Fish, South and Southeast Asian
Chả cá Lã Vọng with rice vermicelli
Chả cá Lã Vọng is a turmeric marinated fish dish, pan seared and tossed with dill, served with rice vermicelli, mint and crushed peanuts. It takes 45 minutes for 4 people, at a medium difficulty level, for €4.20 per person. The key to success is adding the dill at the very end so it keeps its fragrance.
Tonight, chả cá Lã Vọng, the great specialty of Hanoi, turmeric fish pan fried with lots of dill, rice vermicelli and peanuts.
- Total time
- 45 min
- Difficulty
- Medium
- Cost per person
- €4.20
- Calories per person
- 450 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Spring, Fall
Chả cá Lã Vọng is a Hanoi specialty where turmeric marinated cod gets pan fried until golden and slightly crisp at the edges, while staying tender inside. The dill, stirred in right at the end, brings a strong herbal fragrance that sets this dish apart from any other pan fried fish. Crushed peanuts and fresh mint add crunch and freshness to every bite.
It's a build your own bowl kind of meal, everyone adds vermicelli, lettuce, herbs and fish to taste, then spoons over some tangy nuoc cham sauce. Make it on an evening when you have a bit of time, for a dinner with other adults or for guests curious to try something different. It's also a great way to break away from the usual breaded or grilled fish routine.
The ingredients
Fish counter
- cod fillets 600 g
Fruits and vegetables
- fresh dill 1 bunch
- scallions 4
- fresh mint 6 sprigs
- lettuce 1
- lime 1
Pantry
- rice vermicellioften in the pantry 250 g
- roasted peanutsoften in the pantry 50 g
- turmericoften in the pantry 2 tsp
- fish sauceoften in the pantry 3 tbsp
- sugaroften in the pantry 1 tsp
- sunflower oiloften in the pantry 4 tbsp
- pepperoften in the pantry 1 pinch
Allergens Peanuts, Fish
The step by step recipe
-
Cut the fish into pieces and marinate it with the turmeric, a tablespoon of oil, a tablespoon of fish sauce and some pepper. 15 min
Turmeric stains and colors everything, use a glass bowl.
-
Cook the vermicelli in boiling water, rinse it under cold water and drain. 4 min
Soak it in hot water first, as the package instructs, so it stays tender.
-
Make the sauce by mixing the remaining fish sauce, the lime juice, the sugar and a little water.
Taste it, it should be salty, sweet and tangy all at once.
-
Heat the oil in a large pan, sear the fish without moving it, then turn it gently. 8 min
Use a wide spatula, the marinated fish breaks apart easily.
-
Add the scallions and the dill in large sprigs, let it wilt for a minute, then serve with the vermicelli, lettuce, mint, crushed peanuts and sauce. 3 min
Build your bowl at the table, the fresh herbs contrast nicely with the hot fish.
Our tips to get it right
- Pat the cod pieces dry before pan frying, any extra moisture stops them from turning golden.
- Don't crowd the pan, cook the fish in two batches if needed so it sears instead of steaming in its own liquid.
- Make the sauce and soak the vermicelli before you start cooking the fish, so everything is ready at the same time.
The variations
- Swap the cod for salmon or monkfish, both hold up well in a hot pan.
- For a fish free version, use firm tofu marinated in turmeric the same way.
- To save time, buy pre cooked vermicelli and skip the boiling step.
What to serve it with
- Hot green tea after the meal
- Spring rolls as a starter
- Cold lemon water
Storage
Keep the fish and the vermicelli in separate sealed containers in the fridge for up to 2 days. Reheat the fish gently in a pan so it doesn't dry out, and serve the vermicelli and herbs cold. This dish doesn't freeze well because of the fresh herbs.
Questions about this dish
Can you use a different fish instead of cod?
Yes, a firm white fish like monkfish or pollock works well. Avoid delicate fish that tend to flake apart in the pan.
Can you marinate the fish ahead of time?
Yes, you can marinate the cod the night before and keep it in the fridge. The flesh picks up even more turmeric flavor that way.
Why do you add the dill at the very end?
Dill loses its fragrance if it cooks too long, it only needs to wilt for a minute. That fresh hit is what gives this dish its character.
What can you use instead of peanuts?
Crushed toasted cashews give a similar crunch. Just avoid swapping them for anything sweet.
How long does it take to make a chả cá Lã Vọng with rice vermicelli?
Count 45 min in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a chả cá Lã Vọng with rice vermicelli?
About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a chả cá Lã Vọng with rice vermicelli cost?
About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains peanuts, fish. Always check the labels of the products you buy.
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