Sweet rice with crispy fried egg (nasi goreng) Vietnamese prawns (cha ca) with dill & rice noodles

Cha ca fish is so popular in Hanoi they have an entire street dedicated to it! The restaurants have only one thing on the menu – turmeric and ginger marinated fish with dill and rice noodles. It’s wok-fried at your table on a charcoal brazier, and served with lime chilli sauce and roasted peanuts.

SERVES 4 PREP 10 mins plus marinating COOK 10 mins EASY

2 garlic cloves, chopped 2.5cm piece ginger, chopped

2 tsp ground turmeric 2 tbsp fish sauce

2 tbsp vegetable oil 400g large raw peeled and butterflied prawns with tails

200g vermicelli rice noodles

6 spring onions, chopped

large handful dill, stalks and leaves chopped For the chilli lime sauce 100ml lime juice 60ml fish sauce

3 tbsp palm or light brown soft sugar

1 thumb-sized red chilli, thinly sliced, or 2 Thai chillies, sliced chopped roasted peanuts, lime wedges and coriander, to serve

1 To make the marinade, mix together the garlic, ginger, turmeric, fish sauce and 1 tsp of the oil in a medium bowl.

2 Use a sharp knife to slice down the back of each prawn and rinse out the vein. Add the prawns to the marinade and marinate for about 10 mins.

3 To make the chilli lime sauce, mix together all the ingredients in a small bowl and stir to dissolve the sugar. If you like more heat, you can add more chillies, but I’ve kept it fairly mild.

4 In a large bowl, pour boiling water over the noodles. Leave to sit while you cook the prawns.

5 Heat a large frying pan with the remaining oil over a medium–high heat. Add the spring onions and dill and cook for 1 min, then add the prawns. Stir-fry until they are cooked through, 2-3 mins.

6 Drain the noodles and spoon over the stir-fried prawns. Serve with a bowl of the chilli lime sauce, chopped roasted peanuts, lime wedges and coriander.

GOOD TO KNOW low fat • gluten free

PER SERVING 376 kcals • fat 7g • saturates 1g • carbs 53g • sugars 13g • fibre 3g • protein 24g • salt 5.0g