Vietnamese · Dinner
Grilled Fish and Rice Vermicelli Soup
White fish fillet is char-grilled until smoky and flaked over rice vermicelli in a clear, tamarind-soured broth built from fish bones, dill and turmeric-tinted onions. Finished with scallion, cilantro, roasted peanuts and a squeeze of lime, it echoes central Vietnamese canh chua traditions with a grilled, smoke-forward twist.
$7
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.2gProtein
10.8gFat
56.3gCarbs
8.4gSugar
3.9gFiber
1450mgSodium
91mgChol
1.9gSat Fat
980mgPotassium
110mgCalcium
3.4mgIron
2.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the fish fillet dry, rub with oil and salt, set aside 10 minutes.
2
Simmer
Bring stock to boil, add turmeric and sliced onion, simmer 5 minutes until onion softens.
3
Simmer
Stir in tamarind paste and fish sauce, simmer 5 minutes until broth turns sour-savory. Keep warm.
4
Grill
Char the fish over high heat about 3 minutes per side until dark grill marks appear and flesh flakes easily.
5
Boil
Cook rice vermicelli in boiling water 3 to 4 minutes until translucent and tender, drain well.
6
Plate
Divide noodles into a deep bowl, flake grilled fish on top, ladle broth and onion over. Scatter dill, scallion, cilantro, crushed peanuts and sliced chili over, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 5.2 oz150g dry rice vermicelli noodles
- 2 cup480ml fish stock
- 2 tbsp2 tbsp tamarind paste
- 1/2 tsp1/2 tsp turmeric-ground
- 20g20g fresh dill
- 11 onion
- 44 scallions
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp roasted peanuts
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp vegetable oil
- 11 lime
- 22 small chili (optional)
- 1/2 tsp1/2 tsp salt
