🇻🇳 Vietnam recipe
Cha Ca La Vong
Hanoi's most legendary fish dish, named after the street where it has been served for over a century. Chunks of firm white fish are marinated in turmeric and galangal, then pan-fried with a mountain of fresh dill and spring onions at the table, served over rice noodles with peanuts and shrimp paste.
Prep30 mins
Cook15 mins
Serves4
Difficultymedium
Ingredients
- 600 g firm white fish fillets (catfish or snakehead), cut into 3 cm pieces
- 2 tbsp ground turmeric
- 2 tbsp galangal, finely grated
- 3 tbsp fish sauce
- 1 tbsp rice wine or dry sherry
- 1 tsp sugar
- 3 tbsp vegetable oil
- 1 large bunch fresh dill (about 150 g), cut into 5 cm lengths
- 6 spring onions, cut into 5 cm lengths
- 100 g roasted peanuts, roughly crushed
- 2 tbsp fermented shrimp paste (mam tom)
- 1 lime, juiced
- 400 g dried rice vermicelli noodles
- 1 bunch fresh cilantro
- 1 bunch fresh Vietnamese coriander (rau ram)
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 450
- Protein
- 34 g
- Carbs
- 42 g
- Fat
- 16 g
