CHA CA HA NOI
(Grilled fish)

Although this is most often associated with North Vietnam, you found it in Saigon at restaurant Cha Ca Ha Noi – where it is (obviously) the speciality of the house.

½ lb, dried rice vermicelli (bun)
½ cup flour
½ tsp, ground turmeric
1 lb, firm white-fleshed fish filets, such as striped bass, catfish, or flounder, cut into 2” pieces
Vegetable oil
5 scallions, green part only, slide into 1 ½” lengths
¼ cup unsalted dry-roasted peanuts
8-10 sprigs fresh cilantro, stems trimmed
8-10 sprigs fresh dill, stems trimmed
Nuoc cham  

1. Soak vermicelli in warm water until soft, about 15 minutes. Cook in a pot of boiling water over medium heat for 30 seconds, then drain and rinse under cold water. Divide between 4 bowls.
2. Combine flour and turmeric in a plastic bag. Shake fish in flour mixture until well coated. Shake off excess.
3. Heat ½” oil in a large non-stick skillet over medium-high heat. Fry fish in batches (do not crowd fish in skillet or it will steam, becoming soggy), turning once, until golden and crisp, about 3 minutes per side. Remove fish and drain on paper towels. Discard oil and wipe out skillets.
4. Lightly coat skillet with a small amount of oil, and heat over medium-high heat. Add scallions and cook, stirring constantly, until crisp, about 30 seconds.
5. Add peanuts, cilantro, and dill to scallions and cook, stirring, just long enough to heat through, about 30 seconds. Soon into bowls over vermicelli, arrange fish on top, and serve with nuoc cham.

OC HAP LA GUNG