Vietnamese salmon noodle bowl

Light up the barbie with this chargrilled salmon and rice noodle dish.

• 500g skinless salmon fillets
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 1 garlic clove, crushed
• 250g rice vermicelli noodles
• 1 Lebanese cucumber, seeded, julienned
• 1 large carrot, peeled, julienned
• 1 cup mint leaves
• 1 cup coriander leaves
• 2 spring onions, thinly sliced
• 1/3 cup (45g) roasted peanuts, chopped

Dressing

• 2 tablespoons fish sauce
• 1 lime, juiced
• 2 tablespoons brown sugar
• 1 long red chilli, thinly sliced
• 1 garlic clove, crushed

1. Step 1

   Place salmon in a glass or ceramic dish. Combine sugar, fish sauce and garlic in a jug. Pour over salmon and toss to coat. Set aside for 30 mins to marinate.

2. Step 2

   Meanwhile, cook noodles in a saucepan of boiling water for 3-5 mins or until tender. Refresh under cold water. Drain.

3. Step 3

   Heat a barbecue grill or chargrill on medium-high. Cook salmon for 3 mins on one side. Turn and cook for 2 mins or until just cooked. Transfer to a plate. Break into large pieces.

4. Step 4

   To make the dressing, combine fish sauce, lime juice, sugar, chilli and garlic in a small jug. Stir until sugar dissolves.

5. Step 5

   Divide the noodles among serving bowls. Arrange salmon, cucumber, carrot, mint, coriander and spring onion over the noodles. Sprinkle the peanuts over the top. Drizzle with dressing and serve immediately.