Cha Cà la Vong – Vietnamese Turmeric & Chilli Spiced Cod

Let's Cook

1. Step 1.

   Heat a frying pan or skillet over medium heat. Add the chopped peanuts and toast, shaking the pan occasionally, for 2–3 minutes until golden brown. Transfer the peanuts to a plate to cool.

2. Step 2.

   Cook the rice noodles according to the package instructions. Drain and immediately rinse under cold water. Drain well, then transfer to a bowl and toss with 2 tablespoons of vegetable oil to prevent sticking. Set aside. Place the chopped dill, coriander, and mint together in one bowl, and the cooled peanuts in another.

3. Step 3.

   In a large mixing bowl, combine the turmeric and plain flour. Add the bite-sized cod pieces and toss to coat completely, ensuring each piece is covered with the flour mixture.

4. Step 4.

   Heat the remaining 4 tablespoons of vegetable oil in a large frying pan over medium heat. Fry the coated cod pieces, turning occasionally, for 2–3 minutes until the flesh turns opaque and flakes easily when touched.

5. Step 5.

   Add the halved and finely sliced spring onions, fish sauce, and lime juice to the pan with the cod. Gently mix until everything is well combined.

6. Step 6.

   Scatter the finely chopped red chilli over the top. Serve the fish immediately with the noodles, fresh herbs, and peanuts on the side, allowing everyone to mix them together as desired.