Turmeric-Infused Vietnamese Cha Ca La Vong with Fresh Dill
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.
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.
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