Cha Ca Hanoi

Hanoi style fish. I had this on my first trip to Vietnam in 2002 - I could not stop eating it!

I really love flavors that the dill and scallions bring out in this dish. Usually served with bun, nuoc mam, veggies, and peanuts.

1 inch piece ginger or galanga
1 1/4 tsp turmeric
1 1/2 tsp sugar
1 1/2 tsp rice or coconut vinegar
3/4 tsp shrimp paste
1/2 tsp salt
1 lb catfish (I used sole)
Rice vermicelli
Greens (for serving): I used cucumbers and cilantro. Mint, basil, lettuce would also be good
2 inch pieces of scallions
1 2/3 cup dill (I used dried dill)
1/3 cup peanuts
Vegetable oil
Nuoc mam dipping sauce

What I love about nuoc mam is that there is not right or wrong way to make it. Just dilute the fish sauce with 2x as much water. Add lime and sugar to your liking. Add freshly chopped garlic or ginger and thai peppers.

Place chopped ginger in a mortar and extract as much juice as you can. Add turmeric, sugar, vinegar, shrimp paste, and salt in a medium bowl. Toss in fish and let sit for at least 30 minutes.

Cook fish. Toss in scallions and dill.