Cha Ca La Vong noodles

Name: Cha Ca La Vong noodles
Cuisine: Vietnamese
Ingredients: nuoc cham; 4 tbsp lightly crushed toasted peanuts; 300 g vermicelli noodles, cooked, drained and rinsed, according to the packet’s instructions; 4 spring onions, each sliced into 4; handful each of mint and basil leaves; handful each of mint and basil leaves; salt and black pepper; salt and black pepper; 2 tsp fish sauce; 500 g firm white fish fillet (conger eel, monkfish, pollack, whiting), skinned and cut into chunks; 2 very big bunches of dill, roughly chopped; vegetable oil; ½ tsp caster sugar; pinch of ground chilli; 3 fat cloves garlic; 4 cm piece fresh galangal or root ginger, peeled; 4 cm piece fresh galangal or root ginger, peeled; 4 cm fresh turmeric root or 2 tsp ground turmeric; 4 cm fresh turmeric root or 2 tsp ground turmeric; 500 g firm white fish fillet (conger eel, monkfish, pollack, whiting), skinned and cut into chunks; 500 g firm white fish fillet (conger eel, monkfish, pollack, whiting), skinned and cut into chunks; 500 g firm white fish fillet (conger eel, monkfish, pollack, whiting), skinned and cut into chunks

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

This is a beauty, now a classic, and one that you should really know. Everything is set out on the table, then each person chopsticks some noodles into their bowl, piles on the dilled fish, herb leaves and some peanuts and then spills over a little nuoc cham. If you’re non-plussed about the DIY scheme of things, serve it all assembled in bowls.

Ingredients

Asia
Vietnam
Main course
Fish course
Pescatarian
Southeast Asia
Noodles

Ingredients

Method