Chả Cá Lã Vọng Recipe

Chả cá lã vọng, aka Vietnamese turmeric fish with dill, is a perfect combination of white fish and traditional spices from the food culture of Vietnam. A marinade made from turmeric, galangal, and shrimp paste (or fish sauce) gives the fish a special flavor and a beautiful golden color.

Chả cá lã vọng is a Northern Vietnamese delicacy served with fresh herbs and vermicelli noodles, providing you with a fulfilling meal. Sweet, sour, and savory with a touch of umami flavor, it will satisfy even the pickiest foodies.

Chả Cá Lã Vọng – A Dish With More Than 100 Years Of History

Chả cá Lã Vọng is a creation of the Doan family, who lived in Hanoi back when Vietnam was still a French colony. Although the Doan used to make this dish for the resistance army, it was not until 1871 that they officially opened a restaurant and started selling this delicacy to the locals.

Lã Vọng (Lu Wang) was the title of Jiang Ziya, a historical figure in ancient China. The locals gave the Doan family’s specialty this name since there was always a statuette of Lu Wang in their restaurant.

In general, chả cá Lã Vọng consists of white fish fillets marinated in a mixture of turmeric, galangal, and shrimp paste, then grilled and fried with fresh herbs. Not only does the marinade provide an out-of-this-world flavor, but it also coats the fish in a beautiful golden color.

Cooking Equipments for Making Chả Cá Lã Vọng

I believe the above introduction has convinced you to make this iconic Vietnamese turmeric fish with dill and noodles, and here are all the necessary kitchen tools.

Ingredients of Chả Cá Lã Vọng

Prepare the following ingredients to make the most authentic recipe of turmeric fish with dill and noodles. Some of them might be a bit hard to find, but worry not; there are viable alternatives.

Steps of Making Chả Cá Lã Vọng

Let’s get to the kitchen and turn your fish fillets into a delectable chả cá Lã Vọng.

Step 1: Prepare The Ingredients

Cut the fish fillets into bite-sized square pieces that are about 0.5 inches thick.

Cut ¾ of the dill into pieces and mince the remaining dill leaves. You’ll use the minced leaves to marinate the fish later.

Cut the green part of the scallions into bite-sized pieces and julienne the white stalks. The white parts have a slightly pungent taste which you can reduce by soaking them in iced water.

Mince the shallots, garlic, and lemongrass.

Remove the chili peppers’ stems. Cut the peppers into thin slices.

The com me that I use has already been filtered. If yours is unfiltered, you’ll need to puree it and pass it through a sieve. Skip this step if you’re using plain yogurt.

Step 2: Make The Turmeric And Galangal Juice

Wash the galangal roots, then crush or grind them. Save 1 tablespoon of ground galangal for adding to the fish marinade. Strain the galangal using a straining bag to squeeze out the juice.  

Likewise, rinse to clean the turmeric and crush or grind them. Squeeze out the turmeric juice and get rid of the leftover pulp.

I highly recommend wearing food prep gloves while juicing turmeric. Otherwise, your hand will turn yellow. Besides doing this step manually, you can also use a juicer if you have one to save time.

Step 3: Marinate The Fish

Put the fish in a large bowl. Season the fish with a mixture of:

Mix well and allow the fish to marinate for 1 hour in a refrigerator.

Step 4: Blanch The Noodles

While waiting for the fish to absorb the spices, bring a pot of water to a boil and add a little cooking oil. Blanch the noodles in the boiling water and put them in a bowl of cold water. Drain the noodles and proceed to make the dipping sauce.

Step 5: Make The Dipping Sauce

Mix 3 tablespoons of shrimp paste with 2 tablespoons of sugar and 2 tablespoons of kumquat juice. Stir well until you see small bubbles in the sauce. Then, add the minced garlic and sliced chili.

Feel free to adjust the sauce’s saltiness depending on your preference.

Step 6: Bake The Fish

Line a baking tray with aluminum foil. Brush a thin layer of oil on the foil to prevent the fish from sticking. Place the marinated fish in the lined tray.

Preheat your oven to 390°F (200°C) for 10 minutes. Then, bake the fish at that temperature for 15 minutes.

Take the fish out of the oven and check their doneness. They are ready for the next step if the surface is slightly golden.

Step 7: Fry The Fish

Place a pan on the stove and heat some cooking oil or fat. When the oil is heated, add the baked fish and fry them until golden brown on both sides.

Next, add the scallions (both leaves and stems) and dill to the pan. Stir gently for 30 seconds.

Turn the heat to the lowest level to keep the fish hot while eating. You can also turn off the heat but keep the pan on the stovetop.

The Best Way To Serve Chả Cá Lã Vọng

Chả cá Lã Vọng is traditionally served with roasted peanuts, shrimp paste, and vermicelli noodles. Bánh đa nướng (toasted rice paper) is also an excellent addition. There are 3 common ways to enjoy this dish:

Useful Tips to Improve Your Chả Cá Lã Vọng

The tips in this part will give you an easier time in the kitchen while making this Vietnamese noodle dish with turmeric fish and dill.

Have The Best Meal With Chả Cá Lã Vọng!

Chả cá Lã Vọng is among the most iconic dishes in Northern Vietnamese cuisine. Today, its popularity has spread to other regions in the country as well, and for good reasons. Once you’ve given this delicacy a try, I’m sure you’ll want to make it over and over again.

It would be a big mistake to skip this delicacy, especially if you were a fan of aromatic and flavorsome fish dishes. Now that you’ve reached the final part of today’s post, don’t forget to drop it a like and share this delectable recipe with other people!