RECIPES OF VIETNAM

Cha Ca (Grilled Catfish with Noodles)

Ingredients :

1/3 cup

3 tbsp

1 tbsp

1 1/2 tsp

1 tsp

1/8 tsp

2 cloves

6

2 tbsp

4 cups

3 cups

1/2 cup

6 cups

1/2 cup

1/3 cup

1/2 cup

1/2 cup

Minced shallots

Fish sauce (nuoc mam or nam pla)

Red curry powder (or yellow curry powder)

Ground ginger

Ground turmeric

Cayenne

Garlic (peeled and minced)

Boned catfish fillets (or tilapia fillets) (6 ounces each)

Oil

Iceberg lettuce (in bite-size pieces)

Bean sprouts (rinsed)

Fresh cilantro leaves

Cooled cooked rice noodles

Chopped dry roasted salted peanuts

Thinly sliced green onions (including tops)

Chopped fresh dill

Fried shallots

1/2cup

1/4 cup

1/4 cup

2 tbsp

2 cloves

1-1 1/2 tsp

Fish sauce (nuoc mam or nam pla)

Rice vinegar

Lime juice

Sugar

Garlic (minced)

Minced hot red chili (or red chili paste)

1. Mix minced shallots, fish sauce, curry powder, ginger, turmeric, cayenne and garlic

2. Rinse fish and pat dry

3. Place fillets and shallot mixture in a large plastic bag, turn to coat

4. Refrigerate and marinade at least 30 min and up to 24 hours

5. Lightly coat fillets with oil and place on foil

6. Grill on high heat, turning once, until barely opaque but still moist-looking in center of thickest part, 4-8 minutes total

7. Divide lettuce, bean sprouts, cilantro between 6 deep wide bowls

8. Mound noodles over vegetables

9. Lay a fish fillet on each mound of noodles

10. Sprinkle peanuts, green onions, dill and fried shallots over the top

11. Drizzle with dipping sauce and pass remaining sauce in bowl.

12. To prepare fried shallots: Saute 1 cup thinly sliced shallots in 2 tbsp salad oil in a 10 inch skillet until golden, 6-10 minutes

13. To prepare dipping sauce: Mix 1/2 cup water, fish sauce, vinegar, lime juice, sugar, garlic and add chili to taste