Packed with fresh herbs, this adaption of the iconic Vietnamese dish is named for the restaurant in Hanoi that brought it to fame. Simply toss cubes of firm white fish in a quick marinade of turmeric and ginger, throw them in a hot pan for a quick sear, and wilt a bevy of herbs for these flavorful noodle bowls.
Note: The fish may arrive frozen for freshness. Store in the refrigerator to defrost before cooking. If you need to defrost it the same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: fish, peanuts.
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What You Get
Nuoc cham concentrate
What You'll Need
Bring a pot of salted water to a boil. Finely chop 2 tablespoons of ginger. Thinly slice the scallions. Roughly chop all of the cilantro and dill, including some of the tender stems. Cut the fish into large bite-sized pieces, about 2 inches. In a bowl, combine 2 pouches of nuoc cham with ½ cup water.
In a large bowl, whisk together ½ cup of vegetable oil with ½ teaspoon of turmeric and the ginger. Season with a pinch of salt. Add the fish and stir to coat.
Add the noodles to the boiling water and cook until tender, 3 minutes or according to package instructions. Drain and rinse the noodles under cold water until cool and toss with 1½ tablespoons vegetable oil to prevent sticking.
In a nonstick skillet over medium-high heat, warm a tablespoon of vegetable oil. When the oil shimmers, add the fish and cook until golden brown and opaque, 4-5 minutes. Add the scallions, dill, and cilantro to the pan to wilt, 30 seconds.
Divide the rice noodles between bowls. Spoon the fish and herbs on top. Season generously with the nuoc cham, scatter with the peanuts, and serve.