📝 About This Recipe
Hailing from a legendary century-old restaurant in Hanoi, Cha Ca La Vong is a vibrant celebration of turmeric-marinated fish sizzled in a pan with mountains of fresh dill and spring onions. This iconic Northern Vietnamese specialty offers a mesmerizing contrast of textures, combining buttery, earthy fish with crunchy peanuts and silky rice vermicelli. It is an interactive dining experience that fills the room with the intoxicating aroma of galangal and shrimp paste, transporting your senses to the bustling streets of the Old Quarter.
🥗 Ingredients
The Fish and Marinade
- 1.5 lbs Firm white fish (Monkfish, Catfish, or Cod) (cut into 1.5-inch cubes)
- 3 tablespoons Fresh galangal (peeled and finely minced or pounded into a paste)
- 1 tablespoon Fresh turmeric (finely grated (or 1 tsp turmeric powder))
- 2 tablespoons Greek yogurt or fermented rice (mẻ) (to tenderize and add tang)
- 2 pieces Shallots (minced)
- 2 tablespoons Fish sauce (Nuoc Mam) (high quality)
- 2 tablespoons Neutral oil (plus more for frying)
The Sizzle
- 3 large bunches Fresh dill (thick stems removed, roughly chopped into 2-inch lengths)
- 10 stalks Spring onions (Scallions) (cut into 2-inch lengths, whites split lengthwise)
The Dipping Sauce (Mam Nem)
- 2 tablespoons Vietnamese fermented shrimp paste (the heart of the dish)
- 1 piece Lime juice (freshly squeezed until frothy)
- 1 tablespoon Sugar (to balance the salt)
- 1-2 pieces Bird's eye chili (minced)
- 1 clove Garlic (minced)
Accompaniments
- 1 lb Rice vermicelli (Bun) (cooked and cooled)
- 1/2 cup Roasted peanuts (crushed)
- 1 handful Fresh mint and Thai basil (washed and picked)
- 2 pieces Rice crackers (Banh Da) (toasted and broken into shards)
👨🍳 Instructions
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1
In a large bowl, whisk together the minced galangal, grated turmeric, yogurt, minced shallots, fish sauce, and 2 tablespoons of oil to create a thick, aromatic marinade.
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2
Pat the fish cubes dry with paper towels—this is crucial for a good sear. Toss the fish in the marinade until every piece is evenly coated. Cover and refrigerate for at least 1 hour, or up to 4 hours.
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3
While the fish marinates, prepare the dipping sauce. In a small bowl, combine the shrimp paste, sugar, lime juice, garlic, and chili. Whisk vigorously until the paste becomes light, airy, and develops a purple-grey foam on top.
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4
Cook the rice vermicelli according to package instructions. Rinse under cold water to stop the cooking and remove excess starch, then set aside to drain.
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5
Prepare the greens: Wash the dill and spring onions thoroughly. Cut them into 2-inch pieces. You want a massive pile of dill—it acts as a vegetable in this dish, not just a garnish.
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6
Preheat your oven to 400°F (200°C) or prepare a charcoal grill. Traditionally, the fish is par-grilled to lock in the flavor before the final table-side sear.
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7
Place the marinated fish on a wire rack over a baking sheet. Roast for 8-10 minutes until the fish is just cooked through and the edges are starting to char slightly.
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8
To serve, bring a portable burner or a heavy cast-iron skillet to the center of the dining table. Heat 3-4 tablespoons of oil over medium-high heat.
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9
Add the par-cooked fish to the hot skillet. Let it sizzle for 1 minute to get a crispy golden crust from the turmeric marinade.
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10
Add the entire mountain of dill and spring onions directly on top of the fish. Use chopsticks to gently toss the greens with the fish for 2 minutes until the herbs are wilted and aromatic.
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11
To assemble your bowl, take a handful of vermicelli, add a piece of fish, a generous amount of the wilted herbs, some fresh mint, a sprinkle of peanuts, and a piece of rice cracker.
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12
Drizzle the frothy shrimp paste sauce over the bowl, toss everything together, and enjoy while the fish is piping hot.
💡 Chef's Tips
Use Monkfish if available; its lobster-like texture holds up beautifully and doesn't flake apart in the pan. Don't be afraid of the dill—it may seem like a lot, but it wilts down significantly and provides the signature flavor. If you find fermented shrimp paste too strong, you can substitute it with a classic Nuoc Cham (fish sauce, lime, sugar, water) dipping sauce. Ensure your turmeric and galangal are fresh for the most vibrant color and earthy depth. Use a cast-iron skillet if possible, as it retains the high heat necessary for the perfect table-side sizzle.
🍽️ Serving Suggestions
Pair with a crisp, cold Vietnamese lager or a dry Riesling to cut through the richness of the oil. Serve with extra lime wedges on the side to brighten the fermented flavors. Add a side of pickled carrots and daikon for an extra crunch and acidic pop. Provide individual bowls so guests can customize their ratio of noodles to herbs and fish. Finish the meal with a warm cup of Vietnamese lotus tea.