Teresa's Recipes
Cha Ca La Vong: Hanoi's Legendary Turmeric Fish with Dill
Steeped in history and flavor, Cha Ca La Vong is a culinary gem from the streets of Old Quarter, Hanoi. This iconic dish, named after the age-old restaurant in Hanoi, is a symphony of grilled white fish marinated in aromatic turmeric, garlic, and lemongrass, served atop a bed of vermicelli noodles and garnished with generous amounts of fresh dill and roasted peanuts. A squeeze of lime brings a tangy brightness, balancing the robust flavors. A bite of Cha Ca La Vong isn't just eating; it's an experience that transports you straight to Vietnam!
Ingredients
- 1 lime, cut into wedges Lime wedges
- 1/4 cup, crushed Roasted peanuts
- 200g Vermicelli noodles
- 1 large bunch, chopped Fresh dill
- 2 tablespoons Vegetable oil
- 2 cloves, minced Garlic
- 1 stalk, finely chopped Lemongrass
- 2 tablespoons Fish sauce
- 1 tablespoon Turmeric powder
- 500g, boneless and skinless White fish fillets
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Marinating Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 350
- Fat: 10g
- Carbs: 40g
- Protein: 28g
- Sodium: 900mg
- Sugar: 3g
Instructions
- Cut the fish fillets into bite-sized pieces.
- In a bowl, combine the turmeric powder, fish sauce, finely chopped lemongrass, and minced garlic to form a marinade.
- Add the fish pieces to the marinade, ensuring they are well-coated. Let it sit for at least 15 minutes to absorb the flavors.
- In a large pan, heat the vegetable oil over medium heat.
- Add the marinated fish to the pan and cook until they turn golden brown and are cooked through, about 5-7 minutes. Be sure not to overcrowd the pan to get a nice sear on the fish.
- While the fish is cooking, prepare the vermicelli noodles according to the package instructions and set aside.
- Once the fish is cooked, remove it from the pan and set it aside on a warm plate.
- In the same pan, add the chopped dill and sauté for 1-2 minutes until it's slightly wilted but still vibrant.
- To assemble, divide the cooked vermicelli noodles among serving bowls.
- Top the noodles with the cooked fish and sautéed dill. Sprinkle the crushed roasted peanuts over the top.
- Serve the Cha Ca La Vong hot, with lime wedges on the side for guests to squeeze over their bowls just before eating. This adds a refreshing tang that beautifully contrasts the rich flavors.