This recipe for Hanoi Noodles with Fish is from ” The Best of Nicole Routhier”.
Ingredients
- Nuoc Cham
- 1/2 lb thin rice vermicilli
- 1 1/2 lbs cleaned monkfish
- 1 1/2 tbsps fish sauce
- 1 1/2 tsps turmeric
- 2 tsps finely grated ginger
- 2 tbsps chopped shallot
- 2 tsps chopped garlic
- 1/2 tsp ground white pepper
- 1 tbsp groundnut oil plus 2 tsps
- 3/4 cup sliced spring onions green parts only
- 1 1/2 cups chopped dill
- 3/4 cup chopped basil
- 3/4 cup chopped coriander
- 1/2 cup peanuts chopped
Servings:
Instructions
- Prepare the Nuoc Cham and set aside.
- Soak the rice vermicilli in warm water for 15-20 minutes then drain. Bring 4 quarts of water to the boil and add the noodles. Stir to separate and boil for 2-3 minutes only. Drain and rinse well, then drain again.
- Rinse the fish and pat dry. Cut into half inch thick slices. In a mixing bowl combine the fish with the fish sauce, turmeric, giger, shallots. garlic, white pepper and 1 tbsp groundnut oil. Stir until well blended then cover and marinate in the fridge for 30 minutes.
- Heat a wok over a high heat and add 2 tsps groundnut oil. Heat until smoking then add the marinated fish and stir fry until golden on the outside and just cooked through, about 2-3 minutes. Remove from the heat and stir in the spring onions and half the dill.
- Divide the noodles among shallow pasta bowls and top them with the fish. Sprinkle with the peanuts and remaining herbs. Drizzle with a generous amount of Nuoc Cham and serve immediately.
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