Dinner

Bún Chả Cá Nụi

Name: Bún Chả Cá Nụi
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Ingredients: 2 sea bass fillets (6 oz each), skin on; 3 lemongrass stalks, white part minced; 1 tbsp galangal, minced; 1 tsp turmeric powder; 2 tbsp fish sauce; 1 tbsp palm sugar; 3 tbsp neutral oil; 1 cup cooked rice vermicelli; 8 shiso leaves (or substitute mint); 6 Thai basil sprigs; 4 sawtooth coriander sprigs; 3 tbsp fish sauce (for dipping); 2 tbsp tamarind juice (for dipping); 1 tbsp crispy chili oil; Lime wedges; Cucumber, julienned; Pickled carrot & radish

Vietnamese sea bass is marinated in lemongrass, galangal, and turmeric, then grilled until charred and smoky. Served over cool rice vermicelli with grilled herb bundles (shiso, Thai basil, sawtooth coriander) and three dipping sauces: fish sauce, tamarind, and crispy chili oil.

574cal 34gprotein 36gcarbs 32gfat 20min prep 12min cook 2serves

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