Vietnamese Grilled Catfish With Noodles (Cha Ca)

Name: Vietnamese Grilled Catfish With Noodles (Cha Ca)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup minced shallot; 3 tablespoons asian fish sauce (nuoc mam or nam pla); 1 tablespoon red curry powder or 1 tablespoon yellow curry powder; 1 1/2 teaspoons ground ginger; 1 teaspoon ground turmeric; 1/8 teaspoon cayenne; 2 cloves garlic, peeled,minced; 6 (6 ounce) boned catfish fillets or (6 ounce) tilapia fillets; 2 tablespoons oil; 4 cups iceberg lettuce, in bite-size pieces (8 oz); 3 cups bean sprouts, rinsed (6-8 oz); 1/2 cup fresh cilantro leaves; 6 cups cooled cooked rice noodles (about 1/8 in. wide, mai fun, rice sticks, or rice vermicelli); 1/2 cup chopped dry roasted salted peanut; 1/3 cup thinly sliced green onion (including tops); 1/2 cup chopped fresh dill; 1/2 cup fried shallot (see below); dipping sauce; 1/2 cup asian fish sauce (nuoc mam or nam pla); 1/4 cup rice vinegar; 1/4 cup lime juice; 2 tablespoons sugar; 2 cloves garlic, minced; 1 - 1 1/2 teaspoon minced hot red chile, such as thai,serrano,fresno,or asian red chili paste

Servings: persons

1/3 cup minced shallot
3 tablespoons asian fish sauce (nuoc mam or nam pla)
1 tablespoon red curry powder or 1 tablespoon yellow curry powder
1 1/2 teaspoons ground ginger
1 teaspoon ground turmeric
1/8 teaspoon cayenne
2 cloves garlic, peeled,minced
6 (6 ounce) boned catfish fillets or (6 ounce) tilapia fillets
2 tablespoons oil
4 cups iceberg lettuce, in bite-size pieces (8 oz)
3 cups bean sprouts, rinsed (6-8 oz)
1/2 cup fresh cilantro leaves
6 cups cooled cooked rice noodles (about 1/8 in. wide, mai fun, rice sticks, or rice vermicelli)
1/2 cup chopped dry roasted salted peanut
1/3 cup thinly sliced green onion (including tops)
1/2 cup chopped fresh dill
1/2 cup fried shallot (see below)
dipping sauce
1/2 cup asian fish sauce (nuoc mam or nam pla)
1/4 cup rice vinegar
1/4 cup lime juice
2 tablespoons sugar
2 cloves garlic, minced
1 - 1 1/2 teaspoon minced hot red chile, such as thai,serrano,fresno,or asian red chili paste

1
Mix minced shallots, fish sauce, curry powder, ginger, turmeric, cayenne and garlic.
2
Rinse fish and pat dry.
3
Place fillets and shallot mixture in a large plastic bag, turn to coat.
4
Refrigerate and marinade at least 30 min.
5
up to 24 hours.
6
Lightly coat fillets with oil and place on foil.
7
Grill on high heat, turning once, until barely opaque but still moist-looking in center of thickest part, 4-8 min.
8
total.
9
Divide lettuce, bean sprouts, cilantro between 6 deep wide bowls.
10
Mound noodles over vegetables.
11
Lay a fish fillet on each mound of noodles.
12
Sprinkle peanuts, green onions, dill and fried shallots over the top.
13
Drizzle with dipping sauce and pass remaining sauce in bowl.
14
Fried shallots-Saute 1 c.
15
thinly sliced shallots in 2 tbsp.
16
salad oil in a 10 inch skillet until golden, 6-10 min.
17
Vietnamese Dipping Sauce-Mix 1/2 cup water, fish sauce, vinegar, lime juice, sugar, garlic.
18
Add chili to taste.

1638

kcal

Calories

Fat

287

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/3 cup minced shallot, 3 tablespoons asian fish sauce (nuoc mam or nam pla), 1 tablespoon red curry powder or 1 tablespoon yellow curry powder, 1 1/2 teaspoons ground ginger, and more.

Yes, Vietnamese Grilled Catfish With Noodles (Cha Ca) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Grilled Catfish With Noodles (Cha Ca)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions