Authentic Vietnamese Chả cá Sơn Trà Recipe

Ingredients

  • 500 grams of snakehead fish fillet
  • 1 tablespoon of turmeric
  • 2 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • 2 cloves of garlic, minced
  • 1 small piece of ginger, minced
  • 2 shallots, minced
  • 2 red chilies, sliced
  • 1 handful of fresh dill
  • 1 handful of fresh spring onions
  • 1 tablespoon of vegetable oil
  • 200 grams of vermicelli noodles, cooked according to package instructions
  • 1 bunch of fresh cilantro, for garnish
  • 1 bunch of fresh mint, for garnish
  • Nuoc Cham (Vietnamese dipping sauce), for serving

Steps and instructions

  1. Cut the snakehead fish fillet into bite-sized pieces.
  2. In a bowl, combine the turmeric, fish sauce, sugar, minced garlic, minced ginger, minced shallots, and sliced chilies to make the marinade.
  3. Add the fish pieces into the bowl and mix well until all pieces are coated with the marinade. Let it marinate for at least 1 hour.
  4. Heat the vegetable oil in a pan over medium heat. Add the marinated fish pieces and fry them until they become golden brown on both sides. Remove the fish pieces from the pan and set them aside.
  5. In the same pan, add the fresh dill and spring onions. Stir-fry them for a minute or two until they become fragrant.
  6. Add the fried fish pieces back into the pan and mix them well with the dill and spring onions. Cook for another 2-3 minutes.
  7. Arrange the cooked vermicelli noodles on a serving plate. Place the cooked fish and herbs on top of the noodles. Garnish with fresh cilantro and mint.
  8. Serve the Chả cá Sơn Trà with Nuoc Cham on the side for dipping.

Tools for making

  • Cutting board - for preparing and cutting the fish fillet and other ingredients
  • Knife - for slicing and mincing the garlic, ginger, shallots, and chilies
  • Mixing bowl - for combining the marinade ingredients
  • Frying pan - for frying the marinated fish pieces
  • Spatula - for flipping and stirring the fish pieces during frying
  • Tongs - for handling and transferring the cooked fish pieces
  • Serving plate - for arranging the cooked vermicelli noodles, fish, and herbs
  • Garnish - fresh cilantro and mint for adding flavor and visual appeal
  • Dipping sauce dish - for serving the Nuoc Cham dipping sauce

Recipe variations

  • Use a different type of fish fillet such as cod, tilapia, or catfish.
  • Experiment with different spices and herbs in the marinade such as lemongrass, chili powder, or coriander.
  • Try adding a tablespoon of sesame oil to the marinade for an extra nutty flavor.
  • For a vegetarian option, substitute the fish fillet with tofu or tempeh.
  • Instead of frying the fish, grill it or bake it in the oven for a healthier alternative.
  • Add vegetables such as bell peppers, carrots, or zucchini to the stir-fry for added color and texture.
  • Replace the vermicelli noodles with rice noodles or even serve the dish with steamed jasmine rice.
  • Top the dish with crushed peanuts or toasted sesame seeds for some added crunch.
  • For a spicier version, add extra chili peppers or a drizzle of chili oil.
  • Experiment with different dipping sauces such as sweet chili sauce, peanut sauce, or soy sauce with lime juice.

Recipe overview

Discover the delightful flavors of Vietnam with our Chả cá Sơn Trà recipe. Renowned for its unique blend of fresh herbs, aromatic spices, and succulent snakehead fish, this dish offers an unforgettable culinary experience. The fish is marinated in a concoction of turmeric, fish sauce, and a medley of minced garlic, ginger, and shallots, imparting a complex yet harmonious flavor. The dish is then stir-fried with fragrant dill and spring onions, adding a layer of freshness that perfectly complements the savory fish. Served over a bed of vermicelli noodles and garnished with fresh cilantro and mint, Chả cá Sơn Trà provides a satisfying combination of textures. On the side, Nuoc Cham — a classic Vietnamese dipping sauce — adds a tangy, sweet, and spicy taste, bringing all the elements together. Whether you're a fan of Vietnamese cuisine or looking to explore new flavors, this recipe is bound to please your palate.

Common questions

  1. How long does it take to marinate the fish?
    It is recommended to marinate the fish for at least 1 hour for the flavors to infuse.
  2. Can I use a different type of fish?
    Yes, you can use other firm white fish fillets like cod or haddock as a substitute for snakehead fish.
  3. Can I use dried dill instead of fresh dill?
    Fresh dill is preferred for its vibrant flavor, but you can use dried dill in a smaller amount if fresh dill is not available. Start with 1 teaspoon of dried dill and adjust according to your taste.
  4. What can I serve with Chả cá Sơn Trà?
    Chả cá Sơn Trà is traditionally served with vermicelli noodles, fresh herbs like cilantro and mint, and Nuoc Cham dipping sauce. You can also serve it with a side of steamed rice or a refreshing Vietnamese salad.
  5. Can I make the marinade in advance?
    Yes, you can prepare the marinade in advance and store it in the refrigerator. Make sure to marinate the fish for the recommended time once you're ready to cook.
  6. Can I grill the fish instead of frying it?
    Yes, you can grill the marinated fish pieces instead of frying them. Preheat the grill to medium-high heat and cook the fish for about 3-4 minutes per side or until cooked through.

Serving dishes and utensils

  • Cutting board - To safely and hygienically prepare the ingredients.
  • Knife - For cutting and slicing the fish fillet and other ingredients.
  • Mixing bowl - To combine the marinade ingredients and coat the fish pieces.
  • Pan - For frying the fish pieces and stir-frying the herbs.
  • Spatula - To flip the fish pieces while frying and to stir-fry the ingredients.
  • Serving plate - To arrange and present the cooked vermicelli noodles and fish.
  • Chopsticks or fork - To serve and eat the Chả cá Sơn Trà.
  • Serving utensils - To serve the noodles, fish, and herbs onto individual plates.
  • Dipping sauce dish - To hold the Nuoc Cham dipping sauce.
  • Napkins - To keep hands and surfaces clean while eating.

Origin stories

Chả cá is a distinctive and beloved dish hailing from Hanoi, the capital city of Vietnam. The dish tells a tale of the cultural confluence within the city, a fusion between the rustic charm of the Old Quarter and the elegance of the French Colonial period. Its roots can be traced back to the family of Doan Phai, a small house situated on Hang Son street, who started serving the dish in the late 19th century. As their fried fish dish gained popularity among locals and French colonists alike, Hang Son street was even renamed to Phat Loc, meaning "prosperous and blessed". Undeniably, Chả cá Sơn Trà is a culinary testament to the intricate blend of Vietnam's local life and foreign influences, bringing diners a taste of Hanoi's rich historical tapestry in every bite.

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.