Credit: Leanne Kitchen and Antony Suvalko
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By sbs.com.au
Credit: Leanne Kitchen and Antony Suvalko
Instructions
Prep:20minCook:15min
It’s every Hanoi first-timer’s rite of passage – a dinner at the gorgeous, rickety Cha Ca La Vong in the Old Quarter. Their raison d’etre is to serve just one dish – cha ca . Pieces of local Red River fish (carp or catfish) are marinated with turmeric then fried at the table with heaps of dill and spring onion and served over rice noodles with peanuts and a dipping sauce (mam tom tong).
Updated at: Fri, 22 Nov 2024 09:52:47 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
70
High
Nutrition per serving
Calories1156.3 kcal (58%)
Total Fat41.7 g (60%)
Carbs129.6 g (50%)
Sugars18.5 g (21%)
Protein66.5 g (133%)
Sodium3606.6 mg (180%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 tspfresh ginger
chopped
3red asian shallots
chopped
4garlic cloves
chopped
2 ¾ tspground turmeric
60mlfish sauce
1/4 cup
750gblue eye cod fillets
skinless, or other firm white-fleshed fish, cut into 4 cm pieces
1 tspfreshly ground black pepper
375grice-stick noodles
dried, thin
90grice flour
1/2 cup
1 tspsalt
80mlvegetable oil
plus extra if necessary
8spring onions
scallions, trimmed and cut into 4 cm pieces plus extra, finely sliced, to garnish
1onion
halved and sliced
2 bunchesdill
coarsely torn
160groasted unsalted peanuts
coarsely chopped
80mlmam nem
vietnamese fermented shrimp sauce
3garlic cloves
crushed
1 Tbspcaster sugar
1 stemlemongrass
white part only, finely chopped
2 Tbspfish sauce
2 Tbsplime juice
2red chillies
medium, finely chopped
95gfresh pineapple
very finely chopped, flesh
Instructions
View on sbs.com.au
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