Cha ca!!!!!!

Cha ca,...one of my favourite dishes during our travels in Vietnam a few months ago. 

It’s a famous dish from Hanoi and is a fish tumeric dish with dill.

On top of that tumeric is known as one of the healthiest spices in the world so you can’t go wrong with this!

                                                            Recipe courtesy of The Morning Glory Cookbook by Trinh DiêmVy

Ingredients (serves 4 people)

 -800 g firm white fish (e.g. halibut, snapper or mackerel), cut in 4 cm pieces

marinade

    -1 teaspoon sea salt

    -1 teaspoon sugar

    -1 tablespoon olive oil

    -¼ teaspoon fresh grounded black pepper

    -1 tablespoon ginger, finely grated

    -1 teaspoon fish sauce (Nuoc Mam) (can be found in most supermarkets)

    -1 small shallot, minced

    -1 tablespoon ground tumeric (~or 4 tablespoons fresh tumeric)

-3 tablespoons olive oil

-1 bunch of dill, chopped (without stems)

-2 tablespoons chives

-1 bunch of scallions/spring onion sliced in pieces

-handful of peanuts, chopped

-600 g rice vermicelli noodles

-2 tablespoons fish sauce*

Directions

1. Prepare the marinade: mix salt, sugar, olive oil, pepper, ginger, fish sauce, shallots and tumeric in a bowl. Rub fish with marinade and let sit for at least 30 minutes.
2. Place piece of fish on a grill or use a sauce pan to cook at medium high heat. Add the rest of the ingredients when the fish is almost ready and serve
3. Lay the noodles in a bowl, top with the fish and dill/chives/scallion mixture and spoon over the dipping sauce (mix olive oil and fish sauce) and serve with crushed peanuts on top.

*There are different varieties of fish sauce, some of them are very salty. To be on the safe side start with 1 tablespoon of fish sauce,...you can always ad more.