Hanoi-Style Turmeric Dill Fish

Be the first to rate

(No Ratings Yet)

Loading...

A street-food legend from Hanoi's Old Quarter, this dish features turmeric-marinated fish pan-seared with mountains of fresh dill and scallions, served sizzling over rice vermicelli with peanuts and a bright nuoc cham dipping sauce. The original Cha Ca La Vong restaurant has been ladling out the same iconic plate since 1871.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 50 gCarbs
• 4 gFiber
• 6 gSugar
• 38 gProtein
• 980 mgSodium
• 720 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the fish and marinade

• 1.5 lb catfish or swai fillets, cut into 1-inch pieces
• 3 tbsp finely grated fresh turmeric (or 2 tsp ground turmeric)
• 2 tbsp finely grated galangal (or ginger)
• 3 shallots, minced
• 4 cloves garlic, minced
• 3 tbsp Vietnamese fish sauce
• 1 tbsp palm sugar or granulated sugar
• 1 tsp freshly ground black pepper
• 2 tbsp neutral oil

For serving

• 14 oz dried rice vermicelli (bún)
• 4 large bunches fresh dill (about 4 oz), stems trimmed
• 6 scallions, cut into 2-inch lengths
• 1/2 cup roasted unsalted peanuts, coarsely crushed
• 1 tbsp neutral oil, for the pan
• Lime wedges, for serving

For the nuoc cham dipping sauce

• 1/4 cup Vietnamese fish sauce
• 1/4 cup fresh lime juice (about 2 limes)
• 3 tbsp warm water
• 2 tbsp sugar
• 3 cloves garlic, finely minced
• 1 Thai red chili, minced

Directions

1. Cut the catfish into 1-inch pieces and combine in a mixing bowl with the turmeric, galangal, shallots, garlic, fish sauce, sugar, black pepper, and 2 tablespoons oil. Toss thoroughly so every piece is coated, then cover and marinate in the refrigerator for 30 to 90 minutes.
2. While the fish marinates, prepare the nuoc cham: whisk the fish sauce, lime juice, warm water, and sugar in a small bowl until the sugar fully dissolves. Stir in the minced garlic and Thai chili and set aside.
3. Cook the rice vermicelli according to the package directions, usually 3 to 5 minutes in boiling water. Drain, rinse under cold running water to stop the cooking, and divide among four shallow serving bowls.
4. Heat 1 tablespoon oil in a large cast-iron skillet (traditionally a long oval pan set over a tabletop brazier) over medium-high heat. Add the scallions and about three-quarters of the dill sprigs and toss for 30 seconds until just wilted and aromatic.
5. Add the marinated fish along with all of its marinade in a single layer and cook for 4 to 5 minutes, turning the pieces once gently with a spatula, until the fish flakes easily and turns a deep rusty orange color.
6. Pile the remaining fresh dill on top of the fish during the final minute of cooking so it lightly steams against the hot surface and releases its fragrance.
7. Spoon the sizzling fish, dill, and pan juices over each bowl of vermicelli, scatter crushed peanuts on top, and serve immediately with nuoc cham on the side along with lime wedges.

Cook’s Notes

• Do not skip the galangal — it gives the classic Cha Ca flavor; substitute fresh ginger only as a last resort.
• For the most authentic experience, bring the hot skillet straight to the table and let diners toss the fish and dill together themselves.
• The fish is ready when it flakes easily with a fork and the turmeric has darkened to a deep brick-orange hue.
• Offer sliced banana blossom, mint, perilla, and Thai basil on the side for a true Hanoian flavor build.
• If fresh turmeric is unavailable, a 50/50 mix of ground turmeric and a pinch of paprika will mimic the color and mild earthiness.

You might also like

Asian

Southern Vietnamese Sour Fish Soup with Tamarind

Asian

Vietnamese Caramelized Fish in Clay Pot

Asian

Vietnamese Caramel Shrimp with Lemongrass and Bird’s Eye Chili

Asian

Vietnamese Crispy Spring Rolls with Rice Vermicelli Bowl