Hanoi-Style Vermicelli Noodles with Fish

Hanoi-Style Vermicelli Noodles with Fish 150 Image by: Hanoi-Style Vermicelli Noodles with Fish 150 Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2010

Ingredients

  • 2 shallots finely chopped
  • 2 cloves garlic finely chopped
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon fish sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon water
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoon minced gingerroot
  • 3/4 teaspoons ground turmeric
  • 1/2 teaspoon pepper
  • 1 lb tilapia fillet
  • 8 oz rice vermicelli
  • 2 cups bean sprouts
  • 1 cup packed fresh coriander leaf
  • 1/2 cup coarsely chopped unsalted peanut
Noodle Sauce:
  • 2 tablespoons granulated sugar
  • 1/4 cup finely shredded carrots
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 teaspoons white vinegar
  • 1 Thai (bird's-eye) chili pepper minced
Pickled Shallots:
  • 3 shallots thinly sliced in rings
  • 1 tablespoon white vinegar
  • 1/4 teaspoon granulated sugar

Method

Using mortar and pestle, mash shallots with garlic to make paste. (Or very finely chop with knife.) Stir in dill, fish sauce, vinegar, water, oil, ginger, turmeric and pepper; spread all over fish. Cover and refrigerate for 1 hour.

Noodle Sauce: Meanwhile, whisk sugar with 2/3 cup (150 mL) hot water until dissolved; let cool. Stir in carrot, fish sauce, lime juice, vinegar and chili pepper; set aside.

Pickled shallots: Meanwhile, in small bowl, combine shallots, vinegar and sugar; set aside.

Broil fish on greased broiler pan until nicely charred and flakes easily when tested with fork, 8 to 10 minutes. Cut into 4 portions.

Meanwhile, in large pot of boiling water, cook noodles according to package instructions, about 2 minutes. Drain and rinse under cold running water. Drain well; shake. Set aside to air-dry.

Divide noodles among 4 large bowls. Top with bean sprouts, coriander, fish and pickled shallots; sprinkle with peanuts. Serve with noodle sauce, adding as desired and tossing to coat.

Nutritional facts Per serving: about

  • Sodium 1145 mg
  • Protein 32 g
  • Calories 513.0
  • Total fat 15 g
  • Potassium 695 mg
  • Cholesterol 50 mg
  • Saturated fat 2 g
  • Total carbohydrate 66 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Hanoi-Style Vermicelli Noodles with Fish

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