Cha Ca La Vong

Name: Cha Ca La Vong (Vietnamese Turmeric and Chilli Spiced Cod with Rice Noodles, Peanuts and Herbs)
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: ½ red chilli, deseeded and finely chopped; juice of ½ lime; 250 g/9 oz rice noodles; 2 tbsp fish sauce; 4 tbsp plain flour; 4 cod fillets, about 200 g/7 oz each, skinned and cut into bite-sized pieces; 8–10 spring onions, halved and finely sliced lengthways; 6 tbsp vegetable oil; 1 handful dill, chopped; 1 handful coriander leaves, chopped; 50 g/1¾ oz/⅓ cup unsalted peanuts, chopped; 1 tbsp turmeric; 1 handful mint leaves, chopped

Vietnamese Turmeric and Chilli Spiced Cod with Rice Noodles, Peanuts and Herbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Cha Ca La Vong is a famous restaurant in Hanoi that serves just one dish: ’Cha Ca’ or fried fish. It is served with spring onions at your table in a frying pan, sizzling on top of a small barbecue.

Ingredients

50 g/1¾ oz/⅓ cup unsalted peanuts, chopped
250

Asia
Vietnam
Fish course
Pescatarian
Spring
South East Asia
Spicy

Method

Heat a frying pan over a medium heat. Add the peanuts and gently toast, shaking the pan occasionally, for 2–3 minutes, or until the peanuts are a beautiful golden brown. Transfer the nuts to a plate to cool.
Cook the noodles according to the packet instructions, drain and immediately refresh under cold water. Drain well then transfer to a bowl, dress with 2 tab