Difficulty:
BeginnerPrep Time20 minsCook Time10 minsTotal Time30 mins
Servings:
2
Fish
Scallion oil + toppings
Nuoc cham
For serving
Instructions
Cook vermicelli according to the package. Rinse with cool water and drain well. Wash and dry the lettuce and herbs, then slice the cucumber.
Dissolve sugar in warm water. Stir in fish sauce and either lime juice or white vinegar, plus garlic and optional chili. Taste and adjust with a little more acid or water.
Heat 3 Tbsp neutral oil in a small saucepan over medium heat. Add sliced green onions and a small pinch of salt. Stir for 15 to 30 seconds, until wilted but still bright green, then remove from heat.
Check the branzino for pin bones and pat very dry. Season both sides with just a small pinch of salt and the flesh side with a small pinch of pepper.
Heat 1 to 2 Tbsp oil in a large skillet over medium-high heat. Sear the fish skin-side down, pressing gently for the first 15 to 20 seconds. Cook about 3 to 4 minutes until the skin is crisp and the flesh is mostly opaque. Flip and cook 30 seconds to 2 minutes more, depending on thickness, until cooked through.
Transfer fish skin-side up. Spoon on scallion oil, then add crushed peanuts and optional fried shallots. Serve with vermicelli, rice paper, vegetables, herbs, and nuoc cham.
Briefly wet each rice paper sheet. Add lettuce, noodles, cucumber, herbs, optional pickles, and fish. Roll snugly and dip in nuoc cham.
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Phuong Le-Tran
My name is Phuong Le-Tran. I am a passionate home cook in Plano, TX. My goal is to inspire more people to cook Vietnamese/Asian food to keep our culture alive and honor my parents. I want to bridge the gap and help people feel more comfortable going to Asian grocery stores and cooking with our ingredients. People fear the unknown, so let’s make it more known!! Thank you so much for being here!
