Chả Cá Lã Vọng Recipe (Vietnamese Turmeric Fish With Dill And Noodles)
Chả cá Lã Vọng (Vietnamese turmeric fish with dill and noodles) is among the best delicacies in the Northern part of Vietnam. It is truly a must-try for fans of fish and full-flavored recipes.
Print
Pin
Servings: 5 servings
Calories: 796kcal
Equipment
- Oven
Ingredients
- 2.2 pounds of catfish fillet
- 3 tablespoons turmeric juice
- 3 tablespoons galangal juice
- 5.3 ounces fresh galangal (for juicing)
- 5.3 ounces fresh turmeric (for juicing)
- 1 tablespoon freshly ground galangal
- 1.76 ounces garlic
- 1.76 ounces shallots
- 1.76 ounces lemongrass
- 1 bunch scallions (2.8 - 3.5 ounces)
- 1 large bunch dill (2.8 - 3.5 ounces)
- 0.35 ounces roasted peanuts
- 3 tablespoons fermented rice (cơm mẻ) or plain yogurt
- 3 tablespoons shrimp paste or fish sauce
- 1 tablespoon ground pepper
- 2 tablespoons sugar
- 1 teaspoon salt
- Vegetable oil
- 1.1 pounds of vermicelli noodles
For the dipping sauce
- 3 tablespoons shrimp paste
- 2 tablespoons sugar
- 2 tablespoons kumquat juice
- Minced garlic
- Sliced chili peppers
Instructions
- 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. Cut the green part of the scallions into bite-sized pieces and julienne the white stalks.
- Mince the shallots, garlic, and lemongrass. Remove the chili peppers' stems. Cut the peppers into thin slices. Puree and filter the cơm mẻ if needed.Wash the galangal roots, then crush or grind them. Save 1 tablespoon of ground galangal. Squeeze the juice out. Clean the turmeric and crush or grind them. Squeeze out the turmeric juice.
- Season the fish with minced dill, lemongrass, shallots, garlic, galangal juice, shrimp paste, fermented rice, turmeric juice, salt, sugar, pepper, and ground galangal.Mix well and marinate for 1 hour in a refrigerator.
- Blanch the noodles in boiling water with a little cooking oil.Put them in a bowl of cold water then drain them.
- Mix shrimp paste with sugar and kumquat juice. Stir well until you see small bubbles in the sauce. Then, add the minced garlic and sliced chili.
- Line a baking tray with aluminum foil. Brush a thin layer of oil on the foil.Place the marinated fish in the lined tray.
- Preheat your oven to 390 degrees F. Bake the fish at that temperature for 15 minutes.
- Take the fish out of the oven and check their doneness.
- 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.
- Enjoy with noodles and sauce.
Video
Notes
- The total time is for making 5 servings.
- Bánh đa nướng (toasted rice paper) is an excellent choice to serve with chả cá Lã Vọng.
- You can reduce the amount of shrimp paste used in the fish marinade to your liking. Remember to give a paste a taste-test first to see how salty it is.
- Too much turmeric will also result in the fish having a yellowish color so be aware.
- The best, and traditional way, to cook the fish is to grill them over a coal stove. However, an oven or an air fryer are great alternatives.
- Instead of baking, you can also pan-fry the fish with just enough oil to coat the pan.
- Adding sesame oil to the fish marinade can prevent the fish from drying after baking and add a little flavor.
Nutrition
Calories: 796kcal | Carbohydrates: 125g | Protein: 48g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 218mg | Sodium: 1922mg | Potassium: 1726mg | Fiber: 9g | Sugar: 12g | Vitamin A: 173IU | Vitamin C: 14mg | Calcium: 181mg | Iron: 16mg