Cooking Lucid
Cha Ca La Vong
Turmeric-marinated fish sizzled with dill, scallions, and peanuts at the table. A legendary Hanoi dish served sizzling in a cast-iron skillet.
Prep 20 min
Cook 15 min
Total 35 min
Serves 4
Ingredients
Step 1 — Marinate the fish
- 1.5 lbs firm white fish (catfish or snapper, cut into chunks)
- 2 tbsp fish sauce
- 1 tbsp turmeric
- 1 tbsp galangal or ginger (minced)
- 4 garlic cloves (minced)
- 2 tbsp vegetable oil
Step 2 — Sizzle and serve
- ½ cup fresh dill (chopped)
- 4 scallions (cut into 2-inch pieces)
- ¼ cup roasted peanuts (crushed)
- Rice vermicelli
- Rice paper wrappers
- Shrimp paste sauce (mam tom)
- Lettuce and herbs
Instructions
- 1
Marinate fish
Toss fish with fish sauce, turmeric, galangal, garlic, and oil. Marinate 30 minutes.
- 2
Sizzle at the table
Heat oil in a cast-iron skillet over high heat. Add fish and cook without moving 3 minutes until golden. Flip, add scallions and half the dill. Cook 3 more minutes.
- 3
Serve
Top with remaining dill and peanuts. Serve sizzling with vermicelli, rice paper, herbs, and shrimp paste sauce for wrapping.
Nutrition per serving: 360 cal · 34g protein · 12g carbs · 20g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
