This delicious combination of marinated fish and rice noodles tossed in fish sauce and herbs is a true flavour party of the mouth.
A popular Vietnamese dish –Cha Ca La Vong, inspires this recipe. The dish is originally from Hanoi, where fish is cooked table side and is served with an array of accompaniments. You can keep the herbs, sauce, and noodles separate or follow our version, where we have combined them all in a bowl.
- 1/2 red or green chile, finely chopped
- 2 Tbs fish sauce
- 2 Tbs fresh lime juice
- 1 Tbs sugar
- 2 garlic cloves, finely grated, divided
- 200g thin vermicelli noodles
- 2.5 cm piece of ginger, peeled, finely grated
- 1/2 tsp Earth Signature Turmeric powder
- 3 Tbsp neutral oil, divided
- 350g boneless, skinless cod, cut into 2-inch (~5cm) pieces
- Salt as per taste,
- 1 bunch of dill, very coarsely chopped (about 2 cups)
- 4 scallions, white parts to be very thinly sliced lengthwise, green parts cut into 5 cm pieces
- 1/4 cup roasted, skin-on peanuts, coarsely crushed
1. Nuoc Cham (Vietnamese dipping sauce): Mix chile, fish sauce, lime juice, sugar, half of the garlic, and 1/4 cup cold water in a small bowl until sugar dissolves; set the sauce aside.
2. Soak the noodles in boiling water for 10 minutes Drain and rinse with cold water. You may also follow the cooking directions provided in the package.
3. Mix ginger, Earth Signature turmeric powder, 2 Tbsp of oil, and the remaining garlic in a bowl. To this mix, add fish and toss to coat; season with salt and pepper.
4. Take a nonstick skillet and heat the remaining 1 Tbsp oil over medium-high until shimmering. Add fish mixture and occasionally turn until golden brown and cooked through for 4–5 minutes. Add scallion greens and dill, toss a few times, and cook until greens are barely wilted for 30-40 seconds.
5. Put the noodles, fish mixture, and peanuts in two bowls. Top it with scallion whites and serve with Nuoc Cham (sauce/dip) alongside.
|Prep Time||Cook Time||Total Time||Servings|
|15 minutes||15 minutes||25 – 30 minutes||2|