Sun Basket Vietnamese Cod with Rice Noodles and Mango Salad Recipe and Review

One of the meals I received from Sun Basket was a Vietnamese cod over rice noodles and mango salad on the side. They sent all the ingredients needed to make this dish, The only things I needed from my own pantry were cooking oil (I chose an organic olive oil), salt and pepper.

Here’s how it went!


2 6-ounce Pacific Cod Fillets

Marinade Base (fish sauce-turmeric)

1/4lb rice noodles

2 scallions

Fresh Dill

1 ounce roasted peanuts

1 mango

1 lime

Mango Dressing (fish sauce-lime juice-water)

1/2 tsp kimchi chile flakes

Pineapple-Anchovy Sauce (pineapple-anchovies-brown sugar-fish sauce-lime juice)


Here are all the ingredients Sun Basket sent to use.


This was pretty quick to make! I was surprised how easy it was! Plus, what I love is that I can make this again and again, because the ingredients aren’t hard to find!  Trust me… this one, I’ll be making again!

First, I prepped the cod. Cutting the fillets into 1 1/2-inch pieces.


Then, in a bowl, combined the marinade base (fish sauce + turmeric) with 2 to 3 tablespoons of organic olive oil. It tends to separate quickly, so you may have to whisk or use an emulsion blender stick. Set aside 2 tablespoons of the mix to use later with the noodles.


 Add the cod pieces to the bowl and gently stir to coat. Let stand while you prepare the noodles and mango salad.


Bring a pot of salted water to a boil. Add the rice noodles and cook until tender, 4-5 minutes. Drain and rinse with cold water to stop it from cooking. Rinse again with very hot tap water to remove the excess starch, then rinse a final time with cold water to firm them up.


Trim the root ends from the scallions, cut the scallions into 1 1/2-inch pieces.

Remove any touch stems from the dill leaves.

Coarsely chop the peanuts.

Peel and pit the mango, Cut into chunks or slices.

Zest the lime, juice half and cut the other half into wedges.


In a bowl, combine the mango slices, lime zest and juice, mango dressing, and as much kimchi flakes you want. Season with salt and pepper. Toss to coat.


In a pan over medium-high heat, warm 1 tablespoon oil until hot, but not smoking. Add the cod with it’s marinade and cook until the fish begins to turn opaque, 1-2 minutes.


Turn the cod, add the scallions to the pan and cook till the cod is cooked through, 1-2 minutes longer.


Stir in the dill and remove from the heat.


To serve, transfer the noodles onto a plate or bowl. Spoon some of the reserved marinade over the noodles and top with the cod, scallions and dill. Garnish with the peanuts, and serve with the mango salad and pineapple-anchovy sauce on the side.


How amazing does that look?? It was so delicious! The cod was flaky, the sauce was very bright and flavorful. The noodles absorbed a lot of the flavors. I didn’t need to use much of the pineapple-anchovy sauce, but it was a nice addition. The mango salad was sweet and salty.


I will be making this again! It was very filling. Sun Basket does a great job on giving you the correct amount of ingredients for a full meal.I wouldn’t change a thing!


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