Chả Cá Lã Vọng
Chả Cá Lã Vọng is a vivid, aromatic dish of turmeric-stained fish quickly seared and tossed with plenty of dill and scallions. Served over soft rice vermicelli with peanuts, herbs, and lime, it is savoury, bright, and deeply fragrant with a signature Hanoi character.
Ingredients
Fish and marinade
- 300 gcatfish fillet, skinless, cut into 3 cm pieces
- 2 tspground turmeric
- 10 ggalangal, finely grated
- 2 clovesgarlic, finely minced
- 1 smallshallot, finely minced
- 1 tbspfish sauce
- 1 tspshrimp paste
- 1 tspsugar
- 1 tbspneutral oil
- 1/4 tspground black pepper
Noodles and herbs
- 100 gdried rice vermicelli
- 40 gdill, cut into 4 cm lengths
- 4scallions, cut into 4 cm lengths
- 30 groasted peanuts, roughly chopped
- 10 gfresh coriander leaves
Cooking and serving
- 2 tbspneutral oil
- 1lime, cut into wedges
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •If you can find hemibagrus or snakehead, they are more traditional than catfish, but catfish is a practical and delicious substitute.
- •Do not overcrowd the pan; if necessary, sear the fish in two batches to keep it frying rather than steaming.
- •A small tabletop burner or cast-iron pan brought straight to the table gives the classic sizzling presentation.
- •For extra authenticity, serve with mắm tôm dipping sauce on the side if you enjoy its strong flavour.
Background
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.
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