Cha Ca La Vong (Hanoi Turmeric Fish with Dill and Spring Onion)
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Ingredients
- 600 g basa fillets
- 1 tbsp ground turmeric
- 1 fresh dill
- 6 spring onions
- 15 g fresh ginger
- 250 g rice vermicelli noodles
- 40 g roasted peanuts, roughly chopped
- 1 little gem lettuce
- 2 tbsp fish sauce
- 3 tbsp vegetable oil for frying
Nutrition (per serving)
- Calories
- 520 kcal
- Protein
- 27 g
- Carbohydrate
- 55 g
- of which sugars
- 1.7 g
- Fat
- 20.2 g
- of which saturates
- 3 g
- Fibre
- 3.2 g
- Salt
- 2.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the fish chunks with the turmeric, grated ginger and 1 tablespoon of fish sauce and leave to marinate for 10 minutes.
- 2
Cook the rice vermicelli noodles in boiling water for 3 minutes, then drain.
- 3
Heat the oil in a wide pan and fry the fish for 4-5 minutes, turning gently, until golden and cooked through and flaking easily.
- 4
Add the spring onions, cut into batons, and the chopped dill to the pan for the last minute of cooking.
- 5
Serve the fish and its oil over the noodles and lettuce, scattered with peanuts, with the remaining fish sauce for drizzling.
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