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Crispy Alaska Pollock Spicy Hanoi Noodle Bowl (Foodservice)

Crispy Alaska Pollock & Spice Hanoi Noodle Bowl (Foodservice)
Healthy wild Alaska pollock bowl with a spicy flair and packed full of nutritious protein and veggies.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Yield: 4 bowls


  • White rice flat noodles

  • 6 quarts water
  • 1 tablespoon kosher salt
  • 1/4 teaspoon black pepper, finely ground
  • 8 ounces white rice noodles (medium Bhan Pho style)
  • 2 teaspoons extra virgin olive oil
  • Fresh herb mix

  • 1 cup chopped fresh herbs
  • Cucumber tomato salad

  • 6 ounces European cucumbers, peeled, cut in half, sliced 1/8 inch
  • 6 ounces mini mixed heirloom tomatoes, halved
  • 1/2 ounce red onion, cut in quarters, sliced 1/8 inch
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 1/2 tablespoon rice wine vinegar
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, finely ground
  • Seasoned wild Alaska pollock

  • 1 1/4 cups rice flour
  • 1 1/2 teaspoon ground turmeric powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper, finley ground
  • 2 cups canola oil
  • 1-1 1/4 pounds wild Alaska pollock, 4 fillets, 4-5 ounces each
  • Lime chili dressing (makes 8 servings)

  • 1 ounce garlic, cloves, peeled
  • 1 tablespoon fresh ginger, chopped
  • 1 Fresno chili, deseeded (or 3 red Thai chilis)
  • 1 serrano pepper (or 3 green Thai chilis)
  • 1/2 cup lime juice
  • 1/2 cup granulated white sugar
  • 1/4 cup fish sauce
  • 1 cup mayonnaise
  • 3 tablespoons dill, fresh, chopped
  • Mixed greens

  • 8 ounces mixed greens
  • Garnish

  • 4 sprigs dill, fresh, torn into 1- 1 1/2 inch pieces
  • 1 tablespoon roasted peanuts, chopped (optional)
  • 1 lime, quartered, seeded
Recipe courtesy of Chef Keith Brunell


  1. Step 1 Prepare the noodles

    Bring water, salt and pepper to a boil in a 8-10 quart pot and then immediately turn off the heat. Add the white rice noodles and let sit in the hot water for 6-8 minutes (do not break noodles by stirring too frequently). The noodles should be tender, not hard nor mushy. Strain the noodles, run under cold water and drain well. Toss noodles in a bowl with olive oil and place onto a sheet tray to cool. When cool, transfer to a container and refrigerate up to 3 days. Noodles can be served chilled or warm.

  2. Step 2 Prepare the herbs

    Prepare a mixture of your favorite chopped fresh herbs (basil, mint, cilantro leaves,
    and chives) and refrigerate up to 3 days.

  3. Step 3 Prepare the cucumber tomato salad

    In a mixing bowl, combine the cucumbers, tomatoes, red onions, olive oil, rice wine vinegar, salt and pepper. Refrigerate up to 3 days.

  4. Step 4 Prepare greens

    Prepare a mix of your favorite chopped fresh greens (baby spinach, baby arugula, red cabbage, savory cabbage, baby bok choy) and refrigerate up to 3 days.

  5. Step 5 Prepare dressing

    In a blender or food processor, blend the garlic, ginger, Fresno chili, serrano pepper, lime juice, sugar, and fish sauce on medium speed for 25-30 seconds until ingredients are finely pureed. Add mayonnaise and dill, blend for another 20 seconds to combine. Refrigerate up to 3 days.

  6. Step 6 Prepare the pollock

    Mix rice flour, turmeric, smoked paprika, salt and pepper in a bowl. Reserve for
    coating Alaska pollock for frying. Heat canola oil in a 10″– 12″ pan to 350°F. In a small bowl, evenly coat the pollock with the seasoning flour, dusting it a few times as the moisture from the fish will continue to absorb the flour. Place the fish carefully into the hot oil and cook for approximately 3 – 4 minutes until it is a light golden-brown color. Remove and place onto a paper lined tray/cooling rack for one minute or place directly onto the bowl. Alternatively, you can use battered frozen prepared wild Alaska pollock fillets.

  7. Step 7 Assemble bowl

    Prepare the dressing, noodles and vegetable recipes in advance and refrigerate up to 3 days. Spread the mixed greens on the bottom of the bowl, drizzle 1 tablespoon of lime chili dressing over the greens to build flavor. In a mixing bowl, toss the rice noodles with fresh herb mix, ensuring all the noodles get dressed then place on top of the greens. Place the cucumber tomato salad over and around the noodles, leaving a space in the middle to place the Alaska pollock. Place cooked Alaska pollock on top of the noodles. Garnish with dill, peanuts, and a lime wedge. Serve with extra dressing, if desired.

  8. Step 8 Notes

    Wild Alaska cod, salmon or halibut can be substituted. Cooking times may vary. For spicier flavor, add more chilies. The fish can also be baked with a light spray of canola oil in a 475°F oven for 5-6 minutes, grilled or broiled.

Recipe courtesy of Chef Keith Brunell