- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2010
Ingredients
Noodle Sauce:
Pickled Shallots:
Method
Using mortar and pestle, mash shallots with garlic to make paste. (Or very finely chop with knife.) Stir in dill, fish sauce, vinegar, water, oil, ginger, turmeric and pepper; spread all over fish. Cover and refrigerate for 1 hour.Noodle Sauce: Meanwhile, whisk sugar with 2/3 cup (150 mL) hot water until dissolved; let cool. Stir in carrot, fish sauce, lime juice, vinegar and chili pepper; set aside.
Pickled shallots: Meanwhile, in small bowl, combine shallots, vinegar and sugar; set aside.
Broil fish on greased broiler pan until nicely charred and flakes easily when tested with fork, 8 to 10 minutes. Cut into 4 portions.
Meanwhile, in large pot of boiling water, cook noodles according to package instructions, about 2 minutes. Drain and rinse under cold running water. Drain well; shake. Set aside to air-dry.
Divide noodles among 4 large bowls. Top with bean sprouts, coriander, fish and pickled shallots; sprinkle with peanuts. Serve with noodle sauce, adding as desired and tossing to coat.
Nutritional facts Per serving: about
- Sodium 1145 mg
- Protein 32 g
- Calories 513.0
- Total fat 15 g
- Potassium 695 mg
- Cholesterol 50 mg
- Saturated fat 2 g
- Total carbohydrate 66 g
%RDI
- Iron 16.0
- Folate 35.0
- Calcium 6.0
- Vitamin A 14.0
- Vitamin C 22.0
