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Chả Cá Lã Vọng
Hanoi Turmeric Fish with Dill
An iconic Hanoi street food dish featuring firm white fish marinated in turmeric and spices, grilled, and then finished tableside with generous amounts of fresh dill and scallions. Served with rice vermicelli, roasted peanuts, fresh herbs, and a pungent shrimp paste dipping sauce.
🧂 食材
- 600 g Firm white fish fillets(Such as cod, halibut, or tilapia, cut into 1.5-inch pieces)
- 2 tbsp Ground turmeric(For marinade and finishing)
- 1 tbsp Galangal(Finely minced or grated (substitute ginger if unavailable))
- 2 tbsp Fish sauce(For marinade and finishing)
- 2 medium Shallots(Finely minced)
- 3 cloves Garlic(Finely minced)
- 1 tsp Sugar
- 1/2 tsp Black pepper(Freshly ground)
- 1 large bunch Fresh dill(About 4 cups, roughly chopped, divided)
- 6 Scallions(White and light green parts only, cut into 1-inch pieces, divided)
- 4-6 tbsp Vegetable oil or clarified butter(For cooking)
- for serving Roasted peanuts(Roughly chopped)
- for serving Rice vermicelli noodles(Cooked according to package directions)
- for serving Fresh herbs(Such as mint, cilantro, and Thai basil)
- for dipping Mam tom (fermented shrimp paste)(See tips for preparation)
- for serving Lime wedges
👨🍳 步驟
- 1
Prepare the marinade: In a bowl, combine turmeric, minced galangal, 1 tbsp fish sauce, minced shallots, minced garlic, sugar, and black pepper. Mix well to form a paste.
⏱️ 5 minutes - 2
Marinate the fish: Add the fish pieces to the marinade and gently toss to coat evenly. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 4+ hours - 3
Prepare the dill and scallions: Roughly chop the fresh dill. Cut the white and light green parts of the scallions into 1-inch pieces. Reserve about half of the dill and scallions for the final cooking stage.
⏱️ 5 minutes - 4
Grill the fish: Preheat your grill or broiler to medium-high heat (about 200-230°C / 400-450°F). Thread the marinated fish pieces onto skewers or place them on a grill basket. Grill for about 3-4 minutes per side, until the fish is about 70% cooked and slightly charred. The fish should still be firm but not fully cooked through.
⏱️ 8 minutes - 5
Prepare the dipping sauce (Mam Tom): In a small bowl, combine mam tom with a squeeze of lime juice, a pinch of sugar, and a small amount of minced chili (optional). Stir vigorously until well combined and slightly frothy. Adjust seasoning to taste. Some prefer to add a splash of warm water or a bit of sautéed garlic.
⏱️ 5 minutes - 6
Tableside finishing: In a heatproof skillet or a traditional Vietnamese charcoal grill pan, heat 2-3 tbsp of oil or clarified butter over medium-high heat until shimmering. Add half of the chopped dill and scallions and sauté for about 30 seconds until fragrant. Add the partially grilled fish pieces and the remaining 1 tbsp fish sauce. Gently stir-fry, tossing the fish with the dill and scallions, until the fish is completely cooked through and the dill is wilted and vibrant green, about 5-7 minutes. Add more oil if the pan becomes dry.
⏱️ 10 minutes - 7
Serve immediately: Arrange the cooked fish with dill and scallions on a platter. Serve hot alongside cooked rice vermicelli noodles, roasted peanuts, fresh herbs, lime wedges, and the prepared mam tom dipping sauce. Guests can assemble their own bowls by combining noodles, fish, herbs, and dipping sauce.
⏱️ 5 minutes
💡 專業提示
- ✓The interactive tableside cooking is a signature element of this dish, making it a communal and engaging dining experience.
- ✓Fresh dill is crucial for the authentic flavor of Chả Cá Lã Vọng. Don't skimp on it!
- ✓Mam tom (fermented shrimp paste) has a very strong aroma and flavor. If you are new to it, start with a small amount and add more to your liking. Preparing it with lime, sugar, and sometimes a touch of chili or sautéed garlic helps to balance its intensity.
- ✓Ensure your fish is cut into uniform pieces for even cooking.
- ✓If grilling is not an option, you can broil the fish or pan-sear it before the final tableside cooking.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- While firm white fish is traditional, other seafood like shrimp or firm tofu can be used.
- For a milder flavor, reduce the amount of mam tom or use a milder fish sauce.
- Some modern interpretations may include other aromatics like lemongrass in the marinade.