Chả cá Lã Vọng - Vietnamese Turmeric Fish with Dill

Ingredients

• 500g (1.1 lb) firm white fish fillets, cut into bite-sized pieces 500g (1.1 lb) firm white fish fillets, cut into bite-sized pieces
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 bunch fresh dill, roughly chopped 1 bunch fresh dill, roughly chopped
• 200g (7 oz) rice vermicelli noodles, cooked according to package instructions 200g (7 oz) rice vermicelli noodles, cooked according to package instructions
• Fresh herbs (mint, cilantro, Thai basil) for serving Fresh herbs (mint, cilantro, Thai basil) for serving
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 small carrot, julienned 1 small carrot, julienned
• 1/4 cup roasted peanuts, crushed 1/4 cup roasted peanuts, crushed
• Dipping sauce: Dipping sauce:
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon sugar 1 tablespoon sugar
• 1 small chili, thinly sliced 1 small chili, thinly sliced

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the fish sauce, turmeric powder, and minced garlic. Add the fish fillets and marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the marinated fish fillets and cook until golden and crispy, about 3-4 minutes per side.
3. 3.
   Remove the fish from the pan and set aside. In the same pan, add the chopped dill and cook for 1-2 minutes until fragrant.
4. 4.
   To make the dipping sauce, combine the fish sauce, lime juice, sugar, and sliced chili in a small bowl. Stir until the sugar is dissolved.
5. 5.
   To serve, divide the cooked rice vermicelli noodles among serving bowls. Top with the crispy fish fillets, fresh herbs, cucumber slices, and julienned carrot. Sprinkle with crushed peanuts and drizzle with the dipping sauce.
6. 6.
   Enjoy the Chả cá Lã Vọng by mixing all the ingredients together, ensuring each bite is a harmonious blend of flavors and textures.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and firm to maintain their texture during cooking.
• Turmeric powder — Use high-quality turmeric powder for vibrant color and flavor.
• Dill — Use fresh dill for the best aroma and taste.
• Rice vermicelli noodles — Cook the noodles according to the package instructions and rinse with cold water to prevent sticking.

Tips & Tricks

• For a vegetarian version, substitute the fish with tofu or tempeh marinated in the same turmeric mixture.
• Add a squeeze of lime juice to enhance the flavors of the dish.
• Customize the dipping sauce by adjusting the amount of chili according to your spice preference.
• Serve the dish with a side of pickled vegetables for added tanginess.
• Experiment with different herbs such as Vietnamese coriander or sawtooth herb for a unique twist.

Serving advice

Serve Chả cá Lã Vọng hot, allowing the flavors to meld together. Provide each person with a bowl of rice vermicelli noodles and a plate of fresh herbs, cucumber slices, and julienned carrot. Encourage them to mix everything together, creating a vibrant and satisfying meal.

Presentation advice

Present the Chả cá Lã Vọng by arranging the crispy fish fillets on top of the bed of rice vermicelli noodles. Garnish with a generous amount of fresh herbs, cucumber slices, and julienned carrot. Sprinkle crushed peanuts over the dish for added texture. Serve the dipping sauce on the side in a small bowl.