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Easy Viet-Inspired Salmon & Vermicelli Bowl

Easy Viet-Inspired Salmon & Vermicelli Bowl

with Tangy Wombok Salad & Crushed Peanuts

Recipe Development TeamUpdated on June 02, 2026

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Get up to $230 off

Calories

:

557 kcal

Protein

:

33.9g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Allergens:

Fish
Peanuts
May contain traces of allergens
Crustaceans
Molluscs
Almond
Brazil nut
Cashew
Gluten
Hazelnut
Macadamia
Milk
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut
Wheat

Get your chopstick skills ready for this fresh and fragrant bowl that’s big on crunch and even bigger on zing. We’ve paired juicy salmon with slippery vermicelli and a crisp wombok salad, finished with a generous sprinkle of peanuts for that classic street-food flair.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs.)

1

Bean Vermicelli Noodles

1

Lime

1

Cucumber

1

Spring Onion

1 packet

Fish Sauce & Rice Vinegar Mix

(Contains: Fish)

1 packet

Shredded Wombok

1

Julienned Carrot

1 packet

Crushed Peanuts

(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories557 kcal

Energy (kJ)2330 kJ

Fat31.5 g

of which saturates5.7 g

Carbohydrate33.4 g

of which sugars6 g

Dietary Fibre6.2 g

Protein33.9 g

Sodium653 mg

Potassium55.2 mg

Calcium9.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Cook the salmon

1

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Pat salmon dry with paper towel and season both sides.
When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan!

Cook the noodles

2

Meanwhile, boil the kettle. Place bean vermicelli noodles in a medium heatproof bowl.
Add enough boiling water to cover noodles. Cover and set aside until tender, 4-6 minutes.
Drain, rinse and return to bowl with a drizzle of olive oil.

Toss the salad

3

Slice lime into wedges.
Roughly chop cucumber. Thinly slice spring onion.
In a large bowl, combine fish sauce & rice vinegar mix, a generous squeeze of lime juice and a drizzle of olive oil.
Add shredded wombok, julienned carrot, cucumber and cooked noodles. Toss to combine and season to taste.

Finish & serve

4

Divide Vietnamese inspired rice noodle salad between bowls. Top with salmon.
Garnish with spring onion and crushed peanuts.
Serve with any remaining lime wedges. Enjoy!

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