Ginger–Lemongrass Salmon & Bok Choy Vermicelli Bowl
Vermicelli keeps the bowl light but satisfying, while bok choy adds volume and freshness. The sauce is intentionally light — brothy, aromatic, and spoonable — so the bowl feels clean, bright, and perfect for weeknights.
Equipment
- Medium or Large sauté pan or skillet depending on portions
- Cutting board & knife
Ingredients
- 12 oz salmon cut into portions
- 2-3 baby bok choy halved
- 1 stalk lemongrass minced or cut into 3 pieces
- 1 thumb ginger julienned
- 1 shallot thinly sliced
- 2 cloves garlic smashed
- 1 tbsp neutral oil
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1/2 cup water or light broth
- cooked vermicelli noodles
- fresh herbs
- sliced cucumbers
- chili crisp optional
Instructions
- Heat oil in a medium pan over medium heat. Add lemongrass, ginger, shallot, and garlic. Cook until fragrant.
- Add bok choy cut‑side down and sear briefly.
- Nestle salmon into the pan and spoon aromatics over the top.
- Add fish sauce, soy sauce, sugar, and water or broth. Simmer until salmon is cooked through and bok choy is tender.
- Assemble bowls with vermicelli, cucumbers, and herbs. Spoon salmon, bok choy, and sauce over the top.
- Finish with chili crisp if desired.
Notes
- Use minced lemongrass for stronger citrus aroma.
- Swap bok choy for napa cabbage or spinach if preferred.
- Serve with extra herbs for brightness.