- 3 tablespoons fish sauce
- 1 teaspoon turmeric powder
- 1 tablespoon minced garlic
- 1/2 tablespoon fresh ginger
- 2 tablespoons finely diced shallots
- 1 tablespoon chopped dill fronds
- 1/4 teaspoon ground black pepper
- 1 pound striped bass skin-on fish filets, or any kind of white fish
- 1 small yellow or white onion, sliced
- 1/3 bunch plus 2/3 bunch fresh dill, stemmed
- 2 plus 2 scallion stalks, cut into 2-inch pieces
- Persian cucumber, julienned
- Pickled red onions
- 1/2 cup roasted peanuts, coarsely chopped
- 8 ounces vermicelli, cooked
- Coco Rico Vietnamese Fish Sauce
- Butter lettuce
- “Mam Nem” (optional)
- Mix fish sauce, turmeric powder, garlic, ginger, shallots, dill fronds, and black pepper in a bowl. Add fish and coat evenly. Cover and refrigerate for no longer than 30 minutes, or else the fish will get too salty as you prepare the rest of the recipe.