Watermelon and Rice Noodle salad with mint and holy basil

Herb, watermelon and rice noodle salad

  • 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 1

    Cook the rice noodles following pack instructions and refresh in ice-cold water.

  • Step 2

    Drain, then put in a bowl along with the watermelon and bean sprouts.

  • Step 3

    In a separate bowl, mix together all of the dressing ingredients with 1 tbsp of water, stirring to dissolve the sugar.

  • Step 4

    Add the herbs and spring onions to the noodles and melon along with the dressing, toss well and pile onto a serving platter.

Rice noodles and herbs are used at every Vietnamese meal.

Nutritional Information

  • Kcals 274
  • Fat 2.1g
  • Saturates 0.4g
  • Carbs 55.9g
  • Sugars 12.3g
  • Fibre 2.3g
  • Protein 6.7g
  • Salt 1.6g