Cha Ca La Vong: Hanoi's Legendary Turmeric Fish with Dill

Ingredients

Lime wedges

1 lime, cut into wedges

Roasted peanuts

1/4 cup, crushed

Vermicelli noodles

200g

Fresh dill

1 large bunch, chopped

Vegetable oil

2 tablespoons

Garlic

2 cloves, minced

Lemongrass

1 stalk, finely chopped

Fish sauce

2 tablespoons

Turmeric powder

1 tablespoon

White fish fillets

500g, boneless and skinless

Instructions

1. Cut the fish fillets into bite-sized pieces.
2. In a bowl, combine the turmeric powder, fish sauce, finely chopped lemongrass, and minced garlic to form a marinade.
3. Add the fish pieces to the marinade, ensuring they are well-coated. Let it sit for at least 15 minutes to absorb the flavors.
4. In a large pan, heat the vegetable oil over medium heat.
5. 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.
6. While the fish is cooking, prepare the vermicelli noodles according to the package instructions and set aside.
7. Once the fish is cooked, remove it from the pan and set it aside on a warm plate.
8. In the same pan, add the chopped dill and sauté for 1-2 minutes until it's slightly wilted but still vibrant.
9. To assemble, divide the cooked vermicelli noodles among serving bowls.
10. Top the noodles with the cooked fish and sautéed dill. Sprinkle the crushed roasted peanuts over the top.
11. 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.