Cha Ca (Vietnamese Turmeric-Dill Fish with Noodles)

This lighter version of Hanoi's legendary fish dish delivers high-quality lean protein from cod while using minimal oil and vibrant natural herbs.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 700 g (24.7 oz) cod filet, cut into bite-sized cubes · 462 kcal in the whole recipe
• 160 g (5.6 oz) dry rice noodles · 582 kcal in the whole recipe
• 50 g (1.8 oz) fresh dill, coarsely chopped · 23 kcal in the whole recipe
• 80 g (2.8 oz) green onion, cut into 4 cm pieces · 26 kcal in the whole recipe
• 12 g (2 tbsp) fresh ginger, finely grated · 10 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 40 g (1 medium) shallot, finely chopped · 29 kcal in the whole recipe
• 10 g (1 small) hot pepper, finely sliced · 3 kcal in the whole recipe
• 1 tsp (3 g) ground turmeric
• 2 tbsp (36 g) fish sauce · 13 kcal in the whole recipe
• 2 tbsp (30 g) lime juice · 8 kcal in the whole recipe
• 1 tbsp (13 g) canola oil · 117 kcal in the whole recipe
• 20 g (0.7 oz) roasted unsalted peanuts, crushed · 118 kcal in the whole recipe
• 1 tsp (5 g) sugar · 19 kcal in the whole recipe

Method

1. Mix ginger, garlic, shallot, 1 tbsp fish sauce, half of the lime juice, sugar, and ground turmeric in a bowl; add cod cubes and marinate for 15 minutes.

   

2. Cook dry rice noodles in boiling water according to package directions, drain, and set aside.

   

3. Whisk the remaining fish sauce, remaining lime juice, 2 tbsp water, and sliced hot pepper in a small bowl to make the dipping sauce.

   

4. Heat canola oil in a large non-stick skillet over medium-high heat, add fish pieces in a single layer, and cook for 5 minutes until browned.

   

5. Add chopped dill and green onion pieces to the skillet, gently toss with the fish for 2 minutes until wilted, then serve over noodles topped with crushed peanuts and dipping sauce on the side.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.