Description
A vibrant bowl of turmeric-seasoned sole, fresh herbs, crisp greens, and rice vermicelli drizzled with dipping sauce.
Ingredients
Scale
- 1 pound sole fillets, cut into 2-inch pieces
- 1 teaspoon turmeric powder
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 2 tablespoons minced shallots
- 1 tablespoon chopped fresh dill
- 1 green onion, finely chopped
- 1 package cooked vermicelli noodles
- 1 small head lettuce, chopped
- Fresh mint leaves
- 2 tablespoons chopped toasted peanuts
- 1/3 cup Vietnamese-style dipping sauce (nuoc cham without alcohol)
- 2 tablespoons fried shallots (optional)
- 2 tablespoons neutral oil
Instructions
- Mix turmeric, ginger, garlic, salt, pepper, sugar, fish sauce, and shallots. Coat the sole and rest 10–15 minutes.
- Cook vermicelli according to package directions and prepare all herbs and greens.
- Warm oil over medium-high heat and cook fish pieces 1–2 minutes per side. Add dill and green onion.
- Assemble bowls with vermicelli, lettuce, fish, herbs, peanuts, and shallots. Drizzle dipping sauce and serve.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg