Name: Vietnamese Prawns with Dill and Rice Noodles (Cha Ca)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 200 g 7 oz) rice vermicelli; 400 g 14 oz) large raw peeled and butterflied prawns with tails; 6 spring onions (scallions), chopped large handful dill stalks and leaves, chopped; 60 ml 2 fl oz) fish sauce; chopped roasted peanuts, lime wedges and coriander (cilantro), to serve; 1 thumb-sized red chilli, thinly sliced, or 2 Thai chillies, sliced; 3 tbsp palm or soft brown sugar; 2 tsp ground turmeric; 2 tbsp vegetable oil; 2 tbsp fish sauce; 2.5 cm (1 inch) ginger, chopped; 100 ml (3½ fl oz) lime juice; 2 garlic cloves, chopped

Preparation info

Serves
4

Difficulty
Medium
Ready in
20 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Cha ca fish is so popular in Hanoi they have an entire street dedicated to it! The restaurants have only one thing on the menu – turmeric and ginger marinated fish with dill and rice noodles. It’s wok-fried at your table, on a charcoal brazier, and served with lime chilli sauce and roasted peanuts.