Dinner · Vietnamese · 20 min
Bún Chả Cá Hồi (Vietnamese Turmeric-Dill Salmon with Rice Vermicelli)
- Calories
- 704
- Protein
- 51g
- Carbs
- 69g
- Fat
- 28g
Ingredients
- 200 g Atlantic salmon fillet
- 1 tsp ground turmeric
- 1 tsp ginger
- 1 tbsp shallots
- 0.5 cup fresh dill
- 1 tbsp vegetable oil
- 65 g rice vermicelli noodles
- 356.5 g broccoli
- 1.5 tbsp fish sauce
- 1 tbsp lime juice
- 10 tsp granulated sugar
- 1 each bird's eye chili
- 2 tbsp water
- 2 tbsp scallion
Method
- 01In a bowl, combine grated fresh turmeric, minced ginger, sliced shallots, 1/2 tablespoon of fish sauce, and 1/2 teaspoon of sugar. Add the salmon pieces and toss to coat evenly. Marinate for 20 minutes at room temperature.
- 02Cook the rice vermicelli noodles in boiling water for 3 to 5 minutes until tender, then drain and rinse under cold water.
- 03Bring a small pot of water to a boil. Blanch the broccoli slaw for 60 seconds until bright green and crisp-tender, then shock in ice water and drain thoroughly.
- 04Prepare the nước chấm by whisking together the remaining 1 tablespoon of fish sauce, 1.5 teaspoons of sugar, lime juice, warm water, and minced bird's-eye chili in a small bowl until the sugar fully dissolves.
- 05To make the scallion oil, warm 1 teaspoon of vegetable oil in a pan, toss in chopped scallions for 30 seconds until fragrant, and remove from heat.
- 06Heat the remaining vegetable oil in a non-stick skillet over medium-high heat. Add the marinated salmon and pan-fry for 3 to 4 minutes per side, adding the fresh dill during the last minute of cooking, until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- 07Assemble the dish by adding the rice vermicelli to the bottom of a serving bowl. Top with blanched broccoli slaw, turmeric-dill salmon, and drizzle generously with the nước chấm and scallion oil.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
