Vietnamese Fish Vermicelli Bowl with Dill and Fresh Herbs
Light and flavorful rice vermicelli bowl topped with tender poached fish, fresh dill, mint, and a tangy fish sauce dressing. This vietnamese-inspired seafood ready in about 25 minutes pairs rice vermicelli noodles, water, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 7 oz rice vermicelli noodles
- 1 lb white fish fillets (e.g., catfish or tilapia)
- 4 cups water
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 2, minced garlic cloves
- 1/2 cup, chopped fresh dill
- 1/4 cup fresh mint leaves
- 1 cup bean sprouts
- 1 cup shredded lettuce
- 1/2 cup sliced cucumber
- 2 tbsp chopped roasted peanuts
Instructions
- Step 1: Bring 4 cups water to a gentle boil in a saucepan. Add 1 lb white fish fillets and poach for 6-8 minutes until opaque and flakes easily. Remove fish and set aside, reserving 1 cup of the poaching liquid.
- Step 2: Soak 7 oz rice vermicelli noodles in hot water for 5-7 minutes until softened, then drain thoroughly.
- Step 3: In a small bowl, whisk together 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, and 2 minced garlic cloves until sugar dissolves to create the dressing.
- Step 4: Flake the poached fish into bite-sized pieces and gently toss with 1/2 cup chopped fresh dill.
- Step 5: Assemble bowls by dividing the softened vermicelli noodles among 4 bowls. Top each with shredded lettuce (1 cup total), 1 cup bean sprouts, 1/2 cup sliced cucumber, and the dill fish mixture.
- Step 6: Drizzle the fish sauce dressing over each bowl and garnish with 1/4 cup fresh mint leaves and 2 tbsp chopped roasted peanuts for crunch and aroma.
- Step 7: Serve immediately for a refreshing and herbaceous meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vietnamese Fish Vermicelli Bowl with Dill and Fresh Herbs take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vietnamese Fish Vermicelli Bowl with Dill and Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vermicelli noodles from drying out.
Can I substitute ingredients in Vietnamese Fish Vermicelli Bowl with Dill and Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vietnamese Fish Vermicelli Bowl with Dill and Fresh Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vietnamese Fish Vermicelli Bowl with Dill and Fresh Herbs?
Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
