Cha Ca La Vong
Hanoi's iconic turmeric and dill fish, tender and aromatic with a golden crust. Served with herbs, noodles, and savory fish sauce for dipping.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lb catfish fillets
- 2 tsp turmeric powder
- 3 tbsp fish sauce
- 4 cloves garlic, minced
- 3 medium shallots, minced
- ¼ cup vegetable oil
- 1 cup fresh dill
- ½ cup fresh mint
- ½ cup fresh cilantro
- 4 stalks green onions, sliced
- 8 oz rice vermicelli noodles, cooked
- ½ cup fish sauce dipping sauce
Instructions
- 1
Cut catfish fillets into 2-inch chunks. Pat dry with paper towels.
- 2
In a bowl, combine turmeric, fish sauce, minced garlic, and minced shallots. Stir well.
- 3
Marinate fish chunks in the turmeric mixture for 15 minutes at room temperature.
- 4
Heat vegetable oil in a 12-inch cast iron skillet or wok over medium-high heat until shimmering.
- 5
Working in batches, add marinated fish and fry for 3–4 minutes per side until golden and cooked through. Do not overcrowd the pan.
- 6
Transfer cooked fish to a serving plate.
- 7
Arrange cooked rice vermicelli noodles on a large platter.
- 8
Top noodles with fried fish, fresh dill, mint, cilantro, and green onions.
- 9
Serve immediately with fish sauce dipping sauce on the side. Diners mix as desired.
Tools you’ll need
- 12-inch cast iron skillet or wok
- mixing bowl
- paper towels
- knife and cutting board
- measuring spoons
- serving platter
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