Super Food In Minutes30 Minutes

Vietnamese Turmeric & Dill Fish With Rice Noodles

Name: Vietnamese Turmeric & Dill Fish With Rice Noodles
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 tsp ground turmeric; 3cm (1 ¼ in) piece of ginger, peeled and grated; 1 tsp caster sugar; 2 tbsp fish sauce; 500g (1lb 2oz) sustainable cod loin, cut into chunks; 100g (3 ½ oz) vermicelli rice noodles; 60ml (¼ cup) sunflower oil; 1 red chilli, finely chopped; large handful of dill fronds; large handful of coriander leaves; bunch of spring onions, shredded; 2-3 tbsp unsalted roasted peanuts, chopped

Sunshine yellow deliciousness with a hit of chilli and herbs, this unusual Vietnamese dish is best enjoyed in Hanoi. However, if you can’t get to Vietnam in time for dinner, you can take inspiration from this wonderful cuisine with a speedy and altogether different fish supper.

Donal SkehanFrom the series · Super Food In Minutes

30 min totalServes 4Easy

Time30 min

Serves4

SkillEasy

ShowSuper Food In Minutes

Method

Mix the turmeric with the ginger, sugar and fish sauce in a shallow dish to make a quick marinade. Toss the fish in the marinade and set aside for 5–10 minutes while you prepare the noodles.

Soak the noodles in boiling water for 10 minutes.

Meanwhile, heat the oil in a wok or frying pan and fry the fish over a high heat for 3–4 minutes until just cooked. Turn the fish carefully so it doesn’t break. Remove from the heat and add the chilli, herbs and spring onions and lightly toss together.

Drain the noodles and divide between four bowls. Add the chilli-herb fish pieces, scatter with the peanuts and serve.

Cook's notes

Soak the vermicelli until soft and silky, then rinse under cold water so the noodles don't keep cooking — it also stops them clumping while you fry the fish.
Cod is delicate, so turn the chunks gently and as little as possible in the pan — you want them just cooked and holding together, not flaked to pieces.
Get the oil properly hot before the fish goes in so it colours quickly rather than sticking.
Toss the chilli, herbs and spring onions in off the heat so they wilt just slightly in the residual warmth and stay fresh and green.

Serve with A little dish of nuoc cham (fish sauce, lime, sugar, chilli and garlic) to spoon over, plus lime wedges and extra chopped peanuts for crunch.

Make ahead & storage Best assembled and eaten straight away while the herbs are lively. If you must, keep the cooked fish and noodles separately in the fridge for a day and bring back to room temperature before serving.

30 MinutesAsian

Recipe by Donal Skehan · From the series Super Food In Minutes · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving

383kcal

28gprotein

23gcarbs

20gfat

Figures from the show's kitchen.

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