Best 2 Vietnamese Turmeric Dill Fish With Rice Noodles Recipes

**Title: Delightful Vietnamese Dish: Turmeric Dill Fish with Rice Noodles - A Culinary Journey**

Embark on a culinary adventure to discover the vibrant flavors of Vietnamese cuisine with our tantalizing Turmeric Dill Fish with Rice Noodles recipe. This delectable dish showcases the perfect harmony of aromatic turmeric, fragrant dill, and tender fish, all brought together in a savory broth served alongside springy rice noodles. We also offer alternative recipes for those seeking variations on this classic dish. Our vegetarian Turmeric Tofu with Rice Noodles provides a protein-packed meatless option, while our Turmeric Catfish with Rice Noodles adds a unique twist with the use of catfish. Each recipe guarantees a delightful sensory experience that will transport your taste buds to the bustling streets of Vietnam.

**Content:**
1. **Turmeric Dill Fish with Rice Noodles:** This classicVietnamese dish features tender fish bathed in a rich turmeric and dill-infused broth. The subtle sweetness of the fish pairs perfectly with the aromatic spices, creating a harmonious and flavorful experience.
2. **Turmeric Tofu with Rice Noodles:** For a vegetarian delight, try our Turmeric Tofu with Rice Noodles. This recipe swaps fish for firm tofu, which absorbs the aromatic broth, resulting in a protein-rich and satisfying meal.
3. **Turmeric Catfish with Rice Noodles:** If you prefer a bolder flavor, our Turmeric Catfish with Rice Noodles is a must-try. The use of catfish adds a distinct taste and texture to the dish, making it a unique and delicious variation.

Prepare to indulge in a culinary masterpiece that celebrates the beauty of Vietnamese cuisine. Our Turmeric Dill Fish with Rice Noodles and its alternative recipes promise an unforgettable taste journey that will leave you craving for more. Explore the diversity of Vietnamese flavors and embark on a culinary adventure today!

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE TURMERIC & DILL FISH WITH RICE NOODLES

Vietnamese Turmeric & Dill Fish with Rice Noodles image

Sunshine yellow deliciousness with a hit of chilli and herbs, this unusual Vietnamese dish is best enjoyed in Hanoi. However, if you can't get to Vietnam in time for dinner, you can take inspiration from this wonderful cuisine with a speedy and altogether different fish supper.

Provided by Donal Skehan

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 teaspoons ground turmeric
One 3-centimetre (1 1/4-inch) piece of ginger, peeled and grated
1 teaspoon superfine sugar
2 tablespoons fish sauce
500 grams (1 pound 2 ounces) sustainable cod loin, cut into chunks
100 grams (3 1/2 ounces) vermicelli rice noodles
60 milliliters (1/4 cup) sunflower oil
1 red chile, finely chopped
Large handful of dill fronds
Large handful of cilantro leaves
Bunch of spring onions, shredded
2 to 3 tablespoons unsalted roasted peanuts, chopped

Steps:

Mix the turmeric with the ginger, sugar and fish sauce in a shallow dish to make a quick marinade. Toss the fish in the marinade and set aside for 5 to 10 minutes while you prepare the noodles.
Soak the noodles in boiling water for 10 minutes.
Meanwhile, heat the oil in a wok or frying pan and fry the fish over a high heat for 3 to 4 minutes until just cooked. Turn the fish carefully so it doesn't break. Remove from the heat and add the chile, herbs and spring onions and lightly toss together.
Drain the noodles and divide between four bowls. Add the chile-herb fish pieces, scatter with the peanuts and serve.

TURMERIC CATFISH WITH RICE NOODLES, SCALLION, AND DILL

Turmeric Catfish with Rice Noodles, Scallion, and Dill image

This Northern Vietnamese boodle dish hits all five major taste sensations: salty, sour, sweet, bitter, and umami (savory). The unusual ingredient combination includes galangal, shrimp sauce, sesame rice crackers, and sour cream, the last standing in for me, the same mash of fermented cooked rice traditionally used in mock turtle stew (page 153). For many Vietnamese, the definitive cha ca is the rather complicated version served at the landmark Hanoi restaurant Cha Ca La Vong. There, the fish is cooked partially on a grill and then finished at the table in a skillet of oil, scallion, and dill. While that restaurant rendition is delicious, my family takes an easier path to making the dish. We broil the fish and then enrich it with scallion and dill seared in hot oil. The fish can also be grilled over a medium-hot fire, but the small pieces can be difficult to manage on a grill.

Yield serves 4 generously as a one-dish meal

Number Of Ingredients 13

Ingredients

2 pounds catfish fillets
1/3 cup sour cream, preferably full fat
1 1/2 teaspoons ground turmeric
1 tablespoon fresh galangal juice (see Note) or 1 1/4 teaspoons dried galangal powder
1 1/2 tablespoons fine shrimp sauce
2/3 pound small dried round rice noodles, cooked in boiling water for 3 to 5 minutes, drained, and flushed with cold water
Vegetable Garnish Plate (page 313), preferably with the addition of Vietnamese balm, fish mint, and sorrel
1/2 cup unsalted roasted peanuts
1 cup Tangy-Sweet Shrimp Sauce (page 310)
2 Toasted Sesame Rice Crackers (page 320)
1/2 cup chopped fresh dill, feathery tops only
3 scallions, white and green parts, thinly sliced (about 3/4 cup)
1/4 cup canola or other neutral oil

Steps:

Rinse the catfish fillets and pat dry with paper towels. Cut each fillet into index finger-sized pieces about 3 inches long and 3/4 inch thick. (To arrive at pieces that are long enough, you may need to angle the knife so that you cut on the diagonal.)
To make the marinade, in a shallow bowl large enough to accommodate the catfish, combine the sour cream, turmeric, galangal juice, and shrimp sauce and mix well. Add the catfish and use a rubber spatula to coat the fish evenly. Cover and refrigerate for 2 hours or up to overnight.
Thirty minutes before broiling, remove the catfish from the refrigerator. To prepare the accompaniments, arrange the noodles on 2 plates in 2-inch mounds for easy serving. Place the noodles, vegetable garnish plate, peanuts, dipping sauce, and rice crackers on the table.
Position a rack about 3 inches from the heat source and preheat the broiler for 20 minutes to get it nice and hot. Arrange the catfish pieces on an aluminum foil-lined baking sheet, spreading them out flat like a jigsaw puzzle. Broil for 8 to 10 minutes, or until the fish is sizzling and a little brown. Remove from the broiler, make a spout in one corner of the foil, and pour off the accumulated liquid. Use chopsticks or a spatula to flip the fish pieces over. Broil for another 5 to 8 minutes, or until browned on the second side. Transfer to a serving plate.
To garnish the fish, blanket it with the dill and scallions. Then, in a small saucepan, heat the oil until faint wisps of smoke start rising. Pour the hot oil over the scallion and dill to wilt them. Use 2 spoons to mix the fish and garnishes and then place on the table.
To eat this dish, each diner combines all the various ingredients in a small bowl (such as a rice bowl), tearing the lettuce and herbs into pieces and breaking up the rice cracker. He or she then drizzles a little sauce on top, mixes the contents of the bowl, and eats.
To extract galangal juice, first reduce the knobby rhizome to a fine texture by either grating it with a Microplane or Japanese grater, or by thinly slicing it and then pounding the slices in a mortar to a mush. Press the solids through a fine-mesh sieve to obtain the milky liquid. For 1 tablespoon juice, you will need a 1 1/2-inch chunk of galangal.
Some people don't care for the taste of Tangy-Sweet Shrimp Sauce, finding it too strongly flavored. Include an alternative of Basic Dipping Sauce (page 308), made without garlic, on the table.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and prevent any scrambling during the cooking process.
Choose the Right Fish: For this recipe, it's best to use a firm-fleshed fish that will hold up well in the soup. Some good options include catfish, tilapia, or cod.
Marinate the Fish: Marinating the fish in the turmeric, dill, and lemongrass mixture helps to infuse it with flavor and keep it moist during cooking.
Use a Dutch Oven or Large Pot: A Dutch oven or large pot is ideal for making this soup, as it provides plenty of space for the fish and vegetables to cook.
Bring the Broth to a Simmer: Once you've added the broth to the pot, bring it to a simmer over medium heat. This will help to extract the flavors from the herbs and spices.
Add the Fish and Vegetables: Once the broth is simmering, carefully add the fish and vegetables to the pot. Be gentle to prevent the fish from breaking apart.
Cook the Soup Until the Fish Flakes Easily: Cook the soup for 10-15 minutes, or until the fish flakes easily with a fork.
Serve with Rice Noodles: When the soup is finished cooking, serve it over a bed of rice noodles. This will help to soak up the delicious broth.

Conclusion:

This Vietnamese turmeric dill fish with rice noodles is a flavorful and comforting soup that is perfect for a weeknight meal. The combination of turmeric, dill, and lemongrass gives the soup a unique and delicious flavor. The fish is cooked until it is tender and flaky, and the vegetables are cooked until they are tender-crisp. The rice noodles add a chewy texture and help to soak up the delicious broth. This soup is sure to be a hit with your family and friends.