Hanoi-Style Vermicelli Noodles with Fish 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


Noodle Sauce:
Pickled Shallots:


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


  • Iron 16.0
  • Folate 35.0
  • Calcium 6.0
  • Vitamin A 14.0
  • Vitamin C 22.0
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Hanoi-Style Vermicelli Noodles with Fish