CHA CA LA VONG
Steps:
- Method : Mix the flour with the turmeric and toss the fish chunks in it until well coated. Heat the oil in a wok or heavy pan and cook the fish in batches until crisp and golden. Drain on kitchen paper. Scatter some of the dill fronds on a serving dish, arrange the fish on top and keep warm. Chop some of the remaining dill fronds and set aside for garnishing. Heat the groundnut oil in a small pan or wok. Stir in the peanuts and cook for 1 minute. Add the spring onions, the remaining dill fronds, basil and coriander. Stir fry for no more than 30 seconds, then spoon the herbs and peanuts over the fish. Garnish with the chopped dill and serve with lime wedges and nuoc cham to drizzle over the top.
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