Vietnamese Salmon Vermicelli Salad

Who doesn’t love salmon? This is an extremely quick and easy meal that’s nutritious but also bursting with flavour. We love a good Vietnamese dish, whether it’s Phở or lemongrass chicken and the key to great South-East Asian dishes is… Fish sauce! 

Firstly, you need to marinade your salmon and set aside before preparing the vegetables. Making the sauce is the next step – simply combine and finally cooking the noodles. All this in 30 minutes or less!

Vietnamese Salmon Salad
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
Course: dinner, lunch
Cuisine: asian, vietnamese
Keyword: Salad, Salmon, Vietnamese
Servings: 2 people
Salad Ingredients
  • 2 Salmon pieces
  • 1/4 Cup Light Soy Sauce
  • 1 stick of Vermicelli rice noodles
  • 1 large Carrots
  • 1 large Cucumber
  • 1 spring onion
  • 1 Fresh mild Chilli
  • ¼ Cup Soy Sauce
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Maple Syrup
  • 2 Tbsp Lime Juice
  • 1 Tbsp Sesame Oil
  • ½ Tbsp sugar
  • 1 Clove minced garlic
  • Half Thai dried hot chilli sliced
  • Mint
  • Coriander
  • Basil
  • Roasted peanuts
  1. Prepare the vermicelli by soaking them in warm water until they turn white. Drain and set aside.
  2. Marinate the salmon in soy sauce and set aside.
  3. Spiralize your carrots and cucumber and slice spring onions on a bias. Finely slice your fresh chilli.
  4. Make the sauce by combining all the ingredients. Taste – if you want it sweeter, add more sugar, more sour by adding lime juice or white vinegar, or spicier by adding more chilli.

  5. On a hot pan (sprinkle some water, if it starts sizzling, you are good to go), sear the salmon skin side up for approximately 4 minutes. Turn over and sear for 2 minutes, remove, shred and serve with your salad and dressing. Garnish with lots of mint, coriander, basil and roasted peanuts.


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