Cha Ca La Vong / Hanoi Fried Fish with Dill
Growing up, the smell of turmeric and dill wafting through the house meant one thing — we were having Cha Ca La Vong for dinner. It’s a dish that immediately transports me back to childhood when family meals were a celebration of vibrant flavors and time spent together. And if you've noticed a common theme
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb White Fish Filet
- 1 tsp Turmeric Powder
- 1 tsp Grated Galangal Root
- 1 tsp Chicken Bouillon
- 1 tsp Sugar
- 1 tsp Fermented Shrimp Paste
- 1 tbsp Oil
- Oil (For Frying)
- 2 tbsp Fermented Shrimp Paste
- 2 tbsp Sugar
- 2 tbsp Filtered Water
- 1 Lime (Juice)
- 1/2 tbsp Minced Garlic
- 1 -2 Thai Chili, Chopped
- Dill
- Green Onion
- Vermicelli Noodles
- Peanuts (Optional)
Instructions
- 1
Cha Ca La Vong
- 2
Cut white fish filet into bite-sized pieces. In a large bowl, marinate the fish with turmeric powder, grated galangal root, chicken bouillon, sugar, fermented shrimp paste, and oil. Mix well to ensure the fish is evenly coated
- 3
Cover and let the fish marinate in the fridge for 15-30 minutes
- 4
Then, add a generous amount of oil to a large skillet or pan on medium-high heat. Heat the oil to 350F
- 5
Add the marinated fish and lightly fry for 2-3 minutes on both sides or until golden brown
- 6
Remove the fish from the pan, and turn off the heat. While the oil is still hot, add in the dill and green onion and cook for 10-15 seconds to allow them to soften and release their aroma
- 7
Mam Tom Dipping Sauce:
- 8
In a small bowl or container, combine fermented shrimp paste, sugar, and filtered water
- 9
Add the lime juice, minced garlic, and finely chopped Thai chili. Mix well and adjust seasoning to taste
- 10
Serve:
- 11
Serve the fish with dill and green onions on a sizzling skillet or plate. Garnish with more fresh dill, green onions, and roasted peanuts (optional)
- 12
Pair with vermicelli noodles and mam tom dipping sauce, and enjoy!