Vietnamese Grilled Fish with Vermicelli and Herbs (Bún Chả Cá Nướng)
Tender grilled white fish served over a bed of light vermicelli noodles and fresh herbs, accompanied by a vibrant Nuoc Cham dressing for a flavorful and light dinner.
Ingredients
- White Fish Fillet250 g
- Rice Vermicelli Noodle120 g
- Fish Sauce20 ml
- Cucumber50 g
- Carrot30 g
- Garlic5 g
- Cooking Oil15 ml
- Lettuce50 g
- Mint5 g
- Cilantro5 g
- Lime Juice10 ml
- Sugar7 g
- Water10 ml
- Chili Flakes1 g
Instructions
- 1Step 1
Cook rice vermicelli noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
- 2Step 2
Prepare the Nuoc Cham dressing: In a small bowl, whisk together fish sauce, lime juice, sugar, water, minced garlic, and chili flakes until sugar dissolves.
- 3Step 3
Pat the white fish fillet dry. Brush with 5ml of cooking oil and season lightly with salt and pepper (optional).
- 4Step 4
Heat a grill pan or cast-iron skillet over medium-high heat. Grill the fish for 3-4 minutes per side, or until cooked through and flaky.
- 5Step 5
While fish cooks, prepare the vegetables: Wash and dry lettuce. Thinly slice the cucumber and julienne the carrot. Roughly chop mint and cilantro.
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