Vietnamese Lemongrass Fish Vermicelli Bowl
This Vietnamese rice vermicelli bowl features lemongrass-marinated mahi mahi, fresh vegetables, and an aromatic mix of cilantro and mint.
Servings
Produce
Green leaf lettuce
7 3.5 oz
Basil
1/2 0.25 oz
Mint (Organic)
1/4 0.125 oz
Cilantro (Organic)
1/2 0.25 oz
Green onion
1.25 0.63 oz
Cucumber
7 3.5 oz
Carrot (Organic)
8 4 oz
Lime
2 1 Whole
Protein & more
Rice vermicelli noodles
1 0.5 Package
Cashews
3 1.5 oz
Mahi Mahi
1 0.5 lb
Pantry items
Sesame oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Lemongrass marinade
Tamari
4 2 floz
Sea kelp powder
1 0.5 tablespoon
Vegan sugar
2 1 teaspoon
Minced Garlic
4 2 Clove
Lemongrass Powder
1 0.5 oz
Nuoc Cham (Red Dot)
Tamari
2 1 oz
Rice vinegar
2 1 oz
Lime juice
1/2 0.25 oz
Minced Garlic
1 0.5 tablespoon
Brown sugar, dark
2 1 tablespoon
Prep ahead (optional)
a. Cut carrots into ¼”-thick coins, grate, or use peeler to cut ribbons. b. Peel cucumber as desired and thinly slice. c. Very thinly slice green onion. d. Chop lettuce bite-sized. e. Stack basil and mint leaves, roll lengthwise, and slice thin ribbons. f. Slice lime into wedges for garnish. g. Rough chop cilantro.
Instructions
1
Marinate mahi mahi:
a. Add mahi mahi to a glass dish and season with a pinch of salt.
b. Pour over lemongrass marinade (large jar) and set aside to marinate for half an hour.
2
Cook noodles:
a. Add nuoc cham (red dot) to large bowl. Set aside
b. In large saucepan over high heat, add 6-8 cups water. Cover and bring to a boil.
c. Carefully ladle ½-¾ cup hot water into bowl with nuoc cham (red dot). Stir.
d. Add rice noodles to pot of boiling water; stir to loosen. Cook 2-3 minutes. Drain and add to large bowl; toss with nuoc cham (red dot).
3
Cook mahi mahi while waiting for water to boil:
a. Optional: In a large sauté pan over high heat, add cashews (rough chop). Toast, stirring often, about 1-2 minutes. Set aside.
b. In the same sauté pan over medium-high heat, add 1 tbsp sesame oil.
c. Add marinated mahi mahi and sear, about 1-2 minutes each side.
d. Reduce heat to medium and continue cooking, turning occasionally, until fish is opaque throughout, about 8-10 minutes.
4
Assemble and serve:
a. Chop mahi mahi into ½-1” pieces. .
b. Divide green leaf lettuce (chop bite-sized) among bowls. Top with rice noodles, spooning over any remaining nuoc cham.
c. Top noodles with carrot (¼” -thick coins, grate, or ribbons), cucumber (peel as desired, thinly slice), and green onions (thinly slice). Add a squeeze of lime juice as desired.
d. Top with mahi mahi pieces. Garnish with basil (stack leaves, roll lengthwise, slice ribbons), mint (stack leaves, thinly slice), cilantro (rough chop), and toasted cashews.
Chef's notes
If your family doesn't prefer fish, beef, pork, or tofu would all make delicious substitutions.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX