Vietnamese Turmeric Dill Fish with Vermicelli (Cha Ca La Vong style)
A Hanoi specialty, tender white fish marinated in turmeric and pan-fried with fresh dill and scallions, served with light vermicelli noodles and a sprinkle of peanuts.
Ingredients
- White Fish Fillet180 g
- Rice Vermicelli Noodle50 g
- Fish Sauce15 ml
- Cooking Oil15 ml
- Fresh Dill15 g
- Scallion15 g
- Turmeric Powder3 g
- Roasted Peanuts10 g
- Fresh Mint5 g
- Fresh Cilantro5 g
Instructions
- 1Step 1
Cut fish fillet into 1-inch pieces. In a bowl, toss fish with turmeric powder and 5ml of fish sauce. Let marinate for 5 minutes.
- 2Step 2
Boil rice vermicelli noodles according to package instructions (usually 3-5 minutes). Drain and set aside.
- 3Step 3
Roughly chop fresh dill and scallion into 1-inch pieces. Chop fresh mint and cilantro.
- 4Step 4
Heat cooking oil in a non-stick pan over medium-high heat. Add marinated fish pieces and cook for 2-3 minutes per side until golden and cooked through.
- 5Step 5
Add chopped dill and scallion to the pan with the fish. Sauté for 1-2 minutes until fragrant and slightly wilted.
Share Recipe
Turn These Recipes Into
Your Perfect Meal Plan
Join thousands who've transformed their meal planning.Join thousands of users who've transformed their meal planning with AI-powered recommendations. Get personalized weekly meal plans featuring recipes like these, tailored to your dietary preferences and schedule.
🎁Start with a FREE week—no credit card required!✨You Might Also Love These
Discover more delicious recipes similar to this one, carefully selected just for you.