Entree: Vietnam – Hanoi – Chả Cá Lã Vọng (Hanoi-style turmeric and dill fried fish served with rice vermicelli, peanuts, and a fermented shrimp-paste condiment)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
15 min
Additional
30 min
Total
55 min
Ingredients
- 1 lb (450 g) firm white fish fillets (e.g., catfish or cod), skin on, cut into 1-inch pieces
- 1 tbsp (15 ml) turmeric powder
- 1 tbsp (6 g) grated fresh galangal
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 g) ground black pepper
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 3 scallions, cut into 1-inch (2.5 cm) lengths
- 1 cup (25 g) fresh dill leaves, packed
- 1/2 cup (60 g) roasted crushed peanuts
- 8 oz (225 g) rice vermicelli (bún), cooked according to package instructions
- 2 tbsp (30 ml) fermented shrimp paste (mắm tôm)
- 1 tbsp (15 ml) lime juice
- 1 small shallot, thinly sliced
- Lime wedges for serving
Instructions
1. In a bowl combine turmeric, grated galangal, fish sauce, sugar, and black pepper. Add fish pieces and toss to coat. Marinate 20–30 minutes in the refrigerator.
2. Meanwhile cook rice vermicelli per package, rinse under warm water, drain, and set aside. Mix mắm tôm with lime juice and a pinch of sugar; whisk until smooth and set aside (taste and adjust).
3. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add fish pieces in a single layer (work in batches if needed) and sear until edges are golden, about 2–3 minutes per side. Transfer to a plate.
4. Add remaining 1 tbsp (15 ml) oil and the butter to the same pan. When butter foams, add sliced shallot and scallions; sauté briefly until fragrant, about 1 minute.
5. Return seared fish to the pan, gently tossing with scallions and butter. Add dill in two additions: fold in half and let wilt briefly, then add remaining dill just to heat through—do not overcook; total time with dill should be 1–2 minutes.
6. To serve, divide rice vermicelli among bowls or a communal platter. Top with the hot fish and dill mixture, sprinkle with crushed peanuts, and garnish with lime wedges. Serve mắm tôm on the side for diners to add according to taste.
