Cha Ca La Wong Recipes

CHA CA LA WONG

Cha Ca La Wong image

Up a flight of rickety stairs in Hanoi is a 100-year-old restaurant that is often a must-not-miss in guidebooks. It serves one iconic, delicious dish, called cha ca la Vong, which also happens to be the name of the restaurant. In the bright, noisy dining room, packed with communal tables set with little charcoal burners, a skillet of fish and other components arrives, and you submit to a brusque ceremony of tabletop cooking and do-it-yourself assembly. This version, from the chef Simpson Wong, omits shrimp paste and utilizes fresh turmeric.

Provided by Florence Fabricant

Categories dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 two-inch pieces fresh turmeric, peeled and chopped (see note)
1 teaspoon ground turmeric
1 inch fresh peeled ginger, chopped
2 inches fresh peeled galangal, chopped (or substitute ginger)
1 and 1/2 pounds skinless hake fillets, cut in 2-inch squares
1/4 cup Vietnamese fish sauce (nuoc mam)
3 tablespoons minced garlic
2 teaspoons chile flakes
1/3 cup lime juice
2 tablespoons sugar
4 ounces dried Vietnamese or Thai rice noodles (also called rice stick)
1 head Bibb lettuce, rinsed, trimmed, core removed, sliced thinly
1/4 cup canola oil
1 teaspoon salt
1 medium-large onion, sliced thin vertically
1 and 1/2 bunches scallions, trimmed and chopped
1 bunch dill, stems discarded, fronds coarsely chopped
1/2 cup each cilantro leaves, mint leaves and Thai basil
1/4 cup chopped roasted salted peanuts
1/4 cup crisp fried shallots (sold in jars in Southeast Asian stores), or canned fried onions

Steps:

Place the fresh turmeric, ground turmeric, ginger and galangal in a food processor or mini-chopper. Process until very fine, almost a paste. Transfer to a stainless-steel dish. Wash food processor immediately to prevent staining. Place the fish in a bowl. Rub mixture all over fish, remembering to wear gloves or plastic bags on your hands to avoid turmeric stains. Set aside at room temperature for 1 hour.
Combine fish sauce, 2 tablespoons of the garlic, half the chile flakes, the lime juice, sugar and 1/2 cup cold water in a small bowl. Stir well. Refrigerate. Place noodles in another bowl, cover with warm water and set aside 10 minutes until softened.
Bring 3 quarts of water to a boil, drain noodles and add to boiling water. Cook 1 minute, then drain.
Spread lettuce on a serving platter. Spread noodles over lettuce. Cover lightly with a sheet of foil or plastic wrap.
Place oil in a large nonstick or well-seasoned cast-iron skillet and heat to a high temperature. Add fish pieces. When seared on one side, 1 minute or so, turn to sear other side, sprinkle with salt and remaining chile flakes and cook through, another minute or two. Remove to another platter. Add onions to pan and reduce heat to medium. When onions start to brown, add remaining garlic, stir, and add scallions. Stir again. Tuck fish pieces back into the pan and add the dill. Cook about 1 minute, just enough to warm fish. Remove pan from heat.
Spread contents of the pan, including all the oil, on noodles. Scatter herbs on top, then toss on peanuts and fried shallots. Serve with sauce on the side.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 18 grams, Carbohydrate 51 grams, Fat 22 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 1647 milligrams, Sugar 11 grams, TransFat 0 grams

CHA CA

Cha Ca image

Provided by Marian Burros

Categories dinner, project, main course

Time 2h20m

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 pounds cleaned monkfish
4 large shallots
3 large cloves garlic
1/2 of small onion
1 tablespoon turmeric
2 tablespoons plus 1/4 cup canola oil
1/4 teaspoon white pepper
1 bunch green onions, white part removed and green part sliced into tiny rings
1 1/2 bunches dill, minced
6 cups cooked Vietnamese rice noodles
1 small bunch mint, leaves removed from stems
1 small bunch shiso leaves, if available
1 small bunch basil, leaves removed from stems
1/2 cup dry-roasted unsalted peanuts
Nuoc cham (see recipe)

Steps:

Wash the monkfish, and cut each piece into slices 1/2 inch thick.
With the food processor running, add the shallots, garlic and onion, processing until the ingredients are finely chopped. Add the turmeric, 2 tablespoons oil and pepper, and continue processing until mixture is a fairly smooth paste.
Mix the monkfish slices with the turmeric mixture and allow to marinate, covered, in the refrigerator for at least two hours or overnight.
When ready to cook, either prepare a charcoal fire or use a top-of-stove grill. Arrange fish on a greased two-piece wire grill to make them easy to flip. Grill only long enough to brown a little on both sides.
Meanwhile, heat the remaining 1/4 cup of oil in a pan that can be taken to the table. Add 2/3 of the scallions and dill. When fish is ready, arrange it on the scallions and dill and top with remaining scallions and dill. Cook the fish in the oil at the table until done.
For each serving, put some rice noodles in a bowl and top them with the monkfish, then sprinkle with torn mint, shiso, basil leaves, peanuts and nuoc cham.

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