with Bobun and Mixed Vegetables
(gluten and lactose free)
Prep time: 20 minutes
Difficulty: Easy
Here’s a quick and delicious meal for a busy weeknight. There’s a bit of an Asian twist here, but not too much that it won’t please even the pickiest eaters. This recipe uses an unfamiliar ingredient in western cooking – rice vermicelli, or “bobun.” It’s very easy to use and cooks quicker than traditional pasta. Just soak in hot water for 3 minutes, and it’s ready to eat. For those watching their calories and glycemic index, try vermicelli made with mung bean.
In France, most of the local Carrefour and Monoprix supermarkets carry it in the international foods aisle, or at Tang Freres or the Asian market in the 3eme.
Make a double batch and have it for lunch the next-day – this dish works well hot or cold.
2 portions of Salmon
1 Tbsp Honey
1 Tbsp Balsamic Vinegar
2 Carrots (or 1/2 cup pre-grated carrots)
1 cup snap peas
1 Zucchini
1 package Rice or Mung Bean Vermicelli
2 Tbsp Fish sauce
Juice of half fresh lime
Preheat your oven to 350F/180C. Line a small baking pan with foil. Place salmon skin down down. In a small bowl, add one tablespoon of honey and one tablespoon of balsamic vinegar and mix well. Pour glaze over fish and bake for about 15 minutes.
In a small, saucepan, bring 2 cups/500 ml of water to a boil. Add 1 tablespoon of salt. carrots into 1/2 inch pieces. Add carrots to boiling water; wait two minutes then add zucchini and snap peas. Let boil until peas turn bright green, and vegetables have softened but still have a slight crunch.
Remove vegetables from the pot, and place into a medium mixing bowl (reserve cooking water). Place package of dried vermicelli into the bowl. Let soak for 3 minutes, until soft. Meanwhile, add fish sauce and lime juice to vegetables. Drain vermicelli noodles well and add to bowl; toss. Adjust seasonings to taste with hot sauce, salt, and a pinch of syrup or agave syrup. Serve in a large round bowl with baked salmon on top.
Place a tupperware container or large bowl on the sink, and sweep vegetable scraps off your cutting board and directly into the bowl.

Categories: Uncategorized


Ivy Dai is a chef, food writer and food TV host. The California native is a graduate of Le Cordon Bleu in Los Angeles and has trained with renowed pastry chefs at Hediard and Lenotre in France.


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