Recipe by morelhunter
You can serve this with rice instead of noodles. You can use the dipping sauce over almost anything - as a dip, over noodles, on salads, seafood and meats. You can make it up to 1 day ahead, just refrigerate.
Top Review by mle234
I won't leave stars since I didn't follow the whole recipe. I skipped the dipping sauce and I made fried rice instead of noodles since I had so much leftover rice. I used 4 catfish fillets, yellow curry, yellow onions instead of shallot. There's enough sodium in the fish sauce, so no need to salt the fish. I broiled the fish (7 or 8 minutes) til done. It was very good. I think the noodles would have complemented them well!
- 1⁄3 cup minced shallot
- 3 tablespoons asian fish sauce (nuoc mam or nam pla)
- 1 tablespoon red curry powder or 1 tablespoon yellow curry powder
- 1 1⁄2 teaspoons ground ginger
- 1 teaspoon ground turmeric
- 1⁄8 teaspoon cayenne
- 2 cloves garlic, peeled,minced
- 6 (6 ounce) boned catfish fillets or 6 (6 ounce) tilapia fillets
- 2 tablespoons oil
- 4 cups iceberg lettuce, in bite-size pieces (8 oz)
- 3 cups bean sprouts, rinsed (6-8 oz)
- 1⁄2 cup fresh cilantro leaves
- 6 cups cooled cooked rice noodles (about 1/8 in. wide, mai fun, rice sticks, or rice vermicelli)
- 1⁄2 cup chopped dry roasted salted peanut
- 1⁄3 cup thinly sliced green onion (including tops)
- 1⁄2 cup chopped fresh dill
- 1⁄2 cup fried shallot (see below)
- 1⁄2 cup asian fish sauce (nuoc mam or nam pla)
- 1⁄4 cup rice vinegar
- 1⁄4 cup lime juice
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 -1 1⁄2 teaspoon minced hot red chile, such as thai,serrano,fresno,or asian red chili paste
Directions See How It's Made
- Mix minced shallots, fish sauce, curry powder, ginger, turmeric, cayenne and garlic.
- Rinse fish and pat dry.
- Place fillets and shallot mixture in a large plastic bag, turn to coat.
- Refrigerate and marinade at least 30 min.
- up to 24 hours.
- Lightly coat fillets with oil and place on foil.
- Grill on high heat, turning once, until barely opaque but still moist-looking in center of thickest part, 4-8 min.
- Divide lettuce, bean sprouts, cilantro between 6 deep wide bowls.
- Mound noodles over vegetables.
- Lay a fish fillet on each mound of noodles.
- Sprinkle peanuts, green onions, dill and fried shallots over the top.
- Drizzle with dipping sauce and pass remaining sauce in bowl.
- Fried shallots-Saute 1 c.
- thinly sliced shallots in 2 tbsp.
- salad oil in a 10 inch skillet until golden, 6-10 min.
- Vietnamese Dipping Sauce-Mix 1/2 cup water, fish sauce, vinegar, lime juice, sugar, garlic.
- Add chili to taste.