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Vietnamese salmon noodle bowl
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Prep Time:
55 minutes
Cook Time:
10 minutes
Total Time:
65 minutes
Grilled salmon with rice noodles.
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 the salmon in a glass or ceramic dish. In a jug, mix together the sugar, fish sauce, and garlic. Pour the mixture over the salmon and gently toss to ensure it's coated evenly. Let it marinate for 30 minutes.
  • Boil noodles in hot water for 3-5 minutes until tender, then refresh in cold water and drain.
  • Preheat a barbecue grill or chargrill to medium-high heat. Grill salmon for 3 minutes on one side. Flip and grill for 2 more minutes, or until cooked to your liking. Transfer to a plate and gently break into large pieces.
  • Make the dressing by mixing fish sauce, lime juice, sugar, chili, and garlic in a small jug. Stir until the sugar dissolves.
  • Portion the noodles into individual serving bowls. Layer salmon, cucumber, carrots, mint, coriander, and spring onions on top of the noodles. Sprinkle peanuts over the assembled bowls. Finish by drizzling dressing over the dish and serve promptly.

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