Cha Ca La Wong

cooking.nytimes.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

2 two-inch pieces fresh turmeric, peeled and chopped (see note)

1 teaspoon ground turmeric

1 inch fresh peeled ginger, chopped

2 inches fresh peeled galangal, chopped (or substitute ginger)

1 and ½ pounds skinless hake fillets, cut in 2-inch squares

¼ cup Vietnamese fish sauce (nuoc mam)

3 tablespoons minced garlic

2 teaspoons chile flakes

⅓ cup lime juice

2 tablespoons sugar

4 ounces dried Vietnamese or Thai rice noodles (also called rice stick)

1 head Bibb lettuce, rinsed, trimmed, core removed, sliced thinly

¼ cup canola oil

1 teaspoon salt

1 medium-large onion, sliced thin vertically

1 and ½ 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 (sold in jars in Southeast Asian stores), or canned fried onions

Directions at cooking.nytimes.com

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