Foryoueats: Vietnamese Turmeric and Dill Fish ‘Cha Ca’ | Marion's Kitchen

Ingredients

• 180g (6.3 oz) dried rice vermicelli
• 800g (1.7 lb) white fish fillets, sliced into 4cm wide strips
• 2 Tbsp vegetable oil
• 1 Tbsp lime juice
• 1 long red chilli, finely sliced
• 3 spring onions (scallions), cut into batons
• 3 sprigs of dill, cut into large pieces (but remove any large stems)
• Marinade:
• 1/3 cup sliced spring onion (scallions)
• 3 garlic cloves
• ¼ cup fish sauce
• 1 Tbsp turmeric
• 1 tsp curry powder
• 1 tsp sugar
• 2 tbsp finely chopped dill
• Nuoc cham dressing:
• 3 Tbsp white sugar
• 3 Tbsp fish sauce
• 2 Tbsp white vinegar
• 2 garlic cloves, finely chopped
• 1 long red chilli, deseeded, finely chopped
• 2 Tbsp lime juice