Main Course · Dinner · Vietnamese · Asian ·

Vietnamese Chả Cá Lã Vọng with Dill and Turmeric

Name: Vietnamese Chả Cá Lã Vọng with Dill and Turmeric
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Firm white fish fillets (catfish or ling), 500g — cut into chunks; Turmeric powder, 2 tablespoons; Fish sauce, 1 tablespoon; Sugar, 1 tablespoon; Vegetable oil, 1 tablespoon; Ginger — minced, 1 teaspoon; Garlic — minced, 1 teaspoon; Fresh dill — chopped, 1 bunch; Spring onions — chopped, 1 bunch; Small onion — thinly sliced, 1; Vermicelli noodles — soaked and drained, 200g; Lime wedges; Red chili — sliced; Roasted peanuts — chopped

A traditional Vietnamese dish that highlights the harmonious blend of turmeric-seasoned fish with aromatic fresh herbs.

4.8(283 reviews)

·By Ethan Brooks·September 12, 2025

Vietnamese Chả Cá Lã Vọng with Dill and Turmeric — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Marinated Fish

For the Herb Mix

For the Noodle Base

For the Condiments

Nutrition

Per serving

Calories: 292 kcal
Protein: 31.5 g
Carbs: 25.75 g
Fat: 6.5 g
Fiber: 2.5 g

Whole recipe

Total

Calories: 1169 kcal
Protein: 126 g
Carbs: 103 g
Fat: 26 g
Fiber: 10 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Firm white fish fillets (catfish or ling) 500g — cut into chunks	525	112	0	6	0
Turmeric powder 2 tablespoons	48	1	7	1	4
Fish sauce 1 tablespoon	13	2	1	0	0
Sugar 1 tablespoon	49	0	13	0	0
Vegetable oil 1 tablespoon	120	0	0	14	0
Ginger — minced 1 teaspoon	2	0	0	0	0
Garlic — minced 1 teaspoon	4	0	1	0	0
Fresh dill — chopped 1 bunch	10	1	2	0	1
Spring onions — chopped 1 bunch	18	1	4	0	1
Small onion — thinly sliced 1	28	1	7	0	1
Vermicelli noodles — soaked and drained 200g	286	6	64	0	2
Lime wedges	3	0	1	0	0
Red chili — sliced	6	0	1	0	0
Roasted peanuts — chopped	57	2	2	5	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Fish

1
Combine Marinade Ingredients
In a bowl, combine turmeric powder, fish sauce, sugar, vegetable oil, ginger, and garlic. Mix well.
2
Coat Fish Chunks
Add fish chunks to the marinade, ensuring they're well-coated.
Tip: Use a bowl with a lid for easier marinating; just shake it to coat the fish evenly.
3
Refrigerate
Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
Tip: Avoid over-marinating the fish, as the turmeric can become overpowering.

Preparing the Herb Mix

1
Chop Herbs
Chop fresh dill and spring onions; set aside separately.
2
Slice Onion and Combine
Thinly slice the onion and mix with chilled herb components.
3
Arrange for Garnish
Arrange prepared herbs and onion on a platter, ready for garnish.

How to Make Vietnamese Chả Cá Lã Vọng with Dill and Turmeric

Total time: 2 h · Yields 4 servings

1
Grilling the Fish
Preheat a grill pan over medium heat and cook the marinated fish pieces until golden and cooked through, about 2–3 minutes per side.
2
Herb Sautéing
In a separate pan, lightly sauté the mix of dill and spring onions in a bit of oil until fragrant.
3
Noodle Preparation
Briefly cook the soaked vermicelli noodles in boiling water for 2 minutes until just tender, then drain.