Photo of Vietnamese turmeric fish with noodles by WW

Vietnamese turmeric fish with noodles

Points® value
Total Time
25 min
10 min
15 min
Easy, speedy and the colour of sunshine – this golden Hanoi-inspired fried fish and spicy noodle dish is super-simple yet super-delicious.


Cod, raw

4 fillet(s), medium

Rice vermicelli noodle nests, dry

4 serving(s)

Calorie controlled cooking spray

4 spray(s)

Spring Onions

6 medium, trimmed and cut into 5cm lengths

Coriander, fresh

1 tablespoon(s)


1 medium, wedges, to serve

Vegetable Oil

1 tablespoon(s)


1 teaspoon(s)


1 clove(s), grated

Root Ginger

1 teaspoon(s), grated


1 teaspoon(s)

Caster Sugar

½ teaspoon(s)

Thai Fish Sauce

1 tablespoon(s)

Lime Juice, Fresh

1 tablespoon(s)

Rice Wine Vinegar

½ tablespoon(s)

Caster Sugar

1 teaspoon(s)

Chilli, green or red

1 individual, red bird’s eye


1 clove(s), crushed


  1. To make the marinade, whisk all the marinade ingredients together in a shallow dish. Add the fish, toss to coat and set aside in the fridge to marinate for 5 minutes.
  2. Prepare the noodles to pack instructions, then drain and refresh under cold running water. Drain again, then set aside. To make the dressing, whisk together the fish sauce, lime juice and vinegar. Stir in the sugar until dissolved, then stir in the chilli and garlic and set aside.
  3. Mist a large nonstick frying pan with cooking spray and fry the fish over a medium-high heat, turning once, for 5-6 minutes until cooked through. Remove from the pan and set aside. Mist the pan with more cooking spray and add a splash of water to deglaze the pan. Add the spring onions and stir-fry for 1-2 minutes, until slightly charred and coated in the turmeric juices.
  4. Toss the noodles with the dressing and most of the coriander and divide between plates. Top with the fish, spring onions and remaining coriander, then serve with the lime wedges on the side.