Chả Cá Lã Vọng (Hanoi Turmeric & Galangal Seared Fish on a Bed of Sizzling Dill & Scallions) – Authentic Vietnam Recipe
So famous in Hanoi that an entire street is named after it: golden turmeric fish served sizzling over mountains of fresh dill.
- Country of Origin
- 🇻🇳 Vietnam (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Firm white fish fillets marinated in turmeric, 2 bunches fresh dill and scallions wilted in the skillet, Rice vermicelli and roasted peanuts, Turmeric, Galangal/ginger
Ingredients for Chả Cá Lã Vọng (Hanoi Turmeric & Galangal Seared Fish on a Bed of Sizzling Dill & Scallions) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white fish fillets marinated in turmeric, prepped into bite-sized pieces
- 1.5 cups 2 bunches fresh dill and scallions wilted in the skillet, washed and trimmed
- 1 cup rice vermicelli and roasted peanuts
- 1 medium onion and 3 cloves garlic, finely minced with turmeric
- 1.5 tbsp traditional Vietnam seasoning (galangal/ginger, garlic, lime-chili sauce)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and turmeric for 2–3 minutes until softened and fragrant.
- Add firm white fish fillets marinated in turmeric and 2 bunches fresh dill and scallions wilted in the skillet along with galangal/ginger, garlic, lime-chili sauce, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with rice vermicelli and roasted peanuts and serve straight from the skillet.