Hanoi Golden Turmeric Fish with Fresh Dill (Cha Ca La Vong)
Chunks of flaky white fish marinated in bright turmeric and galangal, then pan-fried in a sizzling skillet with mountains of fresh dill and green onions until everything turns golden and fragrant. This legendary Hanoi dish is so revered it has an entire street named after it. Served with rice noodles, roasted peanuts, and a tangy shrimp paste dipping sauce.
Ingredients
- 1.5 lbs firm white fish fillets (catfish, snapper, or halibut), cut into 2-inch pieces
- 2 teaspoons ground turmeric
- 1 tablespoon fresh turmeric, grated (or 1 additional teaspoon ground)
- 1 tablespoon galangal or ginger, grated
+ 11 more ingredients
Instructions
In a large bowl, combine the turmeric, galangal, fish sauce, rice wine, and sugar. Mix well.
Gently toss the fish pieces in the marinade, being careful not to break them. Cover and refrigerate for 30 minutes.
Cook the rice vermicelli according to package instructions. Drain and divide among serving bowls.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or cast iron pan over medium-high heat.
Arrange the fish pieces in a single layer and cook undisturbed for 3 minutes until the bottom develops a golden turmeric crust.
Gently flip each piece and cook for another 2 to 3 minutes until cooked through and golden on both sides.
Push the fish to one side of the pan. Add the remaining tablespoon of oil. Add the green onions and cook for 1 minute.
Add the fresh dill in large handfuls, tossing it with the fish and green onions just until the dill wilts slightly but remains vibrant green, about 30 seconds.
Serve the fish and dill mixture over the rice noodles. Top with roasted peanuts, fresh herbs, and lime wedges. Serve the dipping sauce on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI