Cha Ca La Vong
Equipment
- A big pot
- a bowl
- a cutting board
- a knife
- Spatula
Ingredients
- 1 pound fish fillets traditionally, catfish is used, but you can also use other white-fleshed fish such as tilapia or bass
- 2 tablespoons turmeric powder
- 1 teaspoon salt
- 2 tablespoons cooking oil
- 4 cups dashi broth or chicken broth
- 1/2 pound rice noodles
- 2 tablespoons chopped scallions
- 2 tablespoons chopped cilantro
- 1/2 cup bean sprouts
- 1 lime cut into wedges
Instructions
- In a bowl, combine the fish fillets, turmeric powder, and salt. Mix well and set aside.
- In a big pot, warm the oil over medium heat. Add the marinated fish fillets and cook for about 3 minutes per side, or until golden brown.
- Add the dashi broth (or chicken broth) to the pot and bring to a boil.
- Add the rice noodles and cook for about 5 minutes, or until tender.
- Garnish with scallions, cilantro, bean sprouts, and lime wedges. Serve hot.