Hanoi Tumeric Fish With Dill – Cha Ca La Vong

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Cha Ca La Vong is a popular dish in Vietnam. This recipe offers a very tasty dish although it has a complexity in its flavor and texture of the ingredients. This is a must-try Vietnamese food.

Ingredients:

For fish marinate:
• 500 grams Tilapia or Catfish fillet (cut into 2-inch cubes)
• 3 tbsp galangal (minced)
• 2 teaspoon rice flour
• 1 teaspoon turmeric powder
• 1 teaspoon fish sauce
• 1 tbsp plain yoghurt
• 1 tbsp vegetable oil
• 1/2 teaspoon ground pepper

For dipping sauce:
• 1 tbsp hot cooking oil
• 1 teaspoon garlic and chili (minced)
• 2-3 tbsp lime juice
• 2 tbsp sugar
• 1 teaspoon cooking wine (optional)

Other ingredients:
• 8 Spring onions (cut into 3-inch lengths)
• 100 grams dill (cut into 3-inch lengths)
• 500 grams rice vermicelli (cooked)

Instructions:

For the fish fillet:
Season the fish fillets with turmeric powder, rice flour, galangal, fish sauce, yoghurt, vegetable oil, and ground pepper.
Mix well.
Cover with plastic.
Marinate for 2 hours or overnight in the fridge.
After marinating, place the fish fillets on a baking tray lined with aluminum foil.
Preheat oven at 400°F and bake the fish fillets for about 5-7 minutes.
Set aside.

Set frying pan over medium-high heat.
Pour enough amount of vegetable oil.
Place the baked fish fillets and let them fry for a few minutes until crispy enough.
Add the spring onions and dill.
Transfer to a plate and serve.





For the dipping sauce:
Put sugar, fish sauce, hot cooking oil, cooking wine, and chili in a sauce bowl.
Mix well.
While mixing it, add in lime juice until it’s foamy.

Tips and ideas:

You can serve it together with rice vermicelli in a bowl. Add some dipping sauce for more flavor.

Hanoi Tumeric Fish With Dill - Cha Ca La Vong
Images – https://www.youtube.com/watch?v=vyMJmMbTtMg



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