Refreshing Lemongrass Salmon Vermicelli Bowl
A cool twist on a classic lemongrass vermicelli bowl recipe that comes together in under an hour. Salmon is marinated in a sweet and umami lemongrass marinade and then seared to perfect. It is then served with vermicelli, fresh herbs, and an easy Vietnamese dipping sauce.
- Prep time
- 45 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 stalks lemongrass (minced)
- 1 shallot (minced)
- 2 cloves garlic (minced)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tbsp honey
- 1 tbsp light brown sugar
- 1 ½ lb salmon (cut into 1 inch pieces)
- 16 oz vermicelli noodles
- 2 cups lettuce (cut into small pieces, ~ 8 leaves)
- ¼ cup pickled daikon
- ¼ cup pickled carrots
- ½ cup cucumbers (thinly sliced)
- ¼ cup mint
- 2 tbsp peanuts (optional, crushed)
- ½ cup Vietnamese dipping sauce
Instructions
- 1
Combine 2 stalks of lemongrass, 1 shallot, 2 cloves of garlic, 2 tbsp of fish sauce, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of vegetable oil, 1 tbsp of honey, and 1 tbsp of light brown sugar. Mix well.
- 2
Add 1 ½ lb of salmon to the bowl and coat with the marinade. Marinate for 45 minutes.
- 3
While the salmon is marinating, prep the rest of your ingredients. Boil 16 oz of vermicelli noodles. Cut 2 cups of lettuce into small pieces. Thinly slice 1/2 cup of cucumbers. Crush and toast 2 tbsp of peanuts. Set everything aside.
- 4
Once the salmon is done marinating, heat a pan over medium high heat. Sear the salmon on all sides until cooked through (~1 minute per side).
- 5
Now it's time to assemble your bowl! Add a few pieces of lettuce, pickled daikon, pickled carrots, cucumbers, and mint to a bowl. Top with vermicelli noodles and a few pieces of lemongrass salmon. Finally, finish it off with a sprinkle of crushed peanuts and a drizzle of Vietnamese dipping sauce.