Bún Chả Cá Hồi (Vietnamese Turmeric-Dill Salmon with Rice Vermicelli)

Marinate the salmon fillet in a mixture of grated fresh turmeric, minced ginger, sliced shallots, a splash of fish sauce, and a pinch of sugar for 20 minutes.

Heat a non-stick pan over medium-high heat. Sear the salmon for 3-4 minutes per side until the exterior is vibrant golden-yellow and the flesh flakes easily.

While the fish cooks, prepare the nuoc cham by whisking together fish sauce, lime juice, warm water, sugar, and finely minced bird's-eye chili until the sugar dissolves.

Blanch the broccoli slaw for 60 seconds until bright green and crisp-tender, then shock in cold water and drain well.

Assemble the bowl: Start with a base of warm Japanese-style rice. Top with the seared turmeric salmon, the crisp broccoli slaw, and a generous heap of fresh dill.

Drizzle the entire bowl with the nuoc cham and a spoonful of scallion oil. The contrast of the warm, earthy salmon, cool herbs, and zesty, sweet-savory dressing is the hallmark of this classic Hanoi-inspired dish.