If I”m not watching re-runs of Friends over and over again, I”m most likely watching food travel shows, such as No Reservationsand Bizarre Foods. It was on these shows that I first heard of Chả Cá Lã Vọng, introduced by their respective TV hosts, Anthony Bourdain and Andrew Zimmern. That”s right.I learned of this iconic Hanoi dish from two white men. This dish now appears in every Vietnam guide books and food shows, making famous a particular restaurant in Hanoi that has this and only this dish on their menu, Chả Cá Lã Vọng (yep, same name as the dish), located at 14 Pho Cha Ca,Hanoi,Vietnam.
Đang xem: Chả cá lã vọng
Chả Cá Lã Vọng is Hanoi”s famous fried fish with tumeric and dill. This dish is also known as Chả Cá Hà Nội, Chả Cá Thăng Long, or or just Chả Cá for short. When I think of Vietnamese cuisine, turmeric and dill do not come to mind. In fact, I think this is only Vietnamese dish that utilizes dill. I rarely eat dill. They are usually a garnish on my deviled eggs.I wouldn”t think eating dill by the handful would be very appetizing, but I was pleasantly surprised with the use of dill (and turmeric) in this dish.
To prepare Chả Cá Lã Vọng, snakehead fish is filleted, cut into bite-sizes pieces, then marinated with turmeric,garlic, shallots, sugar and fish sauce. It”s grilled or baked beforehand but fried at table side in a sizzling cast iron skillet for a crispy outer crust. Loads of fresh dill is served with the fish, along with other assorted vegetables and Vietnamese herbs. The dill is quickly seared in the same sizzling hot skillet. Sizzling fried fish and semi-wilted dill are placed on a bed of rice noodles, then eaten together with chopped peanuts, sesame rice crackers and the infamous sauce,Mắm Nêm, a pungent fermented anchovy sauce. Mắm Nêmis an acquired taste. It”s smells like death but tastes delicious and is an important component to the authenticity of the dish. Some restaurants do offer a mild alternative to Mắm Nêm for the weaklings.
Eating Chả Cá Lã Vọngis not only tasty but also a lot of fun because it involves tabletop cooking and do-it-yourself assembly. The dish and all of its accompaniment are complex in flavor and texture yet they come together harmoniously. It”s a must-try for all Vietnamese cuisine enthusiast.
For my recipe below, I like to coat the outside of the fish with a bit of corn starch then deep fry. This way it cooks up faster and more evenly. The high heat also brings out the vibrant yellow turmeric color. The fillets are then pan-fried at table-side, making the crust even crispier right before eating, but it”s mostly for show since it”s already cooked and crispy.
Other recipes call for the use of galangal in the fish marinade. Galangal looks a lot like ginger but it”s lighter in color and woodier in texture. It has a citrusy note with a sharp flavor. It”s common in Thai, Malaysian and Indonesian cooking and not so much Vietnamese.I couldn”t find galangal so I omitted it entirely and the dish stil came out great. Obviously, it wasn”t too essential.
When preparing the Mắm Nêm sauce, do not use the sauce straight out of the bottle, even the ones labeled ready to use, Mắm Nêm Pha Sẵn.It”s too salty. I prep mine with a little bit of fried lemon grass, crushed pineapples and a bit of sugar. These simple additions make the sauce more platable and less frightening.
Hanoi Fried Fish with Turmeric and Dill Recipe (Cha Ca La Vong)
2 lbs firm white fish fillets (Traditionally, snakehead is used but you can use Tilapia or Catfish)
1 tablespoon turmeric powder
1 tablespoon minced garlic
1 tablespoon minced shallots
1/3 cup fish sauce
3 tablespoons granulated white sugar
3 tablespoons vegetable oil plus more for deep frying
1/3 cup corn starch
1 bunch fresh dill
1 bunch green onions (about 5-8 sprigs, cut into 2 inch segments)
Rice vermicelli (cook per package instructions)
Sesame rice paper (lightly wet with paper and microwave or grill until puffy)
Cut the fillets into 1-1/2 inch pieces. Marinate with turmeric powder, garlic, shallots, fish sauce, sugar and 3 tablespoons vegetable oil for at least one hour or overnight in fridge.
Fill small pot with vegetable oil (add just enough to cover fish) and heat on high. Coat fillet with corn starch, dust off excess and deep fry for 2-3 minutes. Remove from oil and transfer fillet to a plate lined with paper towels to absorb excess oil.
To serve, prepare a pan or cast iron skillet with a bit of vegetable oil on the bottom. Traditionally, lots of vegetable oil is used in the pan when serving table side but use less oil if preferred. Heat on high. Pan fry the precooked fish. Add a bit of dill and green onions to the oil for a quick sear. Prepare a bowl of rice noodles. Transfer cooked fish and dill to the noodles. Add chopped peanuts, crumbled sesame rice crackers, and serve with your choice of dipping sauce.
Ca Chien Xi Dau is a simple Vietnamese-style fried fish with a sweet and savory soy glaze. Lightly marinated fish fried to crispy perfection, this fish recipe is pew-pew-shot-gun-finger-tips delicious. Have this fish with a bowl of steaming hot rice and freshly sliced cucumbers for a quick and delicious meal.
Vietnamese Braised Catfish in Clay Pot (Cá Kho Tộ) is my taste of home. Nothing reminds me more of traditional Vietnamese home cooking than gently braised catfish in a clay pot, served with steamed rice and its sister sweet and sour fish soup (Canh Chua). Cá Kho Tộ is catfish steaks tossed in aromatic shallots and garlic, then braised in a clay pot with fish sauce, sugar and coconut juice.
If you are not a whole fish kind of person, try this fried fish fillet recipe with lemongrass and turmeric. It’s quick. It’s easy. But most importantly, it’s delicious. This fillet fish recipe uses a marinade of fresh minced lemongrass, garlic, turmeric powder, sea salt, fish sauce and as always in Asian cooking, a bit of sugar to balance out the flavor. The fillets are lightly coated with corn starch then pan-fried to crispy perfection.
Braised and caramelized catfish (ca kho) is a common side dish in a Vietnamese home-cooked meal. It’s often eaten with steamed white rice and plenty of fresh and boiled vegetables to dip in the braising liquid. For a complete Vietnamese family meal, this side dish is served with itssister soup dish, Vietnamese Sweet & Sour Catfish Soup (Canh Chua Ca Tre).
Whenever I come home from traveling, I long for nothing more than traditional Vietnamese home-cooked food. And nothing”s more traditional than Vietnamese Sweet and Sour Catfish Soup (Canh Chua Cá Trê) and Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ). One fish. Two easy dishes. Add steamed white rice and you have a complete Vietnamese home-cooked meal.
La Giang,also called River Leaf, mainly grows in Southeast Asian countries. During my recent trip to Vietnam, I made sure to bring some home with me.The leaves were boiled, frozen, and tucked neatly into my check-in baggage. Now when I have that craving forCanh Chua,I just thaw out my frozen boiledLa Giangand I”m ready to go.
Fried Fish with Lemongrass or Cá Chiên Sảis the simplest way to have fish in everyday Vietnamese home cooking. The marinade is a simple mixture of lemongrass, garlic, salt, pepper and a bit of ground turmeric for color. Red pepper flakes are added for a spicy version.
Bún Mắm is a far cry from Phở. A typical bowl of Bún Mắm includes rice vermicelli noodles,egg plant, shrimp, squid, pork belly and flaky white fish. It is often served with a plentiful platter of crunchy vegetables and Vietnamese herbs, limes and fresh chilies. What makes Bún Mắm stand out from all the other Vietnamese noodle dishes is the broth. The broth is murky, salty and flavored with the granddaddy of all Vietnamese condiments, fermented fish.
Fried fish in fresh tomato sauce (Ca Chien Sot Ca Chua).The combination of crispy fish and sweet-yet-slightly-tart tomato sauce is simply divine and a taste of childhood.
Chả Cá Lã Vọng is Hanoi”s famous fried fish with tumeric and dill. This dish is also known as Chả Cá Hà Nội, Chả Cá Thăng Long, or or just Chả Cá for short.
Hawaiian fish tacos are crispy fried fish wrapped inside a flour or corn tortilla. Instead of pico de galoor salsa, the ones I had was topped with fresh mangos and a creamy creme faiche sauce. Initially,I didn”t think I would like the sweet mango on top of my fish tacos but the sweetness of the mangos paired perfectly with the tartness of the sauce, which paired perfectly with the fish.
Fish Soup with Chinese Celery and Tomatoes (Canh Ca Nau Ngot)is a traditional Vietnamese soup that can be whipped up in mere minutes.This soup is similar to the Vietnamese Sour Fish Soup (Canh Chua Ca)but it”s more mild in flavor and utilizes fewer ingredients. It”s a great alternative when you don”t have all ingredients for Canh Chua.
Steamed fish with scallions, ginger and soy sauce, also as known in Vietnamese as Ca Hap Gung Hanh,is a light and easy-to-prepare dish.The fish is usually served whole, skin, head, eyes, and tails included. If you opt not to have your meal staring at you, then feel free to use fillets, which is what I did here.
This baked teriyaki salmon dish tastes likea deconstructed Lion King Roll. You get a similartaste of the famous Lion King Rollbut instead of hours preparing, it takesminutes. There”s no sushi rice to make. There”s no rolling.It”s so quick and easy that it”s now one of mygo-to meals when I”m short on time.
Sushi is delicious, but it can get expensive eating out all the time. I finally was able to replicate one of my favorite sushi at home. The Lion King Roll is essentially the California roll wrapped with salmon, baked, then topped with a special house sauce. I was surprised that the house sauce was quite simple. Now I can have Lion King Roll anytime I want.
Grilled, Fried, noodles, fishVicky PhamJanuary 22, 2017fish, cha ca thang long, seafood, Hanoi Fried Fish with Turmeric and Dill, cha ca la vong, cha ca ha noi, ca cha, self cooking3 Comments
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