Salmon Bo bun (Print Version)
# Ingredients:
→ Proteins
01 -
Marinated salmon (seasoned with salt, pepper, coconut, onion, garlic, paprika, chili, parsley, lemongrass, and ginger)
→ Vegetables
02 -
Shredded carrots
03 -
10 leaves of Batavia lettuce
→ Sides
04 -
250 g of rice noodles or Udon noodles
05 -
6 to 8 store-bought vegetarian spring rolls
→ Extras
06 -
Spring roll dipping sauce
07 -
Coconut milk
08 -
Fresh herbs (like cilantro, mint, etc.)
09 -
2 tablespoons of crushed peanuts
10 -
2 tablespoons of crispy fried onions
11 -
1 lime cut into wedges
# Instructions:
01 -
Bring a big pot of water to a boil. Toss the rice noodles or Udon into the water and let them cook for 2-3 minutes. Drain well and portion them onto plates.
02 -
Slice up the washed and dried lettuce into strips. Grate the peeled, clean carrots.
03 -
Warm up the spring rolls either on the stove or in the oven, following the package directions. Cut them into smaller pieces afterward.
04 -
Dice up the marinated salmon into small cubes.
05 -
Grab some large bowls and layer the lettuce, grated carrots, and noodles or Udon in that order.
06 -
Top off the bowl with the salmon cubes and spring roll pieces.
07 -
Sprinkle on fresh herbs like mint or cilantro, toss on the crispy onions, and add some crushed peanuts. Finish with a lime wedge on the side. Serve alongside a mix of coconut milk and spring roll sauce.
# Notes:
01 -
Drain the noodles really well before serving so they don't make the dish soggy.