Vietnamese Turmeric Fish (Cha Ca La Vong)
This Vietnamese Turmeric Fish is a traditional dish from Hanoi. It includes fish seasoned with turmeric, dill, and green onions, all served in a vermicelli bowl.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb tilapia (cut into 1 1/2 inch pieces)
- 1 tsp turmeric powder
- 2 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tsp granulated sugar
- 1 tbsp fish sauce
- 2 tbsp shallots (minced)
- 1 tbsp dill (minced)
- 1 stalk green onion (minced)
- 1 package vermicelli noodles
- 1 head lettuce
- mint
- 2 tbsp peanuts (toasted and chopped)
- 1/3 cup Vietnamese dipping sauce
- 2 tbsp fried shallots (optional)
Instructions
- 1
Add the tilapia to a bowl with all the ingredients through the fish sauce. Mix and marinate for 15 minutes. Make sure the fish is coated in the marinade.
- 2
While the tilapia is marinating, prep your other ingredients. Mince your shallots, dill, and green onions. Cook your vermicelli noodles.
- 3
After the tilapia is done marinating, heat 2 tablespoons of oil over medium high heat. Add in the shallots and cook for a minute until they are shiny. Add the tilapia and marinade to the pan. Cook the tilapia for 2 minutes on each side.
- 4
Add in the dill and green onion. Cook for another 30 seconds. Remove from the heat.
- 5
Assemble your vermicelli bowl! Add vermicelli and lettuce to a bowl. Top with tilapia, fried shallots, mint and peanuts. Drizzle Vietnamese dipping sauce over the top and serve.