Cha ca la Vong turmeric fish with dill

cha_ca_la_vong_turmeric_fish_with_dill

Vietnamese cuisine is full of unique and delicious flavors, and Cha ca la Vong is one dish you don’t want to miss. The dish is named after the street in Hanoi where it was first created, and it’s a true classic of Vietnamese culinary culture. Cha ca la Vong is a turmeric fish dish that’s served with dill and a variety of other aromatic herbs and seasonings, and it’s a great way to experience the bold and vibrant flavors of Vietnamese cuisine.

Turmeric is a key ingredient in this dish and is responsible for its vibrant yellow color. Turmeric is a spice that’s widely used in Southeast Asian cuisine and has been prized for its medicinal properties for thousands of years. It’s known for its anti-inflammatory and antioxidant properties, and it adds a warm, earthy flavor to this dish that pairs well with the fresh dill and other herbs.

The fish used in Cha ca la Vong is typically catfish, which is a popular fish in Vietnam. However, other types of white fish can be used as well, such as cod or tilapia. The fish is sliced thinly and marinated in a mixture of turmeric, ginger, garlic, fish sauce, and other seasonings. The marinade infuses the fish with rich flavor and gives it a golden-yellow hue.

The fish is then cooked in a hot pan with a little bit of oil until it’s crispy on the outside but still tender and flaky on the inside. While the fish is cooking, fresh dill and scallions are added to the pan, along with some peanuts and crispy fried shallots. The herb mixture is stirred into the fish, and a squeeze of lime juice is added to balance out the flavors.

Cha ca la Vong is typically served family-style, with the fish and herb mixture placed in a large bowl in the center of the table. Diners can then help themselves to the dish and wrap it in lettuce leaves, which adds a fresh, crisp texture and a pop of green color. Some people also like to add a spoonful of shrimp paste sauce, which adds a salty, pungent flavor to the dish.

Overall, Cha ca la Vong is a delicious and satisfying dish that showcases the bold and vibrant flavors of Vietnamese cuisine. The combination of turmeric, dill, and other aromatic herbs and seasonings create a flavor profile that’s both complex and comforting, and it’s a dish that’s sure to become a favorite. So why not try making it yourself and experience the delicious flavors of Vietnam?

Ingredients:

  • 1 lb white fish fillet (such as cod or halibut), cut into bite-sized pieces
  • 1 tbsp turmeric powder
  • 1 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 1 shallot, thinly sliced
  • 3 cloves garlic, minced
  • 1 bunch fresh dill, roughly chopped
  • 1 jalapeño or Thai chili, thinly sliced
  • 3 green onions, thinly sliced
  • 1/4 cup roasted peanuts, roughly chopped
  • Rice noodles or cooked rice, for serving

Instructions:

  1. In a shallow bowl, mix together the turmeric powder and fish sauce. Add the fish and toss to coat. Let marinate in the fridge for 15-30 minutes.
  2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shallot and garlic and stir-fry for 1-2 minutes until fragrant.
  3. Add the marinated fish to the pan and stir-fry for 3-4 minutes, until cooked through and slightly crispy on the outside.
  4. Add the dill, jalapeño or Thai chili, and green onions to the pan and stir-fry for another minute or two until the dill is wilted and fragrant.
  5. Sprinkle the chopped peanuts over the top and stir to combine.
  6. Serve the cha ca la vong with rice noodles or cooked rice. Enjoy!