Hanoi Turmeric Catfish with Dill — Cha Ca La Vong
Hanoi turmeric and dill marinated catfish pan-grilled with mountains of fresh dill and scallion until edges char, served over rice vermicelli with peanuts, lettuce, herbs, and a small bowl of fermented shrimp paste sauce.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince ginger, shallot, and garlic. Whisk into turmeric, yogurt, fish sauce, brown sugar, white pepper, and 2 tbsp oil. Divide catfish into two portions and toss each in marinade 15 minutes until evenly coated. Cut dill into 5cm sprigs, slice scallion into 5cm batons, slice chilli into rings. Pick mint and cilantro, tear lettuce, crush peanuts. Whisk shrimp paste with lime juice, sugar, rice wine, and chilli until smooth.
Boil
Bring a medium pot of water to a rolling boil over high heat 5 minutes. Drop vermicelli in, cook 4 minutes until just tender. Drain, rinse under cold water, shake until noodles loosen.
Sear
Heat 4 tbsp oil in a large heavy skillet over medium-high 1 minute until shimmering. Lay catfish in a single layer, sear 3 minutes per side until edges char and turmeric crust deepens to mahogany.
Wilt
Push fish to one side, drop dill and scallion into hot oil over high heat 90 seconds until herbs wilt bright green and pan smells of toasted herbs. Toss together off heat 30 seconds.
Plate
Mound vermicelli in two deep bowls, lay catfish and herbs over with herb-scented oil, scatter peanuts, mint, cilantro, and chilli. Serve lettuce, sprouts, and shrimp paste sauce alongside for table assembly.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.