Cha Ca

Name: Cha Ca
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 600 g catfish; 1 tsp turmeric; 1 handful dill; 1 handful scallions; 400 g rice vermicelli; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Cha Ca, a dish hailing from the bustling streets of Hanoi, captures the essence of Vietnamese communal dining. Inspired by the famous Cha Ca La Vong, this home-cooked version emphasizes the intuitive touch of a family cook, relying on a seasoned hand to measure salt and a generous use of fat to bring richness. Though its origins are in the capital's eateries, this recipe distills the essence of a beloved classic into a dish fit for sharing at home.

The hallmark of Cha Ca is its vibrant turmeric-laden catfish, paired seamlessly with the fresh notes of dill and scallions. Served over rice vermicelli, each bite should be a harmonious balance of savory and aromatic, with the tender fish marrying the subtle crunch of herbs. This medley invites diners to savor a taste of Hanoi with every mouthful.

Ingredients

600 gcatfish
1 tspturmeric
1 handfuldill
1 handfulscallions
400 grice vermicelli
to tastefine sea salt

Method

Begin by cleaning the 600 g catfish. Rinse the fish under cold running water to remove any impurities, then pat it dry with paper towels. Cut the fish into bite-sized pieces, ensuring they are uniform in size to cook evenly.
In a large skillet or frying pan, heat a generous amount of oil over medium heat. Add 1 tsp of turmeric and stir it into the oil until it dissolves, creating a vibrant yellow base. This will infuse the oil with color and flavor, essential for the dish.
Add the catfish pieces to the pan, arranging them in a single layer. Cook the fish for about 2-3 minutes on each side, or until the flesh turns opaque and flakes easily with a fork. Be careful not to overcook, as the fish should remain tender.
While the fish is cooking, finely chop a handful of dill and a handful of scallions. Once the fish is just cooked through, scatter the dill and scallions over the top. Stir gently to combine, allowing the herbs to release their aroma and flavor into the dish.
Taste the dish and add fine sea salt to your preference. The salt should enhance the natural flavors without overpowering them. Serve the Cha Ca immediately over 400 g of cooked rice vermicelli, ensuring each serving gets a generous portion of fish and herbs.