adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vietnamese salmon noodle bowl
0 Likes
Prep Time:
55 minutes
Cook Time:
10 minutes
Total Time:
65 minutes
Fire up the grill for a delicious chargrilled salmon and rice noodle concoction.
Ingredients:
  • 500g skinless salmon fillets
  • 64.00 gm brown sugar
  • 97.60 gm fish sauce
  • 2.00 garlic clove, crushed
  • 250g rice vermicelli noodles
  • 1 Lebanese cucumber, seeded, julienned
  • 1 large carrot, peeled, julienned
  • 250.00 ml mint leaves
  • 250.00 ml coriander leaves
  • 2 spring onions, thinly sliced
  • 45g peanuts
  • 1 lime, juiced
  • 1 long red chilli, thinly sliced
Instructions:
  • Place salmon in a glass or ceramic dish. In a jug, mix sugar, fish sauce, and garlic. Pour the mixture over the salmon and toss to coat evenly. Let it marinate for 30 minutes.
  • Cook noodles in a pot of boiling water for 3-5 minutes until tender. Then, rinse with cold water and drain.
  • Preheat the barbecue grill or chargrill over medium-high heat. Grill the salmon for 3 minutes on one side. Flip and cook for 2 more minutes, or until just cooked through. Transfer the salmon to a plate and break it into large pieces.
  • Combine the fish sauce, lime juice, sugar, chili, and garlic in a small jug. Stir until the sugar is fully dissolved to create a delicious dressing.
  • In serving bowls, portion out the noodles, then top with salmon, cucumber, carrot, mint, coriander, and spring onion. Sprinkle peanuts over the dish, drizzle with dressing, and serve promptly.

Similar Recipes