Herb, watermelon and rice noodle salad

Watermelon and Rice Noodle salad with mint and holy basil
  • 25 Minutes
  • Serves 4
  • Easy

Try our refreshing Vietnamese style herb salad packed with mint, Thai basil and coriander for a vibrant summer BBQ side dish

*This recipe is gluten-free according to industry standards


  • rice vermicelli noodles 2 nests
  • watermelon 400g, cut into large chunks
  • bean sprouts a handful, blanched and refreshed
  • mint a bunch, leaves torn
  • Thai basil a bunch, leaves torn
  • coriander a bunch, leaves torn
  • spring onions 3, finely chopped
  • sesame seeds 1 tbsp, toasted


  • rice wine vinegar 2 tbsp
  • fish sauce 2 tbsp
  • caster sugar 1 tbsp
  • bird’s-eye chilli 2, finely chopped


  • STEP 1Cook the rice noodles following pack instructions and refresh in ice-cold water.
  • STEP 2Drain, then put in a bowl along with the watermelon and bean sprouts.
  • STEP 3In a separate bowl, mix together all of the dressing ingredients with 1 tbsp of water, stirring to dissolve the sugar.
  • STEP 4Add the herbs and spring onions to the noodles and melon along with the dressing, toss well and pile onto a serving platter.ADVERTISINGinRead invented by Teads

Rice noodles and herbs are used at every Vietnamese meal.

Nutritional Information

  • Kcals274
  • Fat2.1g
  • Saturates0.4g
  • Carbs55.9g
  • Sugars12.3g
  • Fibre2.3g
  • Protein6.7g
  • Salt1.6g

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