Name: Chả cá Lã Vọng (Hanoi Turmeric Fish with Dill)
Prep time: 25 min
Cook time: 20 min
Total time: 165 min
Cuisine: Vietnam
Ingredients: 720 g firm boneless white fish, cut into 4 cm chunks (cá lăng if available; cod, sea bass or catfish are practical alternatives); 15 g fresh turmeric, finely grated; 20 g fresh galangal, finely grated; 25 ml fish sauce; 10 g fermented shrimp paste (mam tôm); 20 g plain rice flour; 2 g fine salt; 1 g ground black pepper; 30 ml neutral oil, divided; 100 g fresh dill, thick stems trimmed and cut into 5 cm lengths; 100 g scallions, cut into 5 cm lengths; 240 g dried rice vermicelli (bún); 60 g roasted unsalted peanuts, roughly chopped; 40 g fresh mint and/or Vietnamese perilla, washed and picked; 1 medium lime (about 70 g), cut into wedges; 5 g red chilli, thinly sliced (optional)

A Hanoi-style table with turmeric fish, dill, rice vermicelli, peanuts and herbs — Chả cá Lã Vọng served family-style with noodles and fresh garnishes.

Yield 4 servings

Cook 20 minutes

Passive 2 hours

Total 2 hours 45 minutes

Calories About 575 kcal per serving

Ingredients ↓

Overview

Chả cá Lã Vọng (Hanoi Turmeric Fish with Dill)

Chả cá Lã Vọng is a Hanoi dish built around firm fish, turmeric and a generous finish of dill and scallions. Recipes differ in fish, marinade and cooking method. This home version sears the fish on the stove, then briefly tosses it with herbs. Cá lăng is associated with the dish; cod, sea bass or catfish are practical firm-fish choices, not exact substitutes.

The hallmark of chả cá Lã Vọng is the combination of turmeric-scented fish and abundant dill and scallions. It is commonly associated with Hanoi, but fish species, marinade ingredients, cooking fat and the way the fish is finished vary. Some restaurants cook it at the table. This version uses a stovetop skillet so the fish can be safely checked before it is tossed with the herbs.

Use a firm, boneless fish and cut it into similarly sized chunks so it cooks evenly. The rice flour helps the marinade cling and encourages light browning. Cook in batches to avoid steaming the fish, then add the herbs only at the end so they wilt without losing their fresh fragrance.

Ingredients

Fish and marinade

720 g firm boneless white fish, cut into 4 cm chunks (cá lăng if available; cod, sea bass or catfish are practical alternatives)
15 g fresh turmeric, finely grated
20 g fresh galangal, finely grated
25 ml fish sauce
10 g fermented shrimp paste (mam tôm)
20 g plain rice flour
2 g fine salt
1 g ground black pepper

For cooking

30 ml neutral oil, divided
100 g fresh dill, thick stems trimmed and cut into 5 cm lengths
100 g scallions, cut into 5 cm lengths

For serving

240 g dried rice vermicelli (bún)
60 g roasted unsalted peanuts, roughly chopped
40 g fresh mint and/or Vietnamese perilla, washed and picked
1 medium lime (about 70 g), cut into wedges
5 g red chilli, thinly sliced (optional)

Method

Pat the fish dry. Mix turmeric, galangal, fish sauce, mam tôm, rice flour, salt and pepper. Coat the fish, cover and refrigerate for 2 hours.
Cook the vermicelli according to the package. Drain well and divide among four bowls. Prepare the peanuts, herbs, lime and optional chilli.
Heat a large heavy skillet over medium-high heat with 15 ml oil. Lift fish pieces from the marinade, letting excess drip back. Sear in a single layer in batches, about 2 minutes per side. Do not crowd the pan.
Check the thickest piece with a clean instant-read thermometer. Fish must reach 63°C. Transfer cooked fish to a clean plate and keep it separate from raw fish and marinade.
Wipe out any burnt marinade if needed. Return the pan to medium heat and add the remaining 15 ml oil. Add the cooked fish, dill and scallions; toss gently for 1–2 minutes, just until the herbs wilt.
Serve immediately over or beside the noodles, with peanuts, fresh herbs, lime and optional chilli. Offer extra mam tôm or fish sauce separately. Never serve marinade that touched raw fish unless it has been boiled thoroughly.
Refrigerate leftovers within 2 hours in shallow covered containers at or below 4°C. Reheat once to 74°C. Discard any raw-fish marinade that was not cooked.

Practical

Practical guidance

Marinate the fish for the full 2 hours in the refrigerator; do not leave it at room temperature. Cook the noodles and prepare garnishes while the fish marinates. Cook the fish shortly before serving. Mam tôm is pungent and salty. Keep any extra condiment on the side so diners can adjust their own portions. If using frozen fish, thaw it safely in the refrigerator and pat it very dry before marinating.

Troubleshooting

The fish sticks: Let the first side form a light crust before turning, and use a thin spatula. Avoid moving the pieces too soon. The fish turns watery: The pan may be crowded or the fish too wet. Pat it dry and sear in smaller batches. The herbs become limp and dark: Add them only after the fish is cooked, and toss briefly over moderate heat.

Frequently asked questions

Why use firm fish? Firm fish holds its shape when seared and gently tossed with the herbs. Can I prepare it ahead? Marinate the fish for up to 2 hours in the refrigerator. Prepare the garnishes shortly before serving, then cook the fish just before the meal. What can replace cá lăng? Use a firm, boneless white fish such as cod, sea bass or catfish. The taste and texture will differ from cá lăng.

Nutrition

Values are estimates and vary with fish species, product brands and condiments consumed.

Nutrition

Serving sizeOne quarter of the fish, noodles and garnishes
Calories575 kcal
Carbohydrate63 g
Protein42 g
Fat17 g
Fibre4 g
Sodium1,000 mg

Allergens and food safety

Contains fish, shrimp and peanuts. Fish sauce contains fish; mam tôm contains shrimp. Check product labels and cross-contact statements. Keep raw fish and its utensils separate from cooked fish, noodles and garnishes. Cook fish to an internal temperature of 63°C. Refrigerate leftovers within 2 hours at or below 4°C and reheat to 74°C. Do not use raw-fish marinade as a dip.

Serve it this way

Put the hot fish and wilted herbs beside or over the vermicelli.
Let everyone add peanuts, lime, herbs and chilli to taste.

Chả cá Lã Vọng (Hanoi Turmeric Fish with Dill)

Ingredients

Fish and marinade

For cooking

For serving

Method

Practical

Practical guidance

Troubleshooting

Frequently asked questions

Nutrition

Nutrition

Allergens and food safety

Serve it this way

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Cơm gà Hội An (Hội An Chicken Rice)

Bún riêu cua (Vietnamese Crab and Tomato Noodle Soup)