
  • 1 tablespoons finely minced fresh ginger
  • 3 tablespoons unseasoned rice vinegar (Japanese)
  • 4 tablespoons fresh lime juice (2 limes)
  • 4 tablespoons fish sauce (Thai nam pla)
  • 2 tablespoons Mascabado raw cane sugar or coconut sugar
  • 1 red chilli, deseeded and sliced


  1. In a small bowl combine the dressing ingredients. Set aside.
  2. Cook the vermicelli glass noodles according to package instructions (3-5 minutes). Drain using a sieve and rinse with cold water. Drain well.
  3. Transfer the noodles to a large bowl, and toss with the dressing.
  4. Add the remaining ingredients (red pepper, cucumbers, carrot, orange, green onions and herbs) and toss gently to combine.
  5. Divide among two serving plates, garnish with sesame seeds and enjoy!