Cha Ca La Vong

Cha ca la vong with ingredients
The most delicious turmeric, dill, spring onion fish dish. Close your eyes and you're in Hanoi 🙈🇻🇳 



    For the marinade:

    • Large knob peeled ginger (approx 6cm long), chopped
    • 4 garlic cloves
    • 1 tbsp fish sauce
    • 3 tsp turmeric powder (or 2 pieces of fresh turmeric if available (approx 5cm lengths) + 1 tsp turmeric powder)
    • 2 tbsp vegetable oil
    • 1 tsp sugar
    • 1 tbsp plain flour
    • 600g firm, fleshy white fish (ling, hake, snapper), cut into 2 inch chunks

    For the Nuoc Cham Sauce:

    • 2 limes, juiced
    • 4 tbsp sugar (if you want to make this really healthy, you can substitute Natvia granules, do about 1.5 tbsp)
    • 6 tbsp fish sauce
    • 2 tbsp garlic, thinly sliced
    • 1-2 fresh chilli, finely chopped (optional)
    • 1 bunch (6 - 8) spring onions, thinly sliced on the diagonal
    • 1 large bunch of fresh dill, chopped in 3cm lengths
    • 1 bunch of fresh coriander, leaves picked
    • 1 bunch of fresh mint, leaves picked
    • ¾ cup granulated peanuts
    • 300g vermicelli noodles

    Serves 4


    1. Place the marinade ingredients in a food processor and pulse until it resembles a fine paste (if you don’t have a food processor, use a fine grater/microplane to shave).
    2. Gently toss fish through to coat.
    3. Cover and marinade in the fridge, either overnight or at least 2 hours.
    4. Prepare nuoc cham sauce. Combine lime juice and sugar and stir until sugar has dissolved. Then add fish sauce, garlic and chilli (to taste).
    5. Mix together coriander and mint in a small serving bowl.
    6. Lightly toast peanuts in a pan and place in a small serving bowl.
    7. Cook vermicelli noodles according to packet instructions and drain, then run cold water over to cool down. Set aside.
    8. Heat a large frying pan on medium-high heat.
    9. When pan is hot, add the fish in two batches, scraping out any remaining marinade into the pan.
    10. Fry fish for 2-3 minutes on each side, allowing fish to crisp up and go slightly golden.
    11. Place cooked fish on a paper towel and continue to cook remaining batches.
    12. When fish is cooked, add dill and spring onions to pan and sauté off for 1-2 minutes until they have softened slightly.
    13. Turn heat off, add fish back to pan and gently mix fish with the cooked herbs.
    14. Place in a serving bowl.
    15. Pour some boiling water through the rice noodles to reheat, drain and place in a serving bowl.
    16. Place on the table your fish mix, coriander/mint bowl, peanuts, nuoc cham, and rice noodles.
    17. Serve yourselves! Layer the noodles, fish, mint and coriander, peanuts and spoon nuoc cham over the top.

    1 comment

    Definitely the best 🙌🏼

    Maria Harris

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