Vietnamese

Chả Cá Lã Vọng (Hanoi Turmeric Fish with Dill)

Name: Chả Cá Lã Vọng (Hanoi Turmeric Fish with Dill)
Total time: 120 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.5 lbs catfish or cod fillets, cut into 2-inch chunks; 2 tbsp ground turmeric; 3 tbsp fish sauce (divided); 1 tbsp galangal paste or grated fresh galangal; 1/4 cup plain yogurt; 2 large bunches fresh dill, cut into 2-inch lengths; 6 scallions, cut into 2-inch lengths; 12 oz dried rice vermicelli noodles; 1/3 cup roasted peanuts, roughly chopped

A legendary Hanoi dish of turmeric-marinated fish sizzled tableside with mountains of fresh dill and scallions over rice noodles.

120 minutes

Serves 4

Dinner

Contains common allergens

Fish Dairy Peanut Seafood Wheat

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Instructions

5 steps

1
Whisk together the turmeric, 2 tablespoons fish sauce, galangal paste, and yogurt in a bowl, then add the fish chunks and toss gently to coat, marinating covered in the refrigerator for at least 1 hour.

2
Soak the rice vermicelli in hot water for 8 minutes until soft, then drain, rinse under cold water, and set aside in serving bowls.
3
Heat 3 tablespoons oil in a large skillet over medium-high heat and pan-fry the marinated fish in a single layer, undisturbed, for 3 to 4 minutes per side until golden and just cooked through, then remove to a plate.
4
Add the dill and scallions to the same hot skillet and toss for 30 to 45 seconds, just until bright green and barely wilted, then return the fish and add the remaining 1 tablespoon fish sauce.
5
Pile the sizzling fish, dill, and scallions over the vermicelli, scatter with chopped peanuts, and serve at once with a dipping bowl of fish sauce and lime on the side.

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