📝 About This Recipe
Transport your senses to the bustling streets of Hanoi with this legendary dish, traditionally served at the historic La Vong restaurant. Firm white fish is marinated in a vibrant blend of turmeric, galangal, and ginger, then pan-seared and tossed with an abundance of fresh dill and scallions. It is a masterclass in Vietnamese balance, offering a symphony of earthy, herbal, and savory flavors served over silky rice vermicelli.
🥗 Ingredients
The Fish and Marinade
- 1.5 lbs Firm white fish (Monkfish, Catfish, or Cod) (cut into 1.5-inch bite-sized chunks)
- 2 tablespoons Fresh turmeric (peeled and finely grated (or 1 tbsp powder))
- 2 tablespoons Fresh galangal (peeled and finely grated)
- 2 pieces Shallots (minced)
- 3 cloves Garlic (minced)
- 2 tablespoons Fish sauce (premium quality)
- 1 tablespoon Greek yogurt or fermented rice paste (for acidity and tenderness)
- 3 tablespoons Neutral oil (divided)
The Sizzle and Garnish
- 2 large bunches Fresh dill (thick stems removed, roughly chopped)
- 6-8 stalks Scallions (cut into 2-inch lengths)
- 1/2 cup Roasted peanuts (crushed)
The Nuoc Cham Dipping Sauce
- 3 tablespoons Fish sauce
- 2 tablespoons Fresh lime juice
- 2 tablespoons Sugar
- 1/4 cup Water
- 1-2 pieces Bird's eye chili (thinly sliced)
For Serving
- 1 lb Rice vermicelli noodles (cooked according to package instructions)
- 1 cup Fresh herbs (Mint, Thai Basil, Coriander) (mixed)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the grated turmeric, galangal, minced shallots, garlic, fish sauce, yogurt, and 1 tablespoon of oil to create a thick, golden marinade.
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2
Pat the fish chunks dry with a paper towel. Add them to the bowl and toss gently to ensure every piece is thoroughly coated. Let marinate in the refrigerator for at least 30-60 minutes.
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3
Prepare the dipping sauce: In a small bowl, dissolve the sugar in warm water. Add the fish sauce, lime juice, and chili. Stir well and set aside to let the flavors meld.
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4
Cook the rice vermicelli noodles until tender, drain, and rinse with cold water. Divide them into individual serving bowls.
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5
Prepare your greens: Chop the dill into large segments and slice the scallions. Having these ready is crucial as the final cooking happens very quickly.
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6
Heat 2 tablespoons of oil in a large cast-iron skillet or non-stick pan over medium-high heat until shimmering.
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7
Place the fish chunks in the pan in a single layer. Do not overcrowd; work in batches if necessary. Sear for 3-4 minutes on one side until a golden-brown crust forms.
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8
Carefully flip the fish pieces and cook for another 2 minutes. The turmeric will release a beautiful earthy aroma.
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9
Reduce heat to medium. Pile the massive amount of dill and scallions directly on top of the fish.
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10
Gently toss the greens with the fish for 1-2 minutes until the dill has wilted slightly but remains vibrant green.
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11
Immediately transfer the sizzling fish and greens to the bowls with vermicelli, or serve directly from the hot skillet at the table for an authentic experience.
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12
Top each bowl with a generous handful of crushed peanuts and fresh herbs.
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13
Drizzle the prepared Nuoc Cham sauce over the bowl, toss everything together, and enjoy while piping hot.
💡 Chef's Tips
Always use a firm-fleshed fish; delicate fish like tilapia will fall apart during the tossing process. If you can't find fresh galangal, use ginger with a pinch of black pepper, though the flavor will be less 'piney'. Don't be afraid of the amount of dill; it seems like a lot, but it shrinks significantly and is the soul of the dish. For a truly authentic flavor, add a teaspoon of 'Mam Nem' (fermented shrimp paste) to your dipping sauce if you enjoy bold, pungent flavors. Use a cast iron skillet to get the best sear and to keep the dish sizzling when it hits the table.
🍽️ Serving Suggestions
Serve with a cold Vietnamese lager or a crisp, dry Riesling to cut through the richness of the oil. Provide a side of extra lime wedges and sliced chilies for those who want more zing. Accompany with crispy sesame rice crackers (Banh Da) for added texture. A light cucumber salad with rice vinegar makes a refreshing side to cleanse the palate.