Cha Ca la Vong
Hanoi turmeric-dill fish pan-fried tableside and served with rice noodles, peanuts, and shrimp paste.
- prep 15 min
- cook 15 min
- total 30 min
- serves 4
- intermediate
- Vietnam
Ingredients
- 700 g white fish fillets
- 2 tsp turmeric
- 20 g galangal
- 80 g yogurt
- 3 tbsp fish sauce
- 1 tbsp shrimp paste
- 60 g dill
- 6 spring onion
- 400 g rice vermicelli
- 80 g peanuts
- 2 lime
- 4 tbsp vegetable oil
Steps
- Marinate fish with turmeric, pounded galangal, yogurt, fish sauce 30 minutes.
- Heat oil in a pan, cook fish in batches until edges crisp, 4 minutes per side.
- Add plenty of dill and scallion to the pan, stir until wilted.
- Divide noodles into bowls, top with fish and herbs.
- Serve with peanuts, shrimp paste, and lime wedges on the side.
≈ 520 kcal · 32 g protein · 58 g carbs · 18 g fat — per serving, estimate