Shared recipe · Vietnamese
Vietnamese salmon noodle stir-fry with asparagus
Serves 4 · 40 min cook
A hot griddle chars a sharing salmon fillet, which rests while rice noodles are tossed in a tamarind, palm sugar and fish sauce glaze with asparagus.
Ingredients
Protein
- 500 gArctic circle prime sharing salmon fillet
Veg
- 125 gAsparagus tips
- 20 gFresh ginger
- 3Garlic
- 6Spring onions
Spices
- 0.5 tspBlack pepper
- 1 tspChilli flakes
- 0.5 tspSea salt
Sauce
- 2 tbspFish sauce
- 1Lime
- 30 gPalm sugar
- 2 tbspRapeseed oil
- 2 tbspTamarind paste
Starch
- 250 gFlat rice noodles
Method
- 1Put the flat rice noodles in a large bowl, cover with boiling water from the kettle and soak 8–12 minutes until just bendy, then drain and toss with 1 tsp of the rapeseed oil.
- 2Peel and finely grate the fresh ginger and the garlic. Trim the asparagus tips and cut on a sharp diagonal. Slice the spring onions, keeping the white and green parts apart. Juice the lime.
- 3Stir the tamarind paste, palm sugar, fish sauce, lime juice, chilli flakes and half the ginger in a small bowl until the palm sugar dissolves.
- 4Pat the arctic circle prime sharing salmon fillet dry. Rub with the sea salt, black pepper and 1 tsp of the rapeseed oil.
- 5Heat a grill pan over high heat until smoking. Lay the salmon in skin-side down and leave it, without moving, for 4 minutes until the skin is deeply marked and the fat starts to render.
- 6Turn the fillet and cook 2–3 minutes more, until it flakes and looks just opaque in the thickest part, or reads about 50°C. Rest on a plate for 5 minutes, then break into large pieces.
- 7Heat the remaining 1 tbsp rapeseed oil in a wok over high heat. Add the asparagus and the white parts of the spring onions and stir-fry 2 minutes until the asparagus is bright and lightly blistered.
- 8Add the garlic and the remaining ginger and stir-fry 30 seconds until fragrant. Tip in the noodles and the tamarind sauce and toss 1–2 minutes until the noodles are glossy and hot.
- 9Take the wok off the heat, fold through the rested salmon and the green parts of the spring onions, taste, and add a splash more fish sauce only if it needs salt. Serve straight away in warm bowls.