Vietnamese Spring Roll Noodle Salad Bowl

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Serves 2-3

1 x 300g Packet Mrs. Tran’s Kitchen Thin Rice Vermicelli
1 x Packet Mrs. Tran’s Kitchen Vegetable Spring Rolls
1 x Bunch of Vietnamese mint/fresh mint
1 x Lebanese cucumber
1 x Iceberg lettuce
Vegetable oil for deep frying

Optional garnishes:
Mrs. Trans Kitchen Fried Shallots
Fresh bird’s eye chilli – sliced
Crushed peanuts
Pickled julienned carrot

Vietnamese dipping fish sauce ingredients (Nước chấm):
½ x Cup warm water
3 x Tbsp sugar
3 x Tbsp Mrs Tran’s Kitchen Premium Fish Sauce
2 x Tbsp lemon/lime juice or white vinegar

2 x Garlic cloves – finely minced
1 x Bird’s eye chilli – finely sliced

Vegan alternative: Use Mrs. Tran’s Kitchen Pre-Mixed Vegetarian Fish Sauce.


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  1. Prepare rice vermicelli noodles as per packet instructions and set aside.
  2. Deep fry vegetable spring rolls until golden brown, remove from oil and set aside.
  3. Wash & prepare mint, shred lettuce and julienne the cucumber (thin strips).
  4. Prepare the nước chấm by combining all the ingredients and stirring until sugar is dissolved.
  5. Assemble bowl by adding a generous handful of cooked noodles, mint, lettuce and cucumber. Cut spring rolls in half and add optional garnishes.
  6. Serve noodle bowls accompanied with a small bowl of nước chấm, to be added just prior to eating and quantity according to taste.