Entree: Vietnam – Northern Vietnam – Cha Ca La Vong (Turmeric-marinated fried fish with fresh dill served with rice vermicelli and peanuts)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 1 lb (450 g) firm white fish fillets (snakehead, catfish, or cod), cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) vegetable oil for marinade
- 1 tbsp (15 ml) ground turmeric or finely grated fresh turmeric
- 1 tbsp (15 ml) grated galangal or 1 tsp (5 g) galangal powder
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil for frying
- 2 tbsp (28 g) unsalted butter
- 4 scallions, white and green parts separated, white parts sliced, green parts cut into 1-inch (2.5 cm) lengths (white parts approx. 3.5 oz / 100 g; green parts approx. 1.8 oz / 50 g)
- 4 cups (packed) (120 g) fresh dill, coarsely chopped
- 8 oz (225 g) dry rice vermicelli noodles
- 2 cups (60 g) fresh bean sprouts (optional)
- 1/2 cup (60 g) roasted peanuts, coarsely crushed
- 1 small red chili, thinly sliced (optional)
- 2 limes, cut into wedges
- 2 tbsp (30 ml) neutral oil (for vegetables/finish)

Instructions

1. In a bowl combine fish sauce, 1 tbsp oil, turmeric, grated galangal, sugar, and black pepper. Add fish pieces, toss gently to coat, and marinate 20–30 minutes in the refrigerator.
2. Meanwhile soak or cook rice vermicelli according to package directions until tender, drain, rinse with cold water, and set aside.
3. Heat 2 tbsp vegetable oil and 2 tbsp butter in a wide skillet or cast-iron pan over medium-high heat until very hot. Add marinated fish in a single layer and sear without moving for 1–2 minutes to develop color, then gently turn pieces and sear other sides until just cooked through, about 3–4 minutes total depending on thickness.
4. Push fish to one side of the pan, add a little neutral oil, then add the sliced white parts of the scallions and sauté briefly until fragrant, about 30 seconds. Add the chopped dill and green scallion segments, tossing gently with the fish just until the dill wilts but remains bright, about 30–60 seconds. Taste and adjust with a splash of fish sauce or a pinch of sugar if needed.
5. To serve, divide rice vermicelli among shallow bowls or plates. Top with the sizzling fish and herb mixture. Add bean sprouts if using, scatter crushed peanuts and sliced chili, and serve with lime wedges and extra herbs on the side for guests to finish.
6. Mix ingredients at the table or combine fish, noodles, herbs, and peanuts in each bowl so every bite includes noodles, fish, dill, and crunchy peanuts.