Chả Cá: Turmeric-Dill Fish with Rice Noodles and Herbs

Steps

1. Step 1

   Pat the cod chunks dry with paper towels. In a bowl, stir together the turmeric, ginger, fish sauce, sugar, garlic, yogurt and black pepper. Add the fish and turn gently to coat. Cover and let sit at room temperature for 30 minutes (or up to 4 hours in the fridge).

   30 min, hands-off

   • 1 1/2 lb skinless cod fillets
   • 2 tsp ground turmeric
   • 1 tbsp fresh ginger
   • 2 tbsp fish sauce
   • 2 tsp sugar
   • 2 cloves garlic
   • 1 tbsp plain whole-milk yogurt
   • 1/4 tsp black pepper
2. Step 2

   Meanwhile, make the nuoc cham: in a small bowl or jar, stir the fish sauce, lime juice, sugar and warm water until the sugar dissolves. Stir in the garlic and chili. Taste; it should be bright, salty and a little sweet. Set aside.

   5 min

   • 3 tbsp fish sauce
   • 3 tbsp lime juice
   • 3 tbsp sugar
   • 1/2 cup warm water
   • 1 clove garlic
   • 1 red Thai chili or 1/2 red jalapeño
3. Step 3

   Bring a large pot of water to a boil. Add the rice vermicelli, turn off the heat and let soak until tender but not mushy, 4 to 6 minutes (check the package). Drain, rinse under cool water and drain well. Divide among 4 bowls.

   10 min

   • 12 oz dried rice vermicelli noodles
4. Step 4

   Heat 2 tablespoons of the oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the fish in a single layer, leaving space between the pieces, and let it sear undisturbed for 3 minutes, until deep golden underneath. Turn each piece and cook 2 to 3 minutes more, until the fish flakes easily. Work in two batches if the pan is crowded. Transfer the fish to a plate.

   8 min

   • 2 tbsp neutral oil
5. Step 5

   Add the remaining 1 tablespoon oil to the same pan over medium-high heat. Pile in all the dill and the scallions and toss for 45 to 60 seconds, just until they wilt and turn bright green but still have some bite. Return the fish to the pan and toss gently once or twice to combine, then take the pan off the heat.

   2 min

   • 1 tbsp neutral oil
   • 2 bunches fresh dill
   • 6 scallions
6. Step 6

   Spoon the fish, dill and scallions over the noodles. Top with chopped peanuts, cilantro and mint, add a lime wedge to each bowl, and pour nuoc cham generously over everything just before eating.

   5 min

   • 1/2 cup roasted peanuts
   • 1 cup fresh cilantro leaves
   • 1 cup fresh mint leaves
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026