Vietnamese Grilled Catfish with Noodles Cha Ca
Experience the vibrant flavors of Vietnam with this mouthwatering Vietnamese Grilled Catfish with Noodles (Cha Ca). This iconic dish features succulent catfish fillets marinated in a fragrant blend of turmeric, garlic, ginger, and fish sauce, then grilled to golden perfection. Paired with tender rice noodles and topped with aromatic sautéed dill and scallions, this recipe is a harmonious balance of savory, tangy, and herbaceous notes. Garnished with crushed peanuts, fresh herbs like cilantro and Thai basil, and a drizzle of nuoc cham (Vietnamese dipping sauce), this dish is a feast for the senses. Ready in just 40 minutes, it’s perfect for impressing guests or treating your family to an authentic taste of Vietnamese cuisine.
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Recipe Information
Ingredients
- 1 pound catfish fillets
- 1 teaspoon turmeric powder
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
- 4 pieces scallions, chopped
- 1 cup dill, chopped
- 8 ounces rice noodles
- 2 tablespoons peanuts, crushed
- 1 cup bean sprouts
- 1 cup fresh herbs (cilantro, mint, and Thai basil)
- 0.5 cup nuoc cham (Vietnamese dipping sauce)
Instructions
Rinse the catfish fillets under cold water and pat them dry with a paper towel.
In a large bowl, mix turmeric powder, ginger paste, garlic paste, fish sauce, sugar, lime juice, and 1 tablespoon of vegetable oil to create a marinade.
Add the catfish fillets to the bowl and coat them evenly with the marinade. Cover and let the fish marinate for at least 15 minutes in the refrigerator.
While the fish marinates, cook the rice noodles according to package instructions. Rinse them under cold water, drain, and set aside.
Heat the remaining 1 tablespoon of vegetable oil in a grill pan or skillet over medium-high heat.
Grill the marinated catfish fillets for 3-4 minutes per side, or until cooked through and golden brown. Remove the fish from the pan and keep warm.
In the same pan, quickly sauté the chopped scallions and dill until fragrant, about 1 minute.
To serve, divide the cooked rice noodles among four bowls. Top each bowl with grilled catfish, sautéed scallions, and dill.
Sprinkle crushed peanuts over the top and garnish with bean sprouts and fresh herbs.
Serve with nuoc cham on the side for drizzling or dipping. Enjoy!
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 5726 mg | 249% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 21.7 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 972 mg | 75% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 4729 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
