Lunch · Vietnamese · 15 min
Vietnamese-Inspired Rice Noodle Bowl with Poached Seatrout and Fresh Aromatics
- Calories
- 760
- Protein
- 53g
- Carbs
- 87g
- Fat
- 20g
Ingredients
- 250 g Fish, seatrout, mixed species, raw
- 76.0 g TRADITIONAL PHO RICE NOODLES 100% ORGANIC HEIRLOOM RICE
- 150 g Beans, snap, green, raw
- 100 g Onions, spring or scallions, raw
- 40 g Shallots, raw
- 45 ml Rice Vinegar
Method
- 01Bring a medium pot of water to a gentle simmer. Add the seatrout fillets and poach for 4-5 minutes until opaque and easily flaked. Remove fish and set aside.
- 02In the same poaching liquid, blanch the snap green beans for 2 minutes until bright green and tender-crisp. Drain well.
- 03Cook the rice noodles in boiling water according to package instructions (approx. 5-7 minutes), then drain and rinse under cold water to stop the cooking and prevent sticking.
- 04In a small bowl, whisk together the rice vinegar, finely minced shallots, and sliced scallions to create a bright, aromatic dressing.
- 05Assemble the bowl by layering the rice noodles, topped with the poached seatrout and blanched green beans.
- 06Drizzle the vinegar-shallot mixture over the fish and noodles. Toss gently to combine, ensuring the aromatics coat everything evenly. Serve immediately while the noodles are fresh and the fish is warm.
Cook it with the whole plan around it
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