Vietnamese Lingcod and Wild Mushroom Noodle Bowls

I know there are a lot of ingredients in this Vietnamese lingcod and wild mushroom noodle bowl, but don’t panic. Making it is so easy and so worth the small amount of reading, I promise.

This Vietnamese-style noodle bowl (also known as a bun) may have a few steps, but it’s ridiculously straightforward to make. Feel free to switch out any ingredient you don’t have handy to suit whatever you have in your pantry and fridge. Anything goes with this recipe.

Asian noodle bowls are one of my absolutely go-to ways to eat fresh caught fish that we get fishing or freediving. This type of prep works especially well with firm white fish, such as lingcod and greenling, but please don’t limit yourself to just using ling.

I’ve made this recipe using all kinds of fish, from salmon to lake trout, and it always works well. Use whatever fish you happen to have in your fridge, freezer, or catch bag.

Eating our catch from that day is such a great way to relive a beautiful weekend.

This particular lingcod was caught on the Sunshine Coast by jigging off Will and a friend’s inflatable boat three weeks ago. Eating our catch from that day is such a great way to relive a beautiful weekend. I hope you have good memories from the harvest you choose to use, too!

Note #1: If you want to find your own wild mushrooms, make sure you read my guide to foraging wild mushrooms in BC!

Note #2: I’m very allergic to carrots, but if you’re lucky enough to be able to eat carrots, Vietnamese quick carrot and daikon pickles work really well with the salad component of this dish.

Vietnamese Lingcod and Wild Mushroom Noodle Bowl Recipe

Ingredients

Fried lingcod

Lingcod fillet, skinned and cut into bite-sized pieces
¼ c. cornstarch
4 tbsp high smoke point oil, like grapeseed oil
Pinch of salt

Noodle bowl

3 small bunches of dried vermicelli noodles
Boiling water
1 tbsp sesame seed oil
3 c. red leaf lettuce, torn into bite-sized pieces
1 c. bean sprouts
½ c. cucumber, julienned
½ lime, cut into wedges
3 green onions, chopped
Roasted sesame seeds

Wild mushroom and zucchini stir-fry

1 c. wild mushrooms (or farmed), cut into bite-sized pieces
2 c. zucchini, cut into bite-sized pieces
1-2 garlic cloves, minced
1 small shallot (or yellow onion), minced
1 tsp olive oil
1 tbsp dark soy sauce
1 tbsp sesame seed oil

Nuoc cham sauce

1-2 garlic cloves, minced
Juice of half a lime
1 ½ tbsp rice vinegar
2 ½ tbsp fish sauce
½ c. hot water
1 tsp samal or garlic chili paste

Instructions

  1. Prep the nuoc cham first by stirring all the sauce ingredients together in a small bowl
    Rehydrate the vermicelli noodles by putting them in a bowl and covering them with boiling water, and then place a plate over to trap the steam inside with the noodles. Drain the noodles when they’re tender, approximately 10 minutes, rinse with cold water and toss with sesame seed oil to prevent sticking
  2. Cook the vegetable stir-fry by heating oil in a skillet over medium-high heat and add shallot and garlic, stirring until fragrant. Fry zucchini until soft, adding a little water if necessary. Add mushrooms, soy sauce, and sesame seed oil and fry until liquid is absorbed
  3. Fry the lingcod by heating the oil in a skillet on high heat. When the oil is hot, dredge the fish in cornstarch and gently place in the oil (be careful of splattering oil). Turn until golden brown on each side, season with salt, and then place on a paper towel to drain excess oil
  4. Assemble the noodle bowls by dividing lettuce, bean sprouts, and noodles into bowls. Top with lingcod and stir-fried mushrooms and zucchini, and garnish with lime wedge, green onion, and sesame seeds
  5. To serve, pour nuoc cham over the bowl and enjoy!

This recipe makes enough for 2-3 servings.

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Posted by Arielle

Arielle is a passionate urban homesteader and hunter located in Vancouver and the Sunshine Coast of British Columbia.

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