CHA CA LA VONG – Vietnamese Turmeric & Chilli Spiced COD
- 10m Prep Time
- 5m Cook Time
- 15m Ready In
A famous Hanoi dish of turmeric and chilli spiced cod, served sizzling with spring onions, fresh herbs, and peanuts over rice noodles.
Ingredients
- 50 g unsalted peanuts chopped
- 250 g rice noodles
- 88.7 ml vegetable oil
- 1 dill chopped
- 1 coriander leaves chopped
- 1 mint leaves chopped
- 14.8 ml turmeric
- 59.1 ml plain flour
- 4 cod fillets skinned and cut into bite-sized pieces
- spring onions halved and finely sliced lengthways
- 29.6 ml fish sauce
- 0.5 lime juice of
- 0.5 red chilli deseeded and finely chopped
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 52.6 mg
- Iron: 3.58 mg
- Magnesium: 58.7 mg
- Phosphorus: 174 mg
- Potassium: 303 mg
- Zinc: 1.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 250 g rice noodles
- 88.7 ml vegetable oil
- 14.8 ml turmeric
- 59.1 ml plain flour
- 29.6 ml fish sauce
Prepare
- Chop 50 g unsalted peanuts
- Chop 1 dill
- Chop 1 coriander leaves
- Chop 1 mint leaves
- 4 cod fillets, skinned and cut into bite-sized pieces
- spring onions, halved and finely sliced lengthways
- 0.5 lime, juice of
- 0.5 red chilli, deseeded and finely chopped
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.