Hot-Smoked Trout And Rice Noodle Salad


  • Prep Time25 mins
  • Total Time30 mins
  • Makes4 servings
Hot-Smoked Trout And Rice Noodle Salad

(Photo: Erik Putz; Produced by: Stephanie Han Kim; Food styling: Haley Polinsky; Prop styling; Madeleine Johari)


  • 200 g rice vermicelli noodles

  • 1/3 cup lime juice

  • 3 tbsp fish sauce

  • 1 tsp granulated sugar

  • 1 small shallot, thinly sliced

  • 1 garlic clove, minced

  • 1 bird's eye chili, thinly sliced (optional)

  • 2 mini cucumbers, thinly sliced

  • 2 heads baby gem lettuce, thinly sliced

  • 2 cups loosely packed mixed herbs, such as basil, mint and cilantro, divided

  • 180 g hot-smoked trout, separated into bite-sized pieces

  • 1/2 cup coarsely chopped roasted cashews


  • Bring a medium pot of water to a boil. Remove from heat and add noodles. Cover and set aside, stirring occasionally, until al dente, 6 to 8 min.

  • Meanwhile, whisk lime juice, fish sauce and sugar in a large bowl. Stir in shallot, garlic and bird’s eye chili.

  • Drain and rinse noodles under cool running water. Drain again.

  • Add noodles, cucumber, lettuce and half of the herbs to dressing. Toss gently to combine.

  • Divide salad among 4 plates. Top with trout. Sprinkle with cashews and remaining herbs.

Kitchen tip

Hot-smoked trout (or salmon) uses a combination of smoke and heat to “cook” the fish, unlike cold-smoked options, which retain a raw-like texture. Look for hot-smoked fish in vacuum-sealed packaging in the refrigerated seafood section of your grocery store.

For more hearty, meal-in-a-bowl salads

click here.

We levelled up this meal-in-a-bowl salad with smoked trout, then a fresher-than-fresh dressing and all the toppings.