This Vietnamese turmeric fish with dill, Chả cá Lã Vọng is a relatively simple dish with a delicious mix of flavors. The marinated fish is moist and flavorful, and enjoying the mix of fish, dill, scallions and noodles makes for a tasty, colorful meal.
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One of the things I love about many Vietnamese dishes is the combination of flavors that often have a mix of a few of salty, savory sweet and/or spicy, as well as an abundant use of herbs. This dish is a great example, with the fish marinated in a simple yet flavorful mixture, and then cooked and served with lots of dill and scallions.
It's maybe not as well known as the likes of pho or summer rolls, but it's still a dish that's well worth trying. As well as being tasty, some of the other great things about this is it uses a relatively short list of ingredients, is quick to make and is pretty healthy, too. In other words, worth finding an excuse to make.
History of Chả cá Lã Vọng
Unlike many other traditional dishes, this turmeric and dill fish actually has a relatively clear history. It dates back to the 19th century in a Hanoi restaurant that still exists to this day. "Chả cá" means grilled fish and "Lã Vọng" is the name of a statue that was in the restaurant. Being from Hanoi, cha ca La Vong sometimes goes by the name cha ca Hanoi elsewhere.
Apparently the Doan family were known for preparing grilled fish for their neighbors. In 1871, those neighbors helped the family open up their own restaurant to share their fish more widely. Initially, it was a bit of a meeting place for anti-colonial rebels. But over time, it became famous and frequented by aristocrats and French colonial troops.
Chả cá Lã Vọng was originally a colloquial name for the restaurant but the name stuck. And even the street it's on was renamed Phố Chả Cá or "grilled fish lane". Today, the original restaurant is still in operation and serves only this dish, served at communal tables. The fish is given an initial cook then the dish is finished off on tabletop charcoal burners.
Ingredients for Vietnamese turmeric fish
This dish has a relatively short list of ingredients:
- Fish - traditionally this is made with a type of catfish but most relatively fish white fish will work.
- Dill - if you need dill for something else and have lots left, this is a great way to use some up as it uses a lot! You wilt it down so it's served more like greens rather than just adding a little for flavor.
- Scallions (spring onions) - these become the other "green" in the final dish, cut into lengths and wilted down with the dill.
- Turmeric - turmeric adds the bright yellow color to the fish but also adds a certain depth of flavor.
- Garlic - this adds lots of great aromatic flavor to the marinade.
- Galangal - a close relative of ginger, this gives a lovely fresh, slightly spicy flavor. If you can't find galangal, ginger works as a good substitute. But either way, use fresh rather than dried for the best flavor.
- Shallot - this adds to the aromatic base in the marinade.
- Fish sauce - this gives lots of salty, umami flavor to the marinade. You can also use shrimp paste or a mix of both.
- ..?
Making turmeric fish at home
While you may not have a charcoal burner at home to give that smokey flavor, you can still get pretty close in recreating this dish at home. The marinade is pretty simple and adds a lovely flavor and color to the fish. You don't need to leave it too long for the flavor to sink as more comes out in cooking, too.
Then you fry to the fish to give it a slight crust and so the fish is largely cooked through. It cooks relatively quickly, but it still takes longer than the herbs which is why you give it a head start. Plus, you can get a nice slight crust on the fish.
Next you add the greens for just a couple minutes. You just want to wilt them down, which doesn't take long, then you are ready to serve.
Typically you serve the fish and greens with some rice vermicelli noodles on the side, peanuts and some sauce. You might also add in some additional fresh herbs. The traditional sauce is a type of shrimp sauce, mam tom, but it is relatively strong, and an alternative is a lighter nước chấm (nuoc cham).
You eat it by taking a little of each of the fish, greens and noodles in each bite for a lovely mix of flavors. It can be a little hard to get some of each with chopsticks, but it's well worth trying. Lean over the bowl if needed 🙂
This Vietnamese turmeric fish, chả cá Lã Vọng, is a relatively simple dish with a delicious mix of flavors. It's savory, umami, flavorful yet light. Perfect to enjoy as a light and easy meal whenever you choose.
Try more tasty fish dishes:
- Cambodian fish amok (a delicious fish curry cooked in a banana leaf)
- Sicilian swordfish with olives and capers (full of bright flavors, this dish is easy too)
- Salmon poke bowl (this seasoned raw fish dish is light, easy and adaptable)
- Plus get more Southeast Asian recipes and seafood dishes in the archives.
Vietnamese turmeric fish, Cha ca La Vong
Ingredients
To marinate fish
- ¾ lb catfish or other firm white fish eg cod, haddock, hake, monkfish
- 1 teaspoon galangal minced/grated, or ginger as substitute
- 1 clove garlic
- 2 tablespoon shallot finely chopped volume (2tbsp is around ½ medium shallot)
- 1 teaspoon dried turmeric or a little more grated fresh
- ¼ teaspoon salt
- ½ teaspoon sugar
- 1 teaspoon fish sauce
- 1 teaspoon vegetable oil or other neutral oil
For rest of dish
- 1 ½ tablespoon vegetable oil for frying, or a little more as needed
- 4 spring onions scallions, or more if small
- 6 stems dill or more if small
To serve
- 3 oz rice vermicelli noodles approximately
- 2 tablespoon unsalted roasted peanuts approximately
For nuoc cham (optional, to serve - can omit or use mam tom shrimp paste)
- ½ red chili eg Thai, or more/less to taste, finely chopped
- ½ clove garlic minced
- 2 tablespoon water
- 1 ½ tablespoon lime juice
- 1 tablespoon fish sauce
- ½ tablespoon sugar
- ⅛ teaspoon salt
Instructions
Ahead of time
- Cut the fish into strips, around 1 ½ - 2 inches deep (3 ½ - 5cm) and either the width of the fillet or half the width if it's thicker. I'd generally recommend leaving the skin on to help the pieces hold together better but remove scales. The exact size of the pieces is not too important, but you're looking for good bite-sized pieces once cooked. Grate or mince the galangal (or ginger, if substituting) and the garlic. Finely chop the shallot (or mince - you want pretty fine).
- Place the pieces of fish in a bowl and add the galangal, ginger, shallot, turmeric, salt, sugar, fish sauce and oil in the marinade. Mix everything together so the pieces of fish are evenly coated with the mixture but take care not to break up the fish pieces. Cover and refrigerate to let the fish marinate for around 30 minutes. You can prepare some of the rest of the dish in the meantime.
When ready to cook
- Trim the ends from the spring onions/scallions then cut into lengths, roughly 2 - 3 inches (5 - 7 ½cm) in length, both the white and green parts. Cut thicker parts in half length-wise as well. Remove the thicker stems from the dill then cut the top part into lengths, also around 2 - 3 inches (5 - 7 ½cm).
- Prepare the rice vermicelli noodles for serving according to packet instructions - typically you simply soak in boiling water to hydrate and soften, then drain and set aside (ideally drain as the fish cooks to be still warm). Combine the nuoc cham ingredients, if using, in a small dish.
- Warm the oil in a small-medium skillet/frying pan over a medium heat - add a little more oil if needed so you have a thin layer all over. Add the pieces of fish and fry for a few minutes either side until a lightly golden crust forms on each side and the fish is almost cooked through.
- Once the fish is seared on all sides and largely cooked, push the fish to the sides of the skillet/pan and if needed, add a little more oil in the middle. Add the spring onions/scallions and dill in the middle and wilt them down, turning over as needed so all pieces can wilt in the heat. It should only take a minute or two.
- Remove the fish and greens from the heat and serve over the rice noodles, topped with some sauce and peanuts. You may want to serve just some of the fish and greens at a time over the noodles, then take more from the shared skillet as needed (or divide the fish and greens onto separate individual dishes). To eat, pick up some of each of the ingredients then dip in sauce before eating.
Video
Notes
Nutrition
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