Main Course · Dinner · Vietnamese ·

Turmeric-Infused Vietnamese Cha Ca La Vong with Fresh Dill

Name: Turmeric-Infused Vietnamese Cha Ca La Vong with Fresh Dill
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 500g firm white fish fillets, cut into 2-inch pieces; 2 tablespoons fish sauce; 2 tablespoons turmeric powder; 1 tablespoon galangal, finely grated; 2 cloves garlic, minced; 1 tablespoon sugar; 1 teaspoon black pepper; 1 bunch fresh dill, roughly chopped; 4 scallions, sliced into 2-inch pieces; 200g rice vermicelli, cooked and drained; 1/4 cup roasted peanuts, coarsely chopped; 1 lime, cut into wedges; 1 jalapeño, sliced

This classic Vietnamese dish features marinated fish that's pan-fried and served with a fragrant mix of dill and scallions, perfect for a delightful dining experience.

4.8(196 reviews)

·By Ethan Brooks·October 13, 2025

Turmeric-Infused Vietnamese Cha Ca La Vong with Fresh Dill — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Turmeric Marinade

For the Aromatic Herbs

For Serving

Nutrition

Per serving

Calories: 306 kcal
Protein: 32.5 g
Carbs: 27 g
Fat: 6 g
Fiber: 4.25 g

Whole recipe

Total

Calories: 1223 kcal
Protein: 130 g
Carbs: 108 g
Fat: 24 g
Fiber: 17 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
500g firm white fish fillets cut into 2-inch pieces	550	110	0	5	0
2 tablespoons fish sauce	14	2	0	0	0
2 tablespoons turmeric powder	48	2	10	1	4
1 tablespoon galangal finely grated	20	0	5	0	1
2 cloves garlic minced	10	0	2	0	0
1 tablespoon sugar	49	0	12	0	0
1 teaspoon black pepper	6	0	1	0	1
1 bunch fresh dill roughly chopped	4	0	1	0	1
4 scallions sliced into 2-inch pieces	20	1	4	0	2
200g rice vermicelli cooked and drained	280	6	62	0	3
1/4 cup roasted peanuts coarsely chopped	207	9	6	18	3
1 lime cut into wedges	11	0	4	0	1
1 jalapeño sliced	4	0	1	0	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Fish

1
Combine the Marinade
In a mixing bowl, combine the fish sauce, turmeric powder, galangal, garlic, sugar, and black pepper.
2
Coat the Fish
Add fish pieces to the marinade, ensuring each piece is well-coated.
3
Refrigerate
Cover and refrigerate for at least 1 hour or overnight for best results.
Tip: Ensure the fish is fully submerged in the marinade for even flavor distribution. For an extra zing, add a bit of lime zest to the marinade.

Preparing the Herbs

1
Wash and Dry
Wash and dry the dill and scallions.
2
Cut Herbs
Chop the dill coarsely and slice scallions into 2-inch pieces.
3
Set Aside
Set aside for later use.

How to Make Turmeric-Infused Vietnamese Cha Ca La Vong with Fresh Dill

Total time: 2 h 20 min · Yields 4 servings

1
Pan-Frying the Fish
Heat a tablespoon of vegetable oil in a non-stick pan over medium heat. Fry the marinated fish until golden and cooked through, about 4 minutes per side.
2
Wilting the Herbs
Once the fish is cooked, add dill and scallions to the pan and toss gently until just wilted.
3
Preparing the Noodles
Blanch the rice vermicelli in boiling water for a minute if needed to refresh before serving.
4
Timing & Heat Guide
Marinating: 1 hour; Cooking: 20-25 minutes.