Date Night · Vietnamese
Vietnamese Cha Ca La Vong
I toss turmeric marinated fish in a hot pan with a generous amount of fresh dill and scallions.
Why This Works
The massive amount of dill acts as a vegetable rather than a garnish, bringing a fresh, herbaceous quality to the rich, turmeric-marinated fish.
The Upgrade
Add a small bowl of shrimp paste sauce (mam tom) on the side for authentic dipping.
Chef's Secret
Michelin TechniqueDon't skimp on the dill; it should cover the fish completely in the pan—the heat will shrink the volume significantly.
Ingredients
Total time including resting: 40 min
Directions
Marinate the fish chunks with turmeric, galangal, and fish sauce.
15 minHeat a skillet over medium-high heat with oil; sear fish until golden.
6 minAdd scallions to the pan and sauté until they begin to wilt.
3 minAdd the large handfuls of fresh dill, tossing gently until it just begins to wilt but stays vibrant green.
2 minEnsure the fish is flaky and cooked through but not falling apart.
2 minTransfer to a serving bowl immediately to prevent the herbs from overcooking.
1 minGarnish generously with crushed peanuts and serve with rice noodles.
1 minWine Pairing
Grüner Veltliner
White Wine
The BottleDomäne Wachau Federspiel Terrassen
Grüner Veltliner’s characteristic white pepper and herbaceous notes are a natural match for fresh dill and turmeric. Its vibrant acidity cuts through the oiliness of the pan-fried fish.
Nutrition per Serving
380
calories
34g
protein
10g
carbs
20g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Rice Vermicelli Noodles
Cold, soft rice noodles are the perfect neutral vehicle for the turmeric-infused fish, fragrant dill, and toasted peanuts.
Ingredients
Directions
Bring a large pot of water to a rolling boil.
Submerge vermicelli noodles and cook for 3 to 4 minutes until al dente; do not overcook.
Drain noodles immediately and rinse under cold running water to stop the cooking process and remove excess starch.
Toss the cooled noodles with neutral oil and salt to prevent sticking.
Transfer to a chilled serving platter.
Garnish generously with fresh dill and crushed peanuts before serving alongside the fish.
Side Dish
Nuoc Cham Dipping Sauce
A classic Vietnamese mix of fish sauce, lime, sugar, and chili provides the essential salty-sour punch to brighten the pan-fried fish.
Ingredients
Directions
Dissolve the sugar completely into the warm water in a small mixing bowl.
Whisk in the fish sauce and lime juice until thoroughly combined.
Fold in the minced garlic and sliced chili.
Let the mixture rest for 5 minutes to allow the flavors to marry.
Taste and adjust the balance; it should be harmoniously salty, sour, and sweet.
Serve at room temperature alongside the fish.
Member Reviews
How did it turn out?
Rate this recipe
Very approachable even for a beginner. Turned out great.
Loved the short ingredient list. Everything was already in my pantry.
This Vietnamese Cha Ca La Vong came out incredible. The chef's secret tip is worth the price of admission.