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Name: Authentic Cha Ca La Vong (Hanoi Turmeric Fish with Dill)
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Vietnam
Ingredients: *Fish & Marinade:**; 5 lbs (700g) firm white fish (snakehead fish, catfish, or halibut), cut into 1.5-inch chunks; 2 tablespoons fish sauce; 1 tablespoon turmeric powder; 1 tablespoon minced galangal (or ginger if unavailable); 1 tablespoon minced lemongrass (white part only); 1 teaspoon shrimp paste (mam tom) - optional but traditional; 1 tablespoon vegetable oil; 1/2 teaspoon black pepper; *For Grilling & Serving:**; 3 tablespoons vegetable oil (for frying); 4 cups fresh dill, large stems removed; 2 cups scallions (green onions), cut into 2-inch lengths; 1/2 cup roasted peanuts, coarsely crushed; 1/4 cup fried shallots; *Accompaniments:**; 14 oz (400g) dried vermicelli rice noodles (bun); 1 bunch fresh herbs (mint, perilla, cilantro); 1 large cucumber, julienned; 1 cup bean sprouts; *Dipping Sauce (Nuoc Cham):**; 3 tablespoons fish sauce; 3 tablespoons lime juice (or rice vinegar); 2 tablespoons sugar; 1/2 cup warm water; 1-2 Thai bird's eye chilies, thinly sliced; 1 clove garlic, minced

Cha Ca La Vong

🇻🇳 Vietnam

Hanoi

Vietnamese grilled fish with turmeric and dill, often served with rice noodles and peanuts.

grilled

fish

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