Vietnamese Prawns with Dill and Rice Noodles

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: 6 spring onions (scallions), chopped large handful dill stalks and leaves, chopped; 200 g 7 oz) rice vermicelli; chopped roasted peanuts, lime wedges and coriander (cilantro), to serve; 2 garlic cloves, chopped; 400 g 14 oz) large raw peeled and butterflied prawns with tails; 3 tbsp palm or soft brown sugar; 1 thumb-sized red chilli, thinly sliced, or 2 Thai chillies, sliced; 2 tbsp vegetable oil; 2 tbsp fish sauce; 100 ml (3½ fl oz) lime juice; 60 ml 2 fl oz) fish sauce; 2 tsp ground turmeric; 2.5 cm (1 inch) ginger, chopped

Cha Ca

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.

Ingredients

2 garlic cloves, chopped
2.5 cm (1 inch) ginger, chopped

Asia
Vietnam
Fish course
Pescatarian
South East Asia

Method

To make the marinade, in a medium bowl mix together the garlic, ginger, turmeric, fish sauce and 1 teaspoon of the oil.

Use a sharp knife to slice down the back of each prawn and rinse out the vein. Add the prawns to the marinade and marinate for about 10 minutes.

To make the chilli l