Recipe: Cha Ca La Vong – Hanoi Tumeric Fish with Dill

Cha ca la vong - Hanoi Tumeric Fish with Dill

By Helen Le Published: April 25, 2013

  • Prep: 30 mins
  • Cook: 5-7 mins
  • Ready In: 1 hr 35 mins

  • Yield: 2-3 Servings

This legendary iconic dish of Hanoi is listed by a few books and TV Programs to be one of the things you have to try before you die.

  • In a mixing bowl, mix all ingredients for the marinade and combine with the fish. Mix well, cover and let marinate for at least 1 hour or overnight in the refrigerator.
  • Place the marinated fish on a tray lined with aluminium foil and bake in a preheated oven at 200°F/400°F for 5-7 minutes.
  • To make dipping sauce: Combine sugar, mam tom, cooking wine, hot oil, chilli and mix well. While constantly stirring, squeeze in juice of half a lime until it foams up.
  • On the dining table, prepare a pan with some vegetable oil heating on a portable stove, the prepared spring onion and herbs, peanuts, rice vermicelli and dipping sauce.
  • Quickly fry the fish in the hot oil (high heat) till the outside turns golden brown. Add shredded spring onion and dill.
  • To serve, place some rice vermicelli into a serving bowl. Top with fish, spring onion and dill. Drizzle some mam tom dipping sauce and some roasted peanuts for extra texture and crunch. Mix well and serve with fresh herbs.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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1 comment on “Recipe: Cha Ca La Vong – Hanoi Tumeric Fish with Dill

Tiffany Jensen

Such a lovely dish and nice video instruction. Thank you for sharing and keep up the nice work Helen.

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