Chả Cá Lã Vọng

Nutrition · per serving

Steps

1. 1

   Bring a medium pot of water to the boil for the vermicelli. While it heats, cut the catfish into even pieces so they cook at the same rate. In a bowl, mix the turmeric, galangal, garlic, shallot, fish sauce, shrimp paste, sugar, 1 tablespoon oil, and black pepper into a paste, then coat the fish thoroughly. Let it stand for 10 minutes at room temperature while you prepare the remaining ingredients.

   300 g catfish fillet, skinless, cut into 3 cm pieces2 tsp ground turmeric10 g galangal, finely grated2 cloves garlic, finely minced1 small shallot, finely minced1 tbsp fish sauce1 tsp shrimp paste1 tsp sugar1 tbsp neutral oil1/4 tsp ground black pepper
2. 2

   Cook the rice vermicelli according to package directions, usually 3-4 minutes, until just tender. Drain, rinse briefly under cool water to stop the cooking, and drain well so the noodles do not water down the pan later.

   100 g dried rice vermicelli
3. 3

   Prepare the herbs and garnishes: cut the dill and scallions if not already done, roughly chop the peanuts, pick the coriander leaves, and set the lime wedges aside for serving.

   40 g dill, cut into 4 cm lengths4 scallions, cut into 4 cm lengths30 g roasted peanuts, roughly chopped10 g fresh coriander leaves1 lime, cut into wedges
4. 4

   Heat a large frying pan or cast-iron skillet over medium-high heat until very hot. Add 2 tablespoons oil, then lay in the marinated fish in a single layer. Sear for 2-3 minutes without moving so the fish develops colour, then turn gently and cook another 2 minutes. The fish should be nearly cooked through and lightly caramelised at the edges.

   2 tbsp neutral oil300 g catfish fillet, skinless, cut into 3 cm pieces
5. 5

   Lower the heat to medium. Add the scallions and dill to the pan and toss gently with the fish for 1-2 minutes until the herbs wilt, become fragrant, and are glossy with the turmeric oil. The fish is done when it flakes easily but still looks moist.

   4 scallions, cut into 4 cm lengths40 g dill, cut into 4 cm lengths
6. 6

   Divide the vermicelli between two bowls. Spoon the sizzling fish and herbs over the noodles, scatter with chopped peanuts and coriander, and serve immediately with lime wedges to squeeze over at the table.

   100 g dried rice vermicelli30 g roasted peanuts, roughly chopped10 g fresh coriander leaves1 lime, cut into wedges

Origin & History

Chả Cá Lã Vọng is a famous Hanoi specialty dating back to the late 19th century, created by the Đoàn family, who served turmeric-marinated fish with dill to resistance fighters and locals. The dish became so renowned that the street where it was sold was renamed Chả Cá Street. Its striking use of dill and sizzling tableside service make it one of northern Vietnam’s most distinctive dishes.