Place the dried rice vermicelli in a large bowl and cover with warm water. Soak for 6–8 minutes until pliable but still slightly firm (they will finish cooking in the broth). Drain and set aside.

Pat the fish fillets dry and cut into 2–3 cm (3/4–1") bite-sized pieces. If using, toss fish with 1 tsp cornstarch and 1 tsp light soy sauce to lightly coat and help hold texture.

Prepare aromatics: mince garlic, thinly slice shallot, julienne ginger and carrot, chop greens, and slice green onions.

Cook fish & aromatics

Sear aromatics

Heat 2 tbsp vegetable oil in a large deep skillet or wok over medium-high heat. When hot, add the shallot and cook 1–2 minutes until fragrant and beginning to soften. Add the minced garlic and julienned ginger and stir 30–45 seconds until aromatic, taking care not to burn the garlic.

Cook fish

Add the fish pieces in a single layer and cook, stirring gently, for 1–2 minutes just to color the edges. The fish does not need to be fully cooked at this stage because it will simmer in the broth.

Simmer vermicelli

Add stock and seasonings

Pour 600 ml chicken or vegetable stock into the pan. Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp rice vinegar, 1 tsp sugar, and 1 tsp crushed red pepper flakes. Bring to a gentle simmer.

Add the soaked and drained vermicelli and the carrot. Push the vermicelli down so it is submerged in the broth. Simmer gently for 3–4 minutes, stirring occasionally, until the noodles are tender and the fish is opaque and cooked through (about 3–5 minutes total depending on piece size).

About 1 minute before finishing, stir in the chopped bok choy or spinach so the greens wilt but stay bright.

Finish & serve

Turn off the heat and stir in 1 tsp sesame oil and 1 tbsp fresh lime juice. Taste the broth and adjust seasoning with salt, black pepper, or additional soy/fish sauce if needed.

Ladle the vermicelli and fish into bowls. Garnish with sliced green onions, chopped cilantro, and toasted sesame seeds. Serve immediately with lime wedges on the side and extra crushed red pepper if desired.