Cha Ca La Vong-Style Cod with Rice Noodles

Finely chop the scallions and separate the white part from the greens. Halve the broccolini lengthways, or cut any thicker stems into quarters. Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.

Boil plenty of water in a large pot or saucepan for the noodles. Finely chop the dill. Heat the sunflower oil in a wok or deep frying pan over medium-high heat. Fry the cod for 1 - 2 minutes on one side, then flip and fry for 1 minute on the other side. Add the dill and fry for 1 more minute, then remove the cod from the pan and set aside.

In the same pan, fry the broccolini, the stems of the pak choi and the white parts of the scallions for 6 - 8 minutes over medium-high heat. Add the scallion greens and the leaves of the pak choi and fry for 1 more minute. Season with salt and pepper. Meanwhile, boil the noodles for 6 - 7 minutes, then drain and rinse under cold water.

Cut the lime into six wedges. In a small bowl, combine the rest of the garlic-ginger-chili mix with the rest of the sugar, along with (per person) the juice of one lime wedge, 1 tbsp water and 1 tsp fish sauce. Return the noodles to the pot and add half of the nước chấm sauce. Toss well to combine.