Salmon Noodle Wraps
Salmon Noodle Wraps is a classic Vietnamese dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Rice Noodles, Spring Onions, Petit Pois, Chilli, Coriander, Lime and Salmon, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic Vietnamese cooking, be sure to also explore our recipe for Bang Bang Prawn Salad.
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Ingredients
- Rice Noodles100g
- Spring Onions3 sliced thinly
- Petit Pois50g
- Chilli85g
- Coriander85g
- Lime85g
- Salmon300g
Step-by-Step Instructions
10 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Heat oven to 200C/fan 180C/gas 6.
Put the noodles in a bowl and pour over enough boiling water to just cover them.
Leave for 2 mins, until they are bendable, but not too soft, then drain well.
Return to the bowl with the spring onions, petit pois, salt and pepper and a third of the butter.
Mix well until the butter has melted.
Pile the noodles and vegetables onto two large squares of baking parchment, then sit the salmon on top.
Slice the remaining butter and arrange over the top of the salmon.
Bring the ends of the paper over the fish, fold them together to seal, then tuck the ends of the paper underneath so there are no gaps.
Put the parcels on a baking sheet and bake for 15-20 mins.
Transfer to dinner plates and serve without delay.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Salmon Noodle Wraps carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
To make this gluten-free, substitute with high-quality brown rice or corn-based pasta, reducing boiling time by 1–2 minutes as gluten-free pasta softens more quickly.
Chef Technique Tips
Always cook pasta until just shy of al dente in generously salted water, and reserve half a cup of the starchy cooking water before draining. Tossing the pasta with the sauce and a splash of this water creates a glossy, cohesive emulsion that clings to every bite.
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