Bill Granger recipes: Cod, turmeric and dill noodles
Sunday 20 July 2014
Cha ca Hanoi is one of the most fragrant dishes you'll ever come across. Don't be shy about it: pile on the dill – it's meant to be abundant and for me it's what really makes the recipe.
Nuoc cham sauce
1 garlic clove, crushed
1 red chilli, chopped
1 tbsp caster sugar
3 tbsp lime juice
2 tbsp fish sauce
Combine all the ingredients in a bowl and set aside.
3 garlic cloves, crushed
2cm ginger, grated
2 tsp ground turmeric
1 tbsp fish sauce
1 tsp caster sugar
½ tsp crushed dried chillies
600g skinned cod, cut into chunks
2 tbsp vegetable oil
1 large bunch dill, roughly chopped
3 spring onions, sliced
250g rice vermicelli, cooked according to packet instructions
3 tbsp toasted peanuts, crushed
Nuoc cham (see recipe above)
Mint and basil sprigs, to serve
In a bowl, combine the garlic, ginger, turmeric, fish sauce, sugar and crushed chillies. Stir in the fish, cover and marinate in the fridge for 15 minutes.
Season the fish with white pepper. Heat the oil in a large, heavy-based frying pan over a medium-high heat. Add the fish and cook for 2 minutes on each side. Pour in 2 tbsp of water and bring to a simmer. Gently fold through the dill and spring onions. Once wilted, remove from the heat and add a squeeze of the lemon. Check the seasoning, adding salt if needed.
Serve with the noodles, peanuts, nuoc cham and extra herbs in separate bowls for everyone to help themselves.
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