Bún Chả Cá with Lemongrass and Turmeric

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or tilapia 500g (1.1 lb) white fish fillets, such as cod or tilapia
• 2 stalks lemongrass, finely minced 2 stalks lemongrass, finely minced
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey or sugar 1 tablespoon honey or sugar
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• Fresh herbs (mint, cilantro, Thai basil) Fresh herbs (mint, cilantro, Thai basil)
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• Crushed peanuts, for garnish Crushed peanuts, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced lemongrass, turmeric powder, minced garlic, fish sauce, soy sauce, and honey (or sugar). Mix well to create the marinade.
2. 2.
   Cut the fish fillets into bite-sized pieces and place them in a shallow dish. Pour the marinade over the fish, ensuring each piece is coated evenly. Allow the fish to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking.
4. 4.
   Heat a grill or a pan over medium-high heat. Cook the marinated fish for about 3-4 minutes on each side, or until golden brown and cooked through.
5. 5.
   To assemble the dish, divide the rice noodles among serving bowls. Top with the grilled fish, fresh herbs, cucumber, and carrot. Garnish with crushed peanuts.
6. 6.
   Serve the Bún Chả Cá with a side of dipping sauce made from fish sauce, lime juice, sugar, and chili (optional).

Treat your ingredients with care...

• Lemongrass — To release the aromatic oils, bruise the lemongrass stalks with the back of a knife before mincing.
• Turmeric — Use fresh turmeric root if available for a more intense flavor. If using powdered turmeric, ensure it is fresh and vibrant in color.
• Rice noodles — Follow the package instructions for cooking time, as it may vary depending on the brand. Rinse the cooked noodles with cold water to stop the cooking process and prevent them from sticking together.
• Fresh herbs — Feel free to adjust the amount of herbs according to your preference. The herbs add freshness and brightness to the dish.
• Crushed peanuts — For added flavor, lightly toast the peanuts before crushing them.

Tips & Tricks

• For a spicier kick, add sliced chili peppers to the marinade or serve them as a garnish.
• If you prefer a milder flavor, reduce the amount of lemongrass and turmeric in the marinade.
• Experiment with different types of fish, such as snapper or halibut, for a unique twist.
• To save time, marinate the fish overnight for maximum flavor.
• Customize your bowl by adding bean sprouts, sliced bell peppers, or pickled vegetables.

Serving advice

Serve the Bún Chả Cá with a side of dipping sauce made from fish sauce, lime juice, sugar, and chili (optional). This sauce adds a tangy and savory element to the dish. Encourage your guests to mix all the ingredients together before enjoying to fully experience the vibrant flavors.

Presentation advice

To create an appealing presentation, arrange the grilled fish on top of the rice noodles and garnish with a generous amount of fresh herbs. Sprinkle crushed peanuts over the dish for an added crunch. Serve the cucumber and carrot on the side or arrange them in a separate section of the bowl for a visually pleasing presentation.