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Hanoi Tumeric Fish with Dill (Cha Ca La Vong)
VIETNAMESEFOODYDescription
I heard so much about Cha Ca La Vong in Hanoi. It is a restaurant that serves only one dish – Cha Ca, which is grilled fish. However, It did make me very curious on how the family-run restaurant had managed to make its name big and earned a place on the map for serving only one dish. I promised myself that I wasn’t going to leave Hanoi until I tried it, so I did! I learnt and tasted this dish during my short visit to Hanoi a few years ago. I really love it! It was fun, simple and delicious. It came in a pan over a charcoal burner, where the oil was still bubbling away in the pan. Served alongside are different kind of herbs, rice vermicelli, nuoc cham dipping sauce, sliced chillies and roasted peanuts. Now, it’s not a dish that you have travel miles away to savour, you could prepare and cook it from scratch in your comfy kitchen!
Ingredients
- 1/4 cup fish sauce (anchovy)
- 1 cup fresh pineapple (diced)
- 1 clove garlic (smashed)
- 1 thai chile (stemmed)
- 1 Tbsp. lime juice (freshly squeezed)
- 1 Tbsp. sugar
- 2 lb. halibut (skinless, or other firm white fish fillets, such as cod or sea bass)
- 16 oz. rice vermicelli (dried, or 3 pounds fresh rice noodles)
- 1 cup canola oil
- 1/4 cup fish sauce
- 1/2 tsp. ground turmeric
- 1 1/2 cups batons (long scallion, white and light green parts only)
- 1 cup fronds (fresh dill)
- 1/4 cup roasted peanuts (chopped, for garnish, optional)
Directions
- To make the sauce, in a blender, combine the anchovy sauce, pineapple, garlic, chile, lime juice, and sugar and process until smooth. Taste and adjust the seasoning, adding more chile, sugar, and/or lime juice, if needed. The sauce should have the consistency of a thin fruit smoothie. Set aside.
- Arrange the halibut fillets lengthwise on a cutting board. Holding a sharp knife at a 45-degree angle, cut the fish crosswise into slices about 1¼ inches thick. Set aside.
- If using dried vermicelli, bring a large pot filled with water to a boil over high heat. Add the rice vermicelli and cook until they are tender yet still have some bite, according to package directions. Drain the noodles, rinse them under cold running water until cool, then rinse under very hot running water before rinsing them a second time under cold running water. This cold-hot-cold rinse prevents the noodles from sticking together and breaking. Set the noodles aside.
NutritionView More
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Calories1460Calories from Fat590 |
% DAILY VALUE |
Total Fat66g102% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol75mg25% |
Sodium3630mg151% |
Potassium1380mg39% |
Protein65g |
Calories from Fat590 |
% DAILY VALUE |
Total Carbohydrate148g49% |
Dietary Fiber5g20% |
Sugars11g |
Vitamin A8% |
Vitamin C35% |
Calcium20% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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