Chả Cá Lã Vọng (Hanoi Turmeric Fish with Dill)
A legendary Hanoi dish of turmeric-marinated fish sizzled tableside with mountains of fresh dill and scallions over rice noodles.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Chả Cá Lã Vọng (Hanoi Turmeric Fish with Dill) to your week, check it against your household's allergens, and build the shopping list automatically.