Authentic Vietnamese Chả Cá Hải Sản Recipe: A Taste of the Sea in Every Bite!

Ingredients

500g of mixed seafood (like shrimps, squids, clams)
200g of catfish fillet
1 tablespoon of turmeric powder
3 tablespoons of fish sauce
2 tablespoons of sugar
3 tablespoons of minced garlic
3 tablespoons of minced shallots
2 red chilies, sliced
1 bunch of fresh dill, chopped
1 bunch of spring onions, chopped
1 tablespoon of vegetable oil
1 package of rice vermicelli noodles
1 tablespoon of ground black pepper
1 tablespoon of sesame oil
Peanuts, crushed (for garnish)
Fresh herbs (coriander, mint, and perilla) for serving
1 lime, sliced for serving

Steps and instructions

Prepare the seafood by cleaning and cutting them into bite-sized pieces.
In a bowl, mix together the turmeric powder, 2 tablespoons of fish sauce, sugar, 1 tablespoon of minced garlic, minced shallots, and black pepper. Stir until well combined.
Add the seafood and catfish to the bowl, and marinate them in the mixture for at least 1 hour.
While the seafood is marinating, prepare the rice vermicelli noodles according to the package instructions.
Heat the vegetable oil in a pan over medium heat, and add the remaining minced garlic. Saute until fragrant.
Add the marinated seafood and catfish to the pan, and stir-fry for about 5-7 minutes, or until they are cooked through.
Add the chopped dill and spring onions to the pan, and continue to stir-fry for another 2 minutes. Drizzle with the remaining fish sauce and the sesame oil.
Remove the pan from the heat, and garnish the dish with the crushed peanuts and sliced red chilies.
Serve the Chả cá Hải Sản hot with the prepared rice vermicelli noodles, fresh herbs, and lime slices on the side.

Tools for making

Mixing bowl - For marinating the seafood and preparing the sauce mixture.
Pan - To stir-fry the marinated seafood and catfish.
Knife - For cleaning, cutting, and chopping the ingredients.
Cutting board - To provide a stable surface for cutting and chopping.
Spatula - For stirring and flipping the seafood while cooking.
Tongs - To handle and serve the cooked seafood.
Cooking spoon - For sautéing the minced garlic and stirring the dish.
Measuring spoons - To accurately measure the ingredients.
Plates - To serve the Chả cá Hải Sản.
Bowls - For serving the rice vermicelli noodles.
Chopsticks - Utensils commonly used for eating Asian cuisine.

Recipe variations

Use different types of seafood such as scallops, mussels, or lobster instead of the suggested mixed seafood.
Replace the catfish fillet with other white fish fillets like tilapia or cod.
For a vegetarian or vegan option, substitute the seafood and catfish with tofu or tempeh.
Add vegetables like bell peppers, onions, or mushrooms to the dish for extra flavor and texture.
Experiment with different marinades or sauces such as lemongrass marinade or peanut sauce.
Serve the Chả cá Hải Sản with different types of noodles like glass noodles or egg noodles.
Add a spicy kick by including more red chilies or adding chili flakes to the marinade.
Try grilling the marinated seafood and catfish instead of stir-frying for a smoky flavor.
Add a variety of herbs and aromatics like Thai basil, cilantro, or ginger for a different twist.
Replace the rice vermicelli noodles with lettuce wraps or rice paper wrappers for a refreshing and lighter option.

Recipe overview

Chả cá Hải Sản is a delectable Vietnamese dish that combines various types of seafood with a medley of fresh herbs and seasonings. This recipe will walk you through the steps of creating this flavorful dish at home, from marinating the seafood in a savory mixture of turmeric, fish sauce, and garlic, to stir-frying it with fragrant dill and spring onions. The dish is then served hot with rice vermicelli noodles, crushed peanuts, and fresh herbs on the side, providing a delightful contrast of textures and flavors. Whether you're already a fan of Vietnamese cuisine or just looking for a new recipe to try, Chả cá Hải Sản is a great choice. This dish is not just satisfying and delicious, but also provides a unique culinary experience that captures the essence of Vietnamese cooking.

Common questions

Can I use frozen seafood for this recipe?
Yes, you can use frozen seafood for this recipe. Just make sure to thaw them completely before marinating and cooking.
Can I substitute the catfish fillet with another type of fish?
Yes, you can substitute the catfish with other white fish fillets such as cod or haddock.
Can I adjust the level of spiciness?
Yes, you can adjust the level of spiciness by adding more or fewer red chilies according to your preference.
Can I use other types of noodles instead of rice vermicelli?
Yes, you can use other types of noodles such as egg noodles or glass noodles if you prefer.
How long should I marinate the seafood?
It is recommended to marinate the seafood for at least 1 hour to allow the flavors to infuse.
Can I use dried dill instead of fresh dill?
Fresh dill is preferred for its distinct flavor, but if you don't have it, you can use dried dill as a substitute.
Can I make this recipe ahead of time?
While it's best to enjoy Chả cá Hải Sản fresh, you can prepare the marinated seafood in advance and cook it just before serving.
What can I serve as a dipping sauce?
A common dipping sauce for Chả cá Hải Sản is a mixture of fish sauce, lime juice, sugar, and chopped chilies.

Serving dishes and utensils

Cutting board - A sturdy cutting surface for preparing the seafood and catfish.
Knife - A sharp knife for cutting and preparing the seafood and catfish.
Bowl - A mixing bowl for marinating the seafood.
Pan - A frying pan or skillet for stir-frying the marinated seafood.
Spatula - A spatula or cooking utensil for stirring and flipping the seafood while cooking.
Pot - A pot for boiling the rice vermicelli noodles.
Colander - A colander for draining the cooked rice vermicelli noodles.
Ladle - A ladle or serving spoon for portioning out the cooked Chả cá Hải Sản.
Plates - Plates for serving the Chả cá Hải Sản.
Chopsticks - Chopsticks for eating the Chả cá Hải Sản and rice vermicelli noodles.
Small bowls - Small bowls for serving peanuts and garnishes.
Serving platter - A serving platter for presenting the Chả cá Hải Sản.

Origin stories

Chả cá Hải Sản, a delightful seafood dish, hails from the vibrant culinary scene of Vietnam. Its roots can be traced back to Chả cá Lã Vọng, a renowned dish that originated in Hanoi over a century ago. The original recipe primarily involved grilled fish and dill, served over rice noodles. With time and the influence of coastal regions, varieties of seafood began to be incorporated, creating the modern version known as Chả cá Hải Sản. What's particularly fascinating is the traditional method of serving this dish. In some old Hanoi homes, it is still cooked at the table on a small charcoal stove, allowing diners to participate in the cooking process and enjoy the meal fresh off the pan, truly capturing the essence of Vietnamese communal dining.

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.

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