Vietnamese Fish Recipe by Donal Skehan

Vietnamese turmeric and dill fish with rice noodles

  • serves 4
  • Easy

Sunshine yellow deliciousness with a hit of chilli and herbs, this unusual Vietnamese dish is popular in Hanoi. Make your own version for dinner tonight


This Vietnamese fish recipe is adapted from Super Food in Minutes by Donal Skehan (Hodder, £25). Buy from Amazon here



  • ground turmeric 2 tsp
  • ginger 3cm piece, grated
  • caster sugar 1 tsp
  • fish sauce 2 tbsp
  • cod loin 500g, cut into chunks
  • vermicelli rice noodles 100g
  • sunflower oil 60ml
  • red chilli 1, finely chopped
  • dill a large handful
  • coriander a large handful
  • spring onions a bunch, shredded
  • unsalted roasted peanuts 2-3 tbsp, chopped


  • Step 1

    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.

  • Step 2

    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 or until just cooked. Turn the fish carefully so it doesn’t break. Remove the pan from the heat and add the chilli, herbs and spring onion, then lightly combine.

  • Step 3

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

How about no-churn Vietnamese coffee ice cream for dessert?

Coffee Ice Cream Recipe

Nutritional Information

  • Kcals 383
  • Fat 19.7g
  • Saturates 2.8g
  • Carbs 23g
  • Sugars 2.5g
  • Fibre 1.6g
  • Protein 27.6g
  • Salt 2.4g