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.
Nutrition
Calories: 630kcal
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.
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