Vietnamese turmeric dill fish


Published: Sep 1, 2020 · Modified: May 4, 2021 by Jessica · 4 Comments · This post may contain affiliate links.

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phụ thân Ca La Vong is also known as Vietnamese Turmeric Fish with Dill. It"s made of firm white fish that"s been marinaded in a turmeric & fish sauce paste. It"s paired with caramelized onions, fresh dill, and crushed peanuts for a wonderfully fragrant meal. Vermicelli noodles and fish dipping sauce (nuoc cham) are also a must!


What is thân phụ Ca?

Cha Ca is a traditional dish from Hanoi in northern Vietnam. The signature flavors come from the delicious marinade: turmeric, fish sauce, galangal, sugar, và ginger. The marinaded fish is served tableside on a sizzling cast iron. The smell of grilled fish, fresh dill, và green onion is absolutely irresistible! phụ thân Ca is always served with bún (vermicelli noodles), fresh greens, roasted peanuts, & either mâm tôm (shrimp paste) or nuoc cham on the side for dipping.

Oftentimes, you"ll see the full name of the dish as "Cha Ca Thang Long" or "Cha Ca La Vong". Thân phụ ca translates to "grilled fish". Thang Long, which means "Soaring Dragon", is the former name of Hanoi prior to 1831. Meanwhile, La Vong is the restaurant that came up with this dish. Both names are still used & refer khổng lồ the same recipe.

An Authentic Vietnamese Recipe

My parents are originally from Hanoi và growing up, I remember them ordering this dish every chance they could. However, I didn"t appreciate phụ vương Ca La Vong until I was in my mid-20"s. But I made up for it by even getting my husband addicted lớn this mouthwatering meal!

In this version, I modified my mom"s recipe lớn make Vietnamese Turmeric Fish a little simpler and more accessible for the home cook. Catfish is most commonly used these days, but I"ve tried it with tilapia and cod as well and they taste just as delicious. I"ve also simplified the marinade by leaving out galangal, which can be difficult to lớn find. Galangal is similar lớn ginger, but has a sharper, most citrus-y flavor. If you can find it, throw in a couple tablespoons to the marinade.

Everything in this recipe comes together really quickly. The hardest part is waiting for the marinade, but it creates the most fragrant và flavorful fish. This is perfect for a refreshing summer meal or if you"re in the mood khổng lồ try something new! After all, what could go wrong when fish & noodles are involved? As one of Vietnam"s iconic dishes, it"s definitely a must-try!



The best part of this recipe? All of these ingredients are easy khổng lồ find!

Firm trắng fish: Catfish is most commonly used these days, but tilapia, cod, or sea bass will also work. Ginger & garlic: Plenty of fresh aromatics to give the fish subtle flavor.Turmeric: Gives the fish a beautiful màu sắc while providing an earthy flavor.Fish sauce: Each brand of fish sauce is different. My favorite is Red Boat, which is more concentrated. Adjust as needed.Oil: Avocado oil is my favorite oil lớn cook, fry, and sauté with because of its high smoke point (500°F).Vermicelli noodles: Make sure lớn buy the thin vermicelli rice noodles. Onion and green onion: More aromatics!Fresh dill: So wonderfully fragrant & the star ingredient, in my opinion. Roasted peanuts: to give some crunch & saltiness. Cilantro: A final layer of freshness for garnish.

For the Nuoc Cham

Sugar: Let it dissolve in warm water before adding in the remaining ingredients.Fish sauce: Again, each brand is different so tweak the proportions as needed.

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Lime juice: Freshly juiced is key here! Garlic: The longer the minced garlic sits in the fish sauce, the more flavor it"ll give off.Optional add-ins: chiles, pickled carrots và daikon, red chili pepper flakes

How to Make Turmeric Fish with Dill

This dish is really easy and once you start cooking, it comes together in just minutes!

Make the marinade. Whisk together the ginger, garlic, turmeric, fish sauce, and oil và rub onto the seasoned fish.Let the fish marinade. If you"re going to marinade for more than an hour, place the fish back into the fridge.Prepare the accouterments. Wash and chop all the veggies and cook the noodles. Make the nuoc cham. Let it cool in the fridge until the dish is ready lớn be served.Grill the fish & herbs. Then serve them all separately lớn assemble at the table.

Storing Leftovers

If you"ve got leftover Turmeric Fish, store each element separately if you can. Store the grilled fish and vermicelli noodles in separate air-tight containers. Both will last in the fridge for up to 5 days. I bởi vì not recommend freezing it.

For the nuoc cham, I recommend storing it in a canning jar. It"ll last for a month in the fridge. Each time you reuse it, stir well khổng lồ redistribute the garlic & spices that may have settled on the bottom.


What bởi I vị With Leftover Nuoc Cham?

Nuoc cham is the golden elixir of Vietnamese cuisine! It"s pungent, citrusy, and goes will with practically everything. In the recipe, I scaled it down khổng lồ better match the proportions of this dish. But I usually make a double batch every month khổng lồ have readily available.

You will see that nuoc cham is very prominent in Vietnamese cuisine. It"s served with banh cuon (rice paper rolls)⁣, banh xeo (Vietnamese crepes), bun (vermicelli noodles), nem nuong (spring rolls), and more! If you have leftovers from this recipe, try it on đứng đầu of your eggs. Cook more vermicelli noodles, địa chỉ cửa hàng eggrolls, and pour the Nuoc Cham in khổng lồ make Bun cha Gio. Use it as a dipping sauce for dumplings, wontons, eggrolls, or spring rolls! It"s a great finishing touch lớn several dishes, Vietnamese or not.

Make It In Advance

If you want to make Vietnamese Turmeric Fish in advance, make the vermicelli noodles up to lớn a day in advance and store in the fridge. Nuoc cham stores well - you can make a big batch and store in the fridge for a month. The day of, prep all the ingredients but don"t cook the fish until you"re ready to serve. The sizzling, freshly grilled smell and taste is a big component of this dish! It"s best served fresh.


Looking For More?

Asian food is my favorite to cook and experiment with. It"s so fun discovering the flavors và techniques of my heritage. Here are some more Asian recipes that I can"t get enough of: