Mai

Also known as Chả cá Thăng Long, this is a true Hà Nội dish that is almost unmatched in its flavor profile. Its place stands firm in the hearts of many Hanoians.

It was also a source of confusion for me when I was younger. You see, the word “chả” is normally used to refer to a patty of some kind so growing up, I thought that this dish was fried fish patties (which in actually, and you can see why this is confusing, is just called “chả cá”) and always told my family I hated it.
About 12 years ago, when my family and I were in Hà Nội, I finally agreed to go have some for lunch and to my surprise, it was this incredible dish instead.

The soft flaky fish is seasoned with turmeric, galangal, lemongrass, and 7 other ingredients. A little extra? Maybe. Mindblowingly delicious? ABSOLUTELY. Lăng fish is traditionally used in Vietnam, but if you’re not in Southeast Asia, it’s highly unlikely you will find it even in your Asian grocery stores. Worry not- catfish or tilapia are fine replacements.

The fish is grilled or baked to cook just the outside, then added to a hot pan in the middle of the dinner table along with a whole lot of fresh dill and green onions to finish. It is then served with bún noodles, crunchy peanuts, and a mắm tôm (fermented shrimp paste) based dipping sauce. The shrimp paste is definitely and acquired taste- if you’re not up for it, use fish sauce and the dish will still taste amazing.

The explosion of flavors and textures in this dish is incredible. Your tastebuds and brain will be overwhelmed and delighted in the best way!

Chả cá Lã Vọng • Turmeric Grilled Fish & Dill

Course: MainCuisine: VietnameseDifficulty: Medium

Makes

2

servings

Prep time

30

minutes

Cooking time

30

minutes

Resting Time

1

hour 

Total Time

2

hours 

Ingredients

• 1 lb 1 fish (catfish or tilapia are good choices)

• Vegetable oil

• Marinade

• 1 piece 1 turmeric root the size of your thumb (Alternative: 2 tsps of turmeric powder)

• 3 tbsp 3 water

• 3 tbsp 3 galangal – minced (alternative: ginger)

• 1 tsp 1 ground black pepper

• 1 tsp 1 salt

• 1 tbsp 1 MSG (Alternative: 2 tsps bouillon powder or add 1 tsp salt)

• 2 tbsp 2 fresh dill – minced

• 2 tbsp 2 shallot – minced

• 1 tbsp 1 lemongrass – minced

• 2 tbsp 2 mẻ (fermented rice – alternative: plain yogurt)

• 2 tsp 2 mắm tôm (fermented shrimp paste – optional)

• For serving:

• 1 bunch 1 dill

• 1 bunch 1 green onion

• 2 portions 2 bún – rice vermiceli noodles

• 1/2 cup 1/2 roasted unsalted peanuts

• Dipping sauce

• 1 tbsp 1 shrimp paste (Alternative: replace with fish sauce and skip MSG)

• 1/2 tsp 1/2 MSG

• 1 tbsp 1 lime juice

Directions

• If using fresh turmeric: peel, mince, then blend the turmeric with the water, then strain through a cheesecloth or sieve to extract the ‘juice’.
  If using turmeric powder: mix with water.
• Cut the fish into bite size pieces (remove any bones if necessary)
• Add the fish, turmeric juice, and remaining ingredients in the Marinade section in a large bowl. Mix to combine well, cover, and let sit in the fridge for at least 1 hour.
• Cut green onions and dill into 5 inch/2 cm lengths. Prepare the vermicelli noodles, peanuts, and lime for serving. Whisk together the ingredients for the dipping sauce.
• Preheat the oven to 350°F (175°C) or fire up the grill.
• Add the fish in a single layer on a baking sheet.
• Bake/grill, flipping in the middle, until the pieces have formed a nice golden outer layer- about 5-7 minutes on each side.
• If you have a portable cooktop, this is best done at the table so you can cook in multiple smaller batches and eat right away:
  Heat some vegetable oil in a pan.
• Add the fish, green onions, and dill. Sauté until greens are wilted.
• Add fish & greens to a bowl of vermicelli noodles, sprinkle with peanuts, and serve with dipping sauce.

Notes

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