Let’s bring authentic Hanoi cuisine to your home with this sizzling cha ca la vong recipe! This iconic Northern Vietnamese recipe is made with tender, flaky white fish marinated in turmeric for its signature golden color and galangal for a bright, peppery warmth, then pan-fried with fresh dill and green onions. It’s then topped with fried shallots and roasted peanuts and served with nuoc cham (Vietnamese dipping sauce), vermicelli noodles, lettuce, and fresh herbs.

This sizzling Vietnamese turmeric fish is equally comforting and surprisingly light. Each bite packs incredibly savory, herbaceous flavors and a variety of crispy textures. This Vietnamese fish is incredibly easy to make and perfect for your busy weeknights.

Ingredients

You can find all the ingredients for this cha ca la vong recipe at your local Vietnamese or Asian grocery market. Full measurements and links to everything I used are in the recipe card below.

• White Fish: choose a white, firm fish like catfish, tilapia, halibut, or snapper.
• Turmeric Powder: gives the fish the golden color and earthy flavor.
• Garlic and Shallot: provide a savory foundation for the fish.
• Galangal: has a citrusy, peppery aroma that’s brighter than ginger.
• Sugar: adds a touch of sweetness for balance.
• Fish Sauce: seasons the fish a deep umami saltiness.
• Black Pepper: to season the fish.
• Rice Flour: adds a small coating around the Vietnamese turmeric fish that gently crisps up during frying.
• Dill: the main herb that adds a bright, herbaceous, and tangy flavor profile to the cha ca la vong.
• Green Onion and Yellow Onion: adds sweetness and balances the flavor of the dill.

Substitutions and Additions

Substitutions

• Ginger: an alternative to galangal
• Mam Tom: an alternative to nuoc cham, Vietnamese dipping sauce.

Additions

• Rice Crackers: serve with rice crackers for added crunch.
• Heat: serve with Thai chilis for more heat.
• Herbs: Thai basil, cilantro, or Vietnamese perilla.

How to Make

Here are the step-by-step instructions for how to make this cha ca la vong recipe.

1. In a large mixing bowl, marinate the fish with the marinade ingredients for at least 30 minutes.

2. Heat neutral oil in a cast iron skillet over medium high heat. Add the fish in a single layer, and cook about 2-3 minutes on each side. Remove and set aside.

3. Add the onions and saute until fragrant. Then add the dill and green onions and toss until just wilted. Then add back the fish and toss to combine.
4. Garnish the fish with chopped peanuts and fried shallots. Serve immediately.

Storage Instructions

You can store any leftover cha ca la vong in an airtight container in the refrigerator for up to 3 days. Keep the noodles, peanuts, and dipping sauce separated.

Reheat: Heat the Hanoi fish in a skillet over medium heat for 2-3 minutes until warm.

Freeze: You can freeze the Vietnamese turmeric fish in a freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.

FAQ

Is the Vietnamese turmeric fish fried?

The Vietnamese turmeric fish is pan-fried but not deep-fried. It is cooked with a good amount of oil for a light, crisp texture.

What kind of fish do I use?

You can use any white fish such as catfish, halibut, tilapia, snapper, or cod. These are the same types of white fish I use in my sweet and sour fish recipe.

What is this Vietnamese fish recipe served with?

It’s traditionally served with vermicelli noodles, roasted peanuts, fried shallots, mint, lettuce, rice crackers and mam tom (fermented shrimp paste) dipping sauce. Alternatively, you can serve it with nuoc cham (Vietnamese dipping sauce) instead.

Recipe