Ingredients

• 600 g White fish fillets (tilapia or basa)
• 200 g Rice vermicelli (bún)
• 1 medium Cucumber
• 2 medium Carrots
• 1 Head of romaine lettuce
• 150 g Fresh bean sprouts
• 1/2 cup Fresh mint leaves
• 1/2 cup Fresh cilantro leaves
• 1/2 cup Fresh Thai basil leaves
• 1/4 cup Unsalted roasted peanuts
• 2 tbsp Crispy fried shallots
• 4 tbsp Fish sauce (nuoc-mâm)
• 4 tbsp Water
• 2 tbsp Palm sugar (or granulated sugar)
• 3 tbsp Lime juice
• 2 cloves Garlic
• 1 to taste Bird's eye chili (Thai chili)

Instructions

1. 1

   Prepare the dressing: Finely chop the garlic and chili. In a bowl, combine the fish sauce (nuoc-mâm), water, sugar, lime juice, garlic, and chili. Stir until the sugar is dissolved. Taste and adjust seasoning.

2. 2

   Cook the vermicelli: Soak the rice vermicelli in hot water for 5-7 minutes, or follow package instructions, until tender but still firm. Drain and rinse with cold water to prevent sticking.

3. 3

   Prepare the fish: Season the fish fillets with salt and pepper. Grill in a pan or on a barbecue for 3-4 minutes per side, until cooked through and flaky with a fork. Let cool slightly, then coarsely flake.

4. 4

   Prepare vegetables and herbs: Wash and cut the cucumber and carrots into fine julienne. Wash and coarsely chop the lettuce, mint, cilantro, and Thai basil.

5. 5

   Assemble the salad: In a large salad bowl, combine the drained rice vermicelli, cucumber, carrots, lettuce, bean sprouts, mint, cilantro, and basil.

6. 6

   Serve: Add the flaked fish on top of the salad. Drizzle generously with nuoc-mâm dressing. Sprinkle with crushed roasted peanuts and crispy fried shallots (if using) before serving.