Zesty Lime Cockle Rice Vermicelli Salad

Zesty Rice Vermicelli Salad Taste Southeast Asia

By Laura TideAugust 18, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a taste of Southeast Asia? Honestly, who doesn't? This Rice vermicelli salad is bursting with fresh flavors. The zesty lime dressing really makes it sing.

Brief Overview

This vibrant Southeast Asian salad is inspired by the bustling street food scene. It's a super easy salad recipe that takes only minutes to make. This recipe makes two servings.

Main Benefits

This is a seriously healthy and light meal choice. It's perfect for those summer salad recipes when you want something refreshing.

What makes this recipe special? It's the perfect balance of salty, sour, and spicy.

Let's Talk Rice Vermicelli Noodles

Let's dive into this gem. The Vietnamese rice noodle salad uses thin rice vermicelli noodles . They are also called glass noodle salad , so light and airy.

Ingredients You Will Need

You'll need rice vermicelli noodles , of course! Plus some fresh lettuce, bean sprouts, and cockles . And a few pantry staples for that amazing zesty lime dressing .

You can sub cockles for shrimp or tofu too!

That Zesty Lime Dressing

The dressing is the star, honestly. Fresh lime juice, minced garlic, and a touch of chili. So simple, but so good.

Feel free to adjust the chili to your liking. Don't overdo it.

Why This Recipe Rocks

This isn't just any Asian noodle salad . It's a quick, healthy, and delicious meal. Perfect for a light lunch or a side dish at your next BBQ.

It's great for a hot day and a good change from your regular meals. You know what I mean? You gotta try it!

Ingredients & Equipment

So, you wanna make this killer Rice vermicelli salad , eh? Let's get down to brass tacks and talk ingredients and gear.

Honestly, this easy salad recipe is so simple, it's almost embarrassing. But don't tell anyone I said that!

Main Ingredients: The Stars of the Show

Rice vermicelli noodles : You'll need 150 grams (5.3 oz) . Get the good stuff, you know? Look for noodles that are smooth and unbroken.
Bean Sprouts: 50 grams (1.8 oz) . Fresh, crunchy ones are key!
Lettuce: 1 stock , thinly sliced. Use whatever you like! I usually grab a Romaine.
Cockles: 2 tbsp , cooked and ready-to-eat. If you can't find them, don't stress! Other seafood options will work here.
Cooking Oil: 2 tbsp (vegetable, canola, or peanut).

Seasoning Notes: Zesty Goodness

Okay, this zesty lime dressing is where the magic happens!

Essential Spice Combo: Garlic + Chili = flavor bomb.
Lime Juice: 40 ml (2.7 tbsp) , fresh squeezed. Trust me on this, bottled stuff just doesn't cut it.
Garlic: 1 tbsp , minced. Fresh garlic is ALWAYS better.
Dry Chillies: 1 tbsp , minced (adjust to taste!). Some are hotter than others, so tread carefully!
Soy Sauce: 1 tbsp , light soy sauce.
Salt: 1 pinch , or to taste.

If you fancy a cold noodle salad recipe , this one is a winner! This is the type of Asian noodle salad or Vietnamese rice noodle salad that you can enjoy with friends.

Perfect for the summer salad recipes ! It's so good, it's practically addictive. And this glass noodle salad is light and amazing.

Equipment Needed: Keep It Simple

This Southeast Asian salad doesn't need fancy gadgets, thank goodness.

Large Bowl: For tossing everything together.
Small Bowl: For mixing that amazing dressing.
Frying pan or wok: For briefly warming the flavors, it helps marry them.
Colander: For draining those rice vermicelli noodles .
Measuring Spoons & Cups: Get those amounts right!
Knife & Cutting Board: Obvious stuff, really.

That's all there is to it! See? This Rice vermicelli salad isn't scary at all. Now get cooking!

Cooking Method: Making the Perfect Rice Vermicelli Salad

Honestly, who doesn’t love a good cold noodle salad recipe ? Especially when it’s dead easy to make. This Southeast Asian salad is one of my go-to summer salad recipes .

It's packed with flavour and rice vermicelli noodles , perfect for a light lunch or a side dish at a BBQ.

Plus, it's super customisable. You know?

Prep Like a Pro: The Secret Mise en Place

First things first: let's talk prep. Mise en place , as fancy chefs like to call it, is key. It means getting everything ready before you start.

So, squeeze your limes for that zesty lime dressing . Chop the chillies, mince the garlic, measure your soy sauce, and prepare your lettuce.

Having everything ready saves loads of time. Trust me on this. This easy salad recipe becomes even easier. Safety wise, watch those chillies when chopping! I once rubbed my eye after handling one.

Oh my gosh! Big mistake.

step-by-step to Salad Perfection

Here's how to nail this Vietnamese rice noodle salad .

Soak 150 grams of rice vermicelli noodles in boiling water for 5 minutes .
Drain and rinse with cold water. This stops them from sticking together.
Sauté 1 tbsp of minced garlic and 1 tbsp of minced chillies in 2 tbsp of oil for 1 minute until fragrant.
Add 50 grams of bean sprouts and 2 tbsp of cockles. Season with soy sauce and a pinch of salt. Cook for 1 minute .
Remove from heat, add 40 ml of fresh lime juice.
Combine the noodles, bean sprouts and cockles mix and 1 stock of sliced lettuce.

Toss it all together and serve immediately.

Pro-Tips for Salad Stardom

Don’t overcook those noodles! Five minutes is usually perfect. You want them al dente . If you can't find cockles, clams work a treat.

Or you can substitute with tuna. One of the most common mistakes is adding too much lime. Start with less and add more to taste.

You can whip up the dressing ahead of time. Just store it separately from the noodles to prevent them getting soggy.

This Asian noodle salad is screaming your name!

Recipe Notes for the Best Rice Vermicelli Salad Ever

This easy salad recipe is super versatile. You can really make it your own. Get ready for a super Southeast Asian salad experience. Ready to make it? Let's dive in.

How to Plate This Cold Noodle Salad Recipe

Okay, so presentation matters, right? Pile that rice vermicelli salad high in a bowl. Garnish with extra lime wedges. You can even sprinkle some chopped peanuts on top for extra crunch! A cold glass of iced green tea? Yes, please! A Vietnamese rice noodle salad is best served with friends!

Super Simple Storage Tips

Honestly, this Asian noodle salad is best eaten fresh. But hey, life happens. You can store leftovers in an airtight container in the fridge.

It will last up to 2 days . The noodles might get a bit sticky though.

If you want to eat it the next day, don't add the zesty lime dressing until you are ready to serve.

Then toss and enjoy. Freezing isn't recommended, trust me on this one. The noodles get mushy.

Playing Around with Flavors: Variations on Our Glass Noodle Salad

Want to mix it up? Go vegetarian! Ditch the cockles and add some crispy tofu instead. Or, add grilled shrimp for a protein boost.

Want seasonal? Use some summer veggies! You could use fresh cucumbers or bell peppers. You can also substitute the rice vermicelli noodles with glass noodles or soba noodles

Is this Summer Salad Recipe Healthy?

Let's talk nutrition. This salad clocks in around 350 calories per serving. It is packed with protein (15g), and healthy fats (15g).

It's also got some carbs for energy (40g). This is a light and refreshing option for a hot summer day.

A great way to get your veggies.

Honestly, this rice vermicelli salad is a winner. It's quick, easy, and totally customizable. I've made it a million times and it always hits the spot.

So, go ahead and give it a try. You won't regret it.

Frequently Asked Questions

Can I make this rice vermicelli salad ahead of time?

While the salad is best served fresh, you can prep components in advance. Cook the noodles, chop the vegetables, and make the dressing separately. Store them in airtight containers in the fridge. When you're ready to eat, simply toss everything together.

Just like a well rehearsed band, everything comes together at the right time!

What's the best way to store leftover rice vermicelli salad?

Leftovers are great for a quick lunch the next day! Store any leftover salad in an airtight container in the refrigerator. Keep in mind that the noodles may absorb some of the dressing over time, so it might not be as vibrant as when it was first made.

Consume within 1-2 days for the best flavour and texture nobody wants soggy noodles!

I'm not a fan of cockles. What else can I use in this rice vermicelli salad?

No worries! If cockles aren't your cup of tea, feel free to substitute with clams, mussels, or even canned tuna. For a vegetarian option, consider using crispy fried tofu or sauteed mushrooms to add some protein and texture. Think of it as your chance to remix the song to your own taste!

How do I prevent the rice vermicelli noodles from sticking together?

The key is to rinse the noodles thoroughly with cold water after cooking. This removes excess starch and helps prevent them from clumping together. You can also toss them with a little bit of oil after rinsing. It's like giving them a little spa treatment to keep them loose and lovely!

Is there a way to adjust the spice level in this rice vermicelli salad?

Absolutely! The amount of minced dry chillies can be adjusted to suit your spice preference. Start with a smaller amount and taste as you go. You can always add more, but it's hard to take it away! Chili flakes or a dash of sriracha can also be used for a different kind of heat.

Can I use a different type of noodle for this rice vermicelli salad?

Yes, you can substitute rice vermicelli noodles with other types of noodles such as glass noodles or soba noodles, which provide unique textures and flavours to the salad. Just ensure you follow the cooking instructions for the specific type of noodle you choose to use.

It's like switching instruments in a band; you get a new sound that still rocks!