Vietnamese Turmeric Grilled Fish (Chả Cá Lã Vọng)

What is Chả Cá Lã Vọng?

Chả cá Lã Vọng is a famous Hanoi dish of turmeric-marinated fish that's seared and tossed with lots of fresh dill and green onions. It's served with rice vermicelli, fresh herbs and a dipping sauce.

This was a speciality dish of Mama's (grandma) - we would have it on special dinner nights. The fish would be prepped ahead of time and cooked using a gas burner stove in the middle of the family dinner table when serving. What a treat it was 🙂

Vietnamese Turmeric Grilled Fish (Chả Cá Lã Vọng)

Print Recipe

Ingredients

For the fish marinade

• 1.5 lb catfish fillets
• 1 shallot minced
• 4 cloves garlic minced
• ½ teaspoon turmeric powder
• 2 teaspoon fish sauce
• ½ teaspoon sugar
• ⅓ teaspoon MSG
• 1.5 tablespoon cooking oil

When cooking the fish

• 2 green onions cut into 2" pieces
• 4 sprigs dill cut into 2" pieces
• 2 tablespoon cooking oil
• ¼ white onion

To serve

• Rice vermicelli noodles bun
• Fresh Vietnamese herbs
• "Mam Tom" sauce with lime, sugar, peppers
• Roasted peanuts

Instructions

• Start by marinating your fish with all the ingredients listed "for the fish marinade" - allow this to marinate for at least 15 minutes or overnight.
• To cook, add 2 tablespoon cooking oil to a large skillet or pan over medium-high heat.
• Add your green onion and white onion. Cook for 30 seconds.
• Add your marinated fish and allow to cook for 9-10 minutes (or until the fish is fully cooked).
• Add your dill and turn off the heat. Stir to combine and top with roasted peanuts.
• Serve this fish hot with a side of rice vermicelli noodles, fresh Vietnamese herbs, and Mam Tom sauce (mix of shrimp paste, lime, thai peppers, and sugar)