Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Vietnamese Turmeric Fish (Cha Ca La Vong) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 3 reviews

Vietnamese Turmeric Fish, or Cha Ca La Vong, is a flavorful and aromatic dish featuring tender tilapia marinated in turmeric, garlic, ginger, and fish sauce, then pan-seared with shallots, dill, and green onions. Served over vermicelli noodles with fresh lettuce, herbs, toasted peanuts, and a tangy Vietnamese dipping sauce, this dish offers a perfect balance of savory, fresh, and nutty flavors in just 50 minutes.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Fish and Marinade

  • 1 lb tilapia, cut into 1 1/2 inch pieces
  • 1 tsp turmeric powder
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1 tsp granulated sugar
  • 1 tbsp fish sauce

Aromatics and Herbs

  • 2 tbsp shallots, minced
  • 1 tbsp dill, minced
  • 1 stalk green onion, minced

Sides and Garnishes

  • 1 package vermicelli noodles
  • 1 head lettuce
  • Fresh mint leaves
  • 2 tbsp peanuts, toasted and chopped
  • 1/3 cup Vietnamese dipping sauce
  • 2 tbsp fried shallots (optional)

Instructions

  1. Marinate the Fish: In a bowl, combine tilapia pieces with turmeric powder, minced garlic, minced ginger, salt, white pepper, sugar, and fish sauce. Mix thoroughly to ensure the fish is well coated. Let the fish marinate for 15 minutes to absorb all the flavors.
  2. Prepare Ingredients: While the fish marinates, mince your shallots, dill, and green onion. Cook the vermicelli noodles according to package instructions, then drain and set aside.
  3. Cook Shallots and Fish: Heat 2 tablespoons of oil in a pan over medium-high heat. Add the minced shallots and sauté for about a minute until they become shiny and fragrant. Add the marinated tilapia along with any remaining marinade into the pan. Cook the fish for 2 minutes on each side until cooked through and lightly caramelized.
  4. Add Herbs and Finish Cooking: Stir in the minced dill and green onion. Cook for an additional 30 seconds to release their aroma, then immediately remove the pan from the heat to prevent overcooking the herbs.
  5. Assemble the Vermicelli Bowl: In serving bowls, place a portion of cooked vermicelli noodles and fresh lettuce. Top with the cooked tilapia mixture. Garnish with fried shallots, fresh mint leaves, and toasted chopped peanuts. Drizzle Vietnamese dipping sauce over the top to enhance the flavors before serving.

Notes

  • Make sure not to overcook the fish to keep it tender and moist.
  • Fried shallots add a delightful crunch but are optional.
  • Adjust the amount of Vietnamese dipping sauce based on your flavor preference.
  • You can substitute tilapia with other white fish like catfish or cod if desired.
  • Serve immediately for best texture and flavor.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Vietnamese

Find it online: https://monicarecipes.com/vietnamese-turmeric-fish-cha-ca-la-vong-recipe/