Recipe: Cha Ca

Cha CaNuoc Cham ( Double recipe amount)
lb thin rice vermicilli
1 lbs cleaned monkfish or swordfish
1 tbsps fish sauce
1 tsps turmeric
2 tsps finely grated ginger
2 tbsps chopped shallots
2 tsps chopped garlic
tsp ground white pepper
1 tbsp plus 2tsps groundnut oil
cup sliced spring onion, green parts only
1 cups chopped dill
cup chopped basil
cup chopped coriander
cup dry roasted peanuts, chopped

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Instructions...

Prepare the Nuoc Cham and set aside.

Soak the rice vermicilli in warm water for 15-20 minutes. Drain. Bring a large pot of water to the boil. Add the noodles, stir to separate and boil for 2-3 minutes. Drain and rinse well. Drain again.

Rinse the fish and pat dry.Cut into " thick slices. In a mixing bowl combine the fish with the fish sauce, turmeric, ginger, shallots, garlic, white pepper and 1 tbsp groundnut oil. Stir well until blended then cover and marinate in the fridge for 30 minutes.

Heat a wok over a high heat. Add the remaining groundnut oil and heat until smoking. Add the fish and stir fry for 2-3 minutes until golden on the outside and just cooked through. Remove from the heat and stir in the spring onions and half of the dill.

Divide the noodles between shallow bowls. Top them with the fish. Sprinkle with the peanuts and remaining herbs. Drizzle with a generous amount of Nuoc Cham and serve immedietely.