Cha Ca La Vong-Style Cod with Rice Noodles
Vietnamese classic, with nước chấm, broccolini & peanuts
Cha Ca La Vong is a Vietnamese dish traditionally made with turmeric-marinated fish and vermicelli noodles. This version uses cod with rice noodles, staying close to the original recipe while offering a fresh twist.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Cod fillet
(Contains Fish)
5 g
Fresh dill
(May be present Celery)
5 g
Fresh coriander
(May be present Celery)
½ piece
Pak choi
½ bunch
Scallions
½ sachet(s)
Yellow curry spices
½ piece
Lime
10 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
20 g
Garlic-ginger-chili mix
50 g
Broccolini
50 g
Rice noodles
10 milliliters
Fish sauce
(Contains Fish)
Not included in your delivery
½ tablespoon
Sunflower oil
2 teaspoon
Sugar
to taste
Salt and pepper
1 tablespoon
Water for the sauce
Nutrition Values
Utensils
Cooking Steps
In a bowl, combine the yellow curry spices with half each of the garlic-ginger-chili mix* and the sugar. Add 1 tsp fish sauce** per person and mix well. Transfer the cod to the bowl and coat with the marinade, then allow to rest until further use.
*Take care, this ingredient is spicy! Use as preferred.
**Take care, this ingredient is salty! Use as preferred.
Finely chop the scallions and separate the white part from the greens. Halve the broccolini lengthways, or cut any thicker stems into quarters. Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
Boil plenty of water in a large pot or saucepan for the noodles. Finely chop the dill. Heat the sunflower oil in a wok or deep frying pan over medium-high heat. Fry the cod for 1 - 2 minutes on one side, then flip and fry for 1 minute on the other side. Add the dill and fry for 1 more minute, then remove the cod from the pan and set aside.
In the same pan, fry the broccolini, the stems of the pak choi and the white parts of the scallions for 6 - 8 minutes over medium-high heat. Add the scallion greens and the leaves of the pak choi and fry for 1 more minute. Season with salt and pepper. Meanwhile, boil the noodles for 6 - 7 minutes, then drain and rinse under cold water.
Cut the lime into six wedges. In a small bowl, combine the rest of the garlic-ginger-chili mix with the rest of the sugar, along with (per person) the juice of one lime wedge, 1 tbsp water and 1 tsp fish sauce. Return the noodles to the pot and add half of the nước chấm sauce. Toss well to combine.
Finely chop the coriander. Serve the noodles on deep plates. Top with the vegetables and the cod, then garnish with the peanuts and coriander. Serve the rest of the nước chấm sauce and lime wedges alongside.