Chả Cá Lã VọngTurmeric Fish with Dill and Vermicelli

Name: Chả Cá Lã Vọng (Turmeric Fish with Dill and Vermicelli)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Vietnam
Ingredients: 700 g Catfish (cut into large pieces); 4 g Turmeric Powder; 20 g Fresh Ginger (finely chopped); 15 g Garlic (finely chopped); 20 g Lemongrass (finely chopped); 25 ml Fermented Fish Sauce; 2 g White Pepper; 50 ml Vegetable Oil; 300 g Vermicelli Noodles; 30 g Fresh Dill (roughly chopped); 40 g Scallion (cut into short lengths); 40 g Roasted Peanuts (crushed); 2 pcs Lime (cut into wedges); 35 ml Fermented Fish Sauce; 100 ml Water; 30 ml Lime Juice; 20 g White Sugar; 5 g Birds Eye Chili (finely chopped); 8 g Garlic (finely chopped)

A Hanoi fish dish of turmeric-marinated fish cooked with dill and scallion, served with vermicelli, peanuts, herbs, and seasoned fish sauce.

Prep

25m

Cook

20m

Serves

Estimated

Nutrition

Per serving

681kcal

Calories

46g

Protein

23g

Fat

74g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

700g
Catfish (cut into large pieces)
4g
Turmeric Powder
20g
Fresh Ginger (finely chopped)
15g
Garlic (finely chopped)
20g
Lemongrass (finely chopped)
25ml
Fermented Fish Sauce
2g
White Pepper
50ml
Vegetable Oil

Noodles

300g
Vermicelli Noodles

Garnish

30g
Fresh Dill (roughly chopped)
40g
Scallion (cut into short lengths)
40g
Roasted Peanuts (crushed)
2pcs
Lime (cut into wedges)

Sauce

35ml
Fermented Fish Sauce
100ml
Water
30ml
Lime Juice
20g
White Sugar
5g
Birds Eye Chili (finely chopped)
8g
Garlic (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Mix the turmeric powder, fresh ginger, garlic, lemongrass, fermented fish sauce, and white pepper. Coat the catfish and let it stand briefly.
02
Cook the vermicelli noodles until tender, then drain and divide among serving bowls.
03
Stir the white sugar into the water until dissolved, then add the fermented fish sauce, lime juice, bird's eye chili, and garlic.
04
Heat the vegetable oil in a large skillet over medium-high heat and fry the catfish until golden and the thickest pieces reach 63°C (145°F).
05
Add the fresh dill and scallion to the pan and toss briefly so they soften and perfume the fish.
06
Place the fish over the noodles and scatter with the roasted peanuts. Serve with the limes and the sauce on the side.

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