This recipe is inspired by the Vietnamese dish, Cha Ca La Vong. In Hanoi, where the dish originates, the fish is usually cooked tableside and served with a variety of accompaniments. You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
Mix chile, fish sauce, lime juice, sugar, half of garlic, and ¼ cup cold water in a small bowl until sugar dissolves; set nuoc cham aside.
Step 2
Cook noodles according to package directions. Drain and rinse with cold water.
Step 3
Mix ginger, turmeric, 2 Tbsp. oil, and remaining garlic in a medium bowl. Add fish and toss to coat; season with salt and pepper.
Step 4
Heat remaining 1 Tbsp. oil in a medium nonstick skillet over medium-high until shimmering. Add fish mixture and cook, turning occasionally, until golden brown and just cooked through, 4–5 minutes. Add dill and scallion greens, toss a few times, then continue to cook until greens are barely wilted, about 30 seconds.
Step 5
Divide noodles, fish mixture, and peanuts among bowls. Top with scallion whites. Serve with nuoc cham alongside.
