Cha Ca La Vong, the legendary Vietnamese Turmeric Fish with Dill, has been enchanting diners at its namesake restaurant in Hanoi for over a century. This masterpiece exemplifies what I love most about Asian cuisine – the sophisticated layering of herbs and spices.

Cha Ca La Vong recipe

Cha Ca La Vong, or Vietnamese turmeric fish with dill, is a traditional dish originating from Hanoi, Vietnam. It features firm white fish that is marinated in a flavorful mixture of turmeric, fish sauce, and various aromatics, then served with fresh herbs and vermicelli noodles.

A bowl of Cha ca la vong - Turmeric Fish with Dill — Dill fish recipe

The dish takes fish to a whole new dimension. I had no idea that dill, turmeric, and fish can go so well together. While the turmeric imparts a rich golden hue to the fish, the dill imparts a refreshing and citrusy aroma that cuts through the richness of the turmeric-infused flavors.

For this Vietnamese fish dish, you need to use white fish. In Vietnam, catfish or snakehead fish are popular choices. However, you can use other white fish like cod, sea bass, or halibut. Whatever you choose, make sure it’s fresh and firm.

Here is the Vietnamese Tumeric Fish recipe (Cha Ca La Vong):

Authentic Cha Ca La Vong Recipe (Tumeric Fish with Dill)

A iconic Hanoi dish combining crispy turmeric-marinated fish (traditionally catfish) with abundant fresh dill, spring onions, rice noodles, and a umami-rich fish sauce dressing.

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Resting time 1

Total Time 2 10

Course Main Course

Cuisine Asian, Vietnamese

Servings

Calories 630 kcal

Ingredients

For the fish

2 pound firm white fish fillets such as catfish or cod, cut into chunks
2 tbsp turmeric powder
4 tbsp minced galangal
2 tbsp plain yogurt
1 tbsp shrimp paste or fish sauce
2 tbsp vegetable oil
1 tsp ground pepper
2 tbsp chopped dill
1-2 inch Fresh ginger

For the dipping sauce

2-3 tbsp shrimp paste
3 tbsp sugar
1 tbsp hot cooking oil
1 tbsp minced garlic
1-2 tsp white wine
1 thinly sliced chili
2 tbsp lemon juice

Other Ingredients

5 green onions sliced
1 cup fresh dill chopped
1 cup roasted peanuts peeled
2 pound rice noodle

Instructions

Blend all the ingredients (turmeric powder, minced galangal, ground pepper, chopped dill, plain yogurt, and fresh ginger) until smooth and creamy.
In a large bowl, mix the fish fillets with the mixture above. Add fish sauce or shrimp paste. Cover the mixture and allow it to marinate for at least 1 hour or overnight in the refrigerator if possible.
Preheat the oven to 480°F (250°C)
Brush the fish with oil and bake in the oven at for 15 minutes
Heat oil in an oven-safe skillet over medium-high heat. Once hot, add the baked fish chunks and cook until the fish is golden brown. Add chopped dill and green onions to the pan, stir well to combine.
In a small bowl, combine shrimp paste, sugar, hot oil, garlic, chili, and white wine. Mix until well-blended. Stir in lemon juice until the mixture becomes foamy. If you don't like this dipping sauce, you can make another version by mixing fish sauce, minced garlic, sugar, chili, and lemon juice.
Assemble Cha Ca La Vong on a plate and sprinkle with roasted peanuts. You can serve it with rice noodles or steamed rice.

Nutrition

Calories: 630kcal

Keyword authentic Vietnamese food, dill fish, fish sauce dressing, healthy recipes, turmeric fish

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The dish has garnered international recognition, being featured in Patricia Schultz’s book 1,000 Places to See Before You Die and praised by food critics for its complex flavors. It represents a significant aspect of Vietnamese culinary heritage and is cherished by both locals and tourists visiting Hanoi.

Pairing suggestions

1. Beverage Pairings:

Rice Liquor: A traditional choice that complements the dish’s flavors well, especially on cooler days.
Light Beers: A crisp lager can balance the richness of the fish and herbs.
Herbal Teas: Refreshing teas can cleanse the palate between bites.

2. Side Dish Pairings

Pickled Vegetables
- Crisp young papaya strips
- Pickled pearl onions
- Fermented mustard greens
Herb Platters:
- Red perilla leaves
- Fish mint
- Vietnamese balm
- Young banana flowers
Complementary Condiments:
- Crushed roasted peanuts
- Chili-lime sauce
- Fermented shrimp paste

3. Rice Vermicelli or steamed rice

Contents

Cha Ca La Vong recipe