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Cha ca 9 September 2014

Posted by uggclogs in Cooking, food, Happiness, Vietnam.
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Since living in Hanoi, one of the foods I miss is cha ca – or grilled fish. The best grilled fish is to be had in the old quarter in Hanoi, of course. Nothing beats the scenery and the atmosphere of being at Cha Ca La Vong, the most famous (and possibly the most expensive) restaurant. When we first arrived in Hanoi, they were still cooking the fish on coals at the table, and the spluttering heat from the frying pan would invariably end up being a health and safety hazard. This is as close as I have managed to get with my recipe, I am sure it’s still not 100%. I have used and adapted several online versions to get as near to authentic as possible.

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Cha ca

This recipe is for two people, but I suggest you always make too much, as it is so delicious.

Ingredients:

– 500 g of firm, white fish. Ling fish is the best, but cod has worked for me in the past.
– 3-4 spring onions (echalottes will work, too, but are a bit firmer)
– 1 tsp of curry powder
– 1 tbs of tumeric
– 2 tbs fish sauce
– 1 tbs yogurt
– 1 tsp crushed garlic
– 4 tbs vegetable oil
– 1 large bunch of scallion/spring onions, cut on an angle
– 1 large handful of dill, roughly chopped
– Fresh rice noodles (or rice vermicelli, if noodles are not available)

Garnish:

– 1 cup of peanuts, slightly roasted
– 1 cup of bean sprouts
– lime wedges
– fish sauce
– 2-3 cups of Vietnamese mint, basil, coriander and other fresh herbs

Method:

– Cut the fish into cubes of about 2cm/ 1inch and set aside in a bowl.
– Cut the spring onion into very small pieces, as small as you can.
– Mix the cut onion, spices, half of the oil, fish sauce, and yogurt together, and add to the fish – make sure the fish is completely covered.
– Place a non-stick pan over high heat and add the peanuts. Move the nuts around until they start to brown. Remove the nuts from the pan and set aside.
– Place the pan back on the heat, add the remaining oil, and fry the fish until just cooked.
– While the fish is cooking, add the noodles to boiling water and cook briefly until tender and warm.
– Add the scallion and dill and cook a little longer, then serve.

To serve, use small bowls. Half-fill a bowl with noodles, add a couple of spoonfulls of fish and greenery on top. Add any combination of the ganishes that you wish/like. Eat with chopsticks.

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Comments»

1. elimaro - 11 September 2014

Lekker!! For sure I’ll try this one! 🙂


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