Wok
Vietnamese Lemongrass Pollock with Rice Noodles
Tender pollock fillets pan-fried with lemongrass, ginger and chilli, then tossed through silky rice noodles with fish sauce and fresh herbs. Vibrant Vietnamese flavours in 25 minutes.
4.7 (3)
- Prep
- 12min
- Cook
- 13min
- Total
- 25min
- Serves
- 2
Shared by One Pan kitchen
Ingredients
For 2 servings
- 300g pollock fillet, cut into strips
- 150g dried rice noodles, soaked in hot water
- 2 lemongrass stalks, finely chopped
- 3 garlic cloves, minced
- 1 red chilli, thinly sliced
- 2cm piece fresh ginger, grated
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp caster sugar
- 2 tbsp groundnut oil
- Large handful beansprouts
- Fresh mint and coriander, to serve
Method
0 / 4
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3 reviews
- Chloe S.
A new household favourite. The herb finish is everything.
14 Apr 2026
- Jake R.
Absolutely delicious. Quick, healthy and very easy to make.
6 Apr 2026
- Linh T.
Those flavours are just unreal. Tastes like Hanoi in my kitchen.
29 Mar 2026
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