Cha Ca (Hanoi Turmeric and Dill Fish)
Golden turmeric-marinated white fish pan-fried with armfuls of dill and spring onion, served over rice noodles.
Made with Nuoc cham (Vietnamese dipping sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelMedium
- Costabout £3.99 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the turmeric, ginger, garlic, shallots, fish sauce and 1 tbsp of the oil in a bowl. Add the fish and turn gently to coat. Marinate in the fridge for 30 minutes.
30 min - 2
Soak the vermicelli in just boiled water for 5 minutes until tender, then drain and rinse under cold water.
5 min - 3
Heat the remaining oil in a large non stick frying pan over a medium high heat. Fry the fish in a single layer for 2 to 3 minutes on each side, until golden and just cooked through. Cook in two batches if the pan is crowded.
5 min - 4
Add the dill and spring onions to the pan and toss for 1 minute until just wilted and bright.
1 min - 5
Divide the noodles between bowls. Spoon over the fish, dill and spring onions, scatter with mint and sesame seeds.
- 6
Serve with lime wedges and your ready made nuoc cham (see the base recipe) for spooning over.
Tips
- Turmeric stains. Use a non stick pan and wear an apron.
- Handle the fish gently when turning, because the chunks flake easily once marinated.
- Use plenty of dill. It is the signature flavour of this Hanoi dish.
Storing and freezing
Best eaten straight away. Cool leftovers within 1 hour and keep in the fridge for up to 1 day. Reheat gently until steaming hot all the way through.
Questions
Is cha ca gluten free?
Yes, with gluten free fish sauce and rice vermicelli. It is also dairy free, egg free and nut free.
Which fish is best?
Firm white fish that holds together, such as monkfish, pollock, hake or pangasius. Avoid very delicate fish like plaice.
Can I use dried dill?
Fresh is much better here. If you only have dried, use about 2 tablespoons and add it to the marinade instead.
More made with nuoc cham (vietnamese dipping sauce)
Thai Green Curry Chicken Burgers with Cucumber Slaw
GFDFEFLau Bo (Vietnamese Beef Hot Pot)
GFDFEFSticky Massaman Chicken Wings with Lime Dipping Sauce
GFDFEFCanh Ga Chien Nuoc Mam (Sticky Fish Sauce Chicken Wings)
GFDFEFSee every dish made with nuoc cham (vietnamese dipping sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.