Authentic Chả Cá Hà Nội (Vietnamese Turmeric Fish with Dill) Recipe

Ingredients

500 grams of snakehead fish fillets
1/2 cup of galangal, thinly sliced
4 cloves of garlic, minced
2 stalks of spring onions, finely chopped
1 bunch of dill, roughly chopped
1 tablespoon of turmeric powder
1 teaspoon of fish sauce
1 tablespoon of sugar
1/2 cup of plain yogurt
Salt to taste
1 tablespoon of vegetable oil
1/2 cup of peanuts, roasted and crushed
1 cup of rice vermicelli noodles, cooked
1 cup of fresh herbs (coriander, mint, and perilla)
2 limes, cut into wedges
For the dipping sauce:
2 tablespoons of fish sauce
2 tablespoons of sugar
1 tablespoon of white vinegar
2 cloves of garlic, minced
1 red chili, finely chopped

Steps and instructions

First, clean the snakehead fish fillets and cut them into pieces of about 2 inches each.
In a mixing bowl, combine the galangal, garlic, half of the spring onions, dill, turmeric powder, fish sauce, sugar, yogurt, and salt. Mix well.
Add the fish pieces to this marinade. Make sure all the pieces are well coated. Allow the fish to marinate for at least 1 hour, or preferably overnight in the refrigerator.
Heat the vegetable oil in a pan over medium heat. Add the marinated fish pieces to the pan, making sure they are not touching each other. Cook each side for about 3-4 minutes, or until golden brown.
While the fish is cooking, prepare the dipping sauce by combining fish sauce, sugar, white vinegar, garlic, and red chili in a small bowl. Stir well until the sugar is fully dissolved.
Once the fish is cooked, transfer it to a serving plate. Sprinkle the crushed peanuts and the remaining spring onions on top.
Serve the Chả Cá Hà Nội with cooked rice vermicelli noodles, fresh herbs, lime wedges, and the prepared dipping sauce on the side.

Tools for making

Mixing Bowl - Used for combining and marinating the fish with the spices.
Pan - Used for cooking the marinated fish pieces.
Small Bowl - Used for preparing the dipping sauce.
Cutting Board - Used for cleaning and cutting the snakehead fish fillets.
Knife - Used for cutting the snakehead fish fillets, galangal, garlic, and spring onions.
Cooking Spoon - Used for stirring the marinade and flipping the fish pieces while cooking.
Plate - Used for serving the cooked fish.
Serving Bowl - Used for serving the cooked rice vermicelli noodles.
Serving Platter - Used for arranging the cooked fish and garnishes.
Lime Squeezer - Used for extracting juice from the limes.
Measuring Cups and Spoons - Used for accurately measuring the ingredients.

Recipe variations

Instead of snakehead fish, you can use other types of firm white fish such as cod, tilapia, or haddock.
For a vegetarian version, you can substitute the fish with firm tofu and follow the same marinade and cooking process.
For a gluten-free option, you can use gluten-free soy sauce or tamari instead of fish sauce.
Experiment with different herbs such as basil or Thai basil in addition to or instead of the traditional herbs.
Add a little lemongrass to the marinade for an extra flavor boost.
Try grilling the fish instead of pan-frying for a smoky flavor.
If you prefer a spicier dish, add sliced bird's eye chili or chili flakes to the marinade or serve with extra chili sauce.
For a different texture, you can coat the fish with breadcrumbs, crushed cornflakes, or rice flour before cooking.
Instead of plain yogurt, you can use coconut milk or coconut cream to add a hint of tropical flavor.

Recipe overview

Chả Cá Hà Nội is a beloved dish from the heart of Vietnam’s capital city, Hanoi. This recipe features snakehead fish marinated in a mixture of fragrant herbs and spices, then pan-fried to perfection, resulting in a dish that is flavorful and satisfying. The star of the dish, the fish, is complemented with a sprinkle of crunchy peanuts and a side of fresh herbs, tangy lime, and silky rice vermicicelli noodles. To complete the gastronomic experience, the dish is served with a homemade dipping sauce that packs a punch with its combination of fish sauce, sugar, vinegar, garlic, and chili. With this recipe, you'll be able to recreate this traditional Vietnamese delight right in your own kitchen. Expect a delightful fusion of flavors and textures that will transport your taste buds straight to the streets of Hanoi. Enjoy!

Common questions

Can I use any other type of fish for this recipe? Yes, you can use other firm white fish fillets such as cod, haddock, or tilapia as a substitute for snakehead fish.
Can I skip marinating the fish overnight? While marinating the fish overnight allows the flavors to penetrate the fish more deeply, you can marinate it for at least 1 hour if you're short on time. However, the longer the marination, the more flavorful the fish will be.
Can I use dried dill instead of fresh dill? Fresh dill gives the dish a distinct flavor, but if you don't have access to fresh dill, you can use dried dill instead. However, the flavor may be slightly different.
Can I use a different type of noodle? Yes, you can use other types of noodles such as rice stick noodles or even regular rice noodles if you prefer.
Can I make the dipping sauce in advance? Yes, you can prepare the dipping sauce in advance and store it in the refrigerator. Just make sure to give it a good stir before serving.
Can I omit the peanuts if I have an allergy? If you have a peanut allergy, it's best to omit the peanuts from the dish. You can still enjoy the flavors of Chả Cá Hà Nội without them.

Serving dishes and utensils

Cutting board - For preparing and cutting the fish fillets.
Knife - To cut the fish fillets and other ingredients.
Mixing bowl - To mix the marinade for the fish.
Pan - To cook the marinated fish pieces.
Small bowl - For preparing the dipping sauce.
Serving plate - To present the cooked fish.
Spoon - To stir the marinade and dipping sauce.
Tongs - To flip and handle the fish pieces while cooking.
Strainer - To drain the cooked rice vermicelli noodles.
Plates and bowls - For serving the Chả Cá Hà Nội with noodles and herbs.
Chopsticks - Utensils for serving and eating the dish.
Lime squeezer - To extract juice from lime wedges.

Origin stories

Chả Cá Hà Nội, or Hanoi-style grilled fish, is a cherished culinary delight that emerged from the bustling labyrinthine streets of Hanoi's Old Quarter. Legend has it that back in the day, a humble home on Hang Son street started serving this unique dish, and it quickly took the city by storm. The street was renamed after the dish - Chả Cá street, a testament to the popularity of this gastronomic phenomenon. What makes the dish distinct is the elaborate tableside preparation, where diners get to witness the fish sizzling on a pan right before it's served. The dish is a perfect symphony of flavors, with the rich turmeric-infused fish and the tangy accompaniments of dill, peanuts, and noodles, all paying tribute to the culinary ingenuity of Hanoi's denizens.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.