Chôm Chôm’s Cha Ca Hanoi Fish Recipe

Chom Chom Cha Ca Hanoi Fish

I’m not sure if my love of Chôm Chôm started with love at first sight or love at first bite. Perched atop a quaint SoHo street in Hong Kong, this little gem is always buzzing. The food (and drinks) are outstanding and there are several gluten and grain-free dishes on their menu.

Chôm Chôm’s Cha Ca Hanoi is inspired by an iconic dish from a 100-year old restaurant in Hanoi’s old quarter. This dish makes a delicious and light evening meal with an enticing combination of flavors and textures. The sole is a great source of protein and is cooked with turmeric, a spice known for its anti-inflammatory properties. The rice noodles are naturally gluten-free and the dish is topped with a healthy sprinkle of dill and crispy romaine lettuce.

Cha Ca Hanoi Fish Recipe

Chôm Chôm's Cha Ca Hanoi Fish Recipe

Servings 4

Ingredients

Fish

  • 4 sole fish fillets
  • 1 cup rice flour
  • 1 teaspoon salt
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cornstarch

Noodle base

  • 5-6 leaves of romaine lettuce
  • 1 small package of vermicelli noodles
  • 4 tablespoons roasted peanuts
  • 5 tablespoons noac cham

Sauce

  • 2 tablespoons cooking oil
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garlic finely minced
  • 1 large shallot finely minced
  • 1 small onion finely minced
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sugar
  • 1 tablespoon cold butter preferably unsalted
  • 1 tablespoon dill roughly chopped
  • Salt & pepper to taste

Instructions

  1. Combine the rice flour, salt, paprika, cayenne and cornstarch and lightly coat the fish.
  2. Pan sear fish in a hot skillet for about 2-3 mins per side depending on the thickness of the fish. Place fish aside until the sauce and noodles are ready.
  3. For the sauce: Heat turmeric and oil in a small saucepan.
  4. Add garlic, shallots and onion until translucent.
  5. Deglaze the pan with lime juice and fish sauce. Add sugar and season to taste.
  6. Add the cold butter to the sauce, make sure to stir constantly to avoid the sauce splitting. Once the sauce is lightly thickened, turn the heat off and stir in the chopped dill. Season with salt and pepper.
  7. For noodles: Blanch your noodles. Then, cut the romaine lettuce into thin and long strips. Mix the noodles with the romaine lettuce, roasted peanuts and nuoc cham sauce*. Season to taste.
  8. Lay the noodles on a plate and top with the seared sole fillet.
  9. Drizzle the fish with the sauce and garnish with chopped dill and roasted peanuts.

Recipe Notes

*Noac cham is a Vietnamese dipping sauce. You can purchase this at a specialty store or be wild and make your own. I found this recipe that seems straightforward enough: http://www.finecooking.com/recipes/nuoc_cham.aspx