Ả Á Ã Ọ
VIETNAM
SCHOOL:
EXPERIMENTAL
SECONDARY SCHOOL,
HANOI
Ingredients
• 2 two-inch pieces fresh turmeric, peeled and chopped
• 1 teaspoon ground turmeric
• 1 inch fresh peeled ginger, chopped
• 2 inches fresh peeled galangal, chopped
• 1 and 1/2 pounds skinless hake fillets,
cut in 2-inch squares
• ¼ cup Vietnamese fish sauce
• 3 tablespoons minced garlic
• 2 teaspoons chile flakes
• ⅓ cup lime juice
• 2 tablespoons sugar
• 4 ounces dried Vietnamese or Thai rice noodles
• 1 head Bibb lettuce, rinsed, trimmed, core removed,
sliced thinly
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¼ cup canola oil
1 teaspoon salt
1 medium-large onion, sliced thin vertically
1 and 1/2 bunches scallions, trimmed and
chopped
1 bunch dill, stems discarded, fronds coarsely
chopped
½ cup each cilantro leaves, mint leaves and Thai
basil
¼ cup chopped roasted salted peanuts
¼ cup crisp fried shallots, or canned fried onions
Preparations
1.
2.
3.
Main Course
4.
Place the fresh turmeric, ground turmeric, ginger and galangal in
a food processor Process until very fine, almost a paste. Transfer
to a stainless-steel dish. Place the fish in a bowl. Rub mixture all
over fish. Set aside at room temperature for 1 hour.
Combine fish sauce, 2 tablespoons of the garlic, half the chile
flakes, the lime juice, sugar and 1/2 cup cold water in a small
bowl. Stir well. Refrigerate. Place noodles in another bowl, cover
with warm water and set aside 10 minutes until softened.
Bring 3 quarts of water to a boil, drain noodles and add to boiling
water. Cook 1 minute, then drain. Spread lettuce on a serving
platter. Spread noodles over lettuce. Cover lightly with a sheet of
foil.
Place oil in a large iron skillet and heat to a high temperature.
Add fish pieces. When seared on one side, 1 minute or so, turn to
sear other side, sprinkle with salt and remaining chili flakes and
cook through, another minute or two. Remove to another
platter. Add onions to pan and reduce heat to medium. When
onions start to brown, add remaining garlic, stir, and add
scallions. Stir again. Tuck fish pieces back into the pan and add
the dill. Cook about 1 minute, just enough to warm fish.
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LITTLE ANGLE KANADE