Cha Ca La Vong (Grilled Fish with Dill): A Delicious Vietnamese Dish
Are you ready to discover a fantastic Vietnamese dish known as Cha Ca La Vong? This tasty recipe features grilled fish with a wonderful mix of herbs, especially dill, which makes it a favorite among many food lovers. Originating from Hanoi, the capital city of Vietnam, this dish has a rich history that dates back over a century. It was named after a famous restaurant that served it and has become a symbol of Vietnamese cuisine. People love Cha Ca La Vong for its unique flavors and the fun experience of cooking and sharing it with friends and family. Let’s dive into this mouthwatering recipe together!
Ingredients
| Ingredient | Quantity |
| White fish fillets (like catfish or tilapia) | 500 grams |
| Dill (fresh) | 1 bunch |
| Turmeric powder | 1 tablespoon |
| Fish sauce | 3 tablespoons |
| Cooking oil | 2 tablespoons |
| Green onions (sliced) | 2 stalks |
| Noodles (like rice vermicelli) | 200 grams |
| Peanuts (crushed) | 50 grams |
| Lemon wedges | For serving |
Note: If you can’t find some of these ingredients, you can substitute the fish with any firm white fish and use dried dill if fresh is unavailable.
Step-by-Step Instructions
- Marinate the Fish: In a bowl, mix the fish sauce and turmeric powder. Add the fish fillets and let them marinate for about 30 minutes. This helps the fish absorb all the delicious flavors.
- Prepare the Noodles: While the fish is marinating, cook the rice vermicelli according to the package instructions. Once cooked, drain and set aside.
- Heat the Pan: In a large frying pan, heat the cooking oil over medium heat. Make sure the pan is hot enough before adding the fish.
- Cook the Fish: Add the marinated fish to the pan. Cook for about 4-5 minutes on each side, or until the fish is golden brown and cooked through.
- Add the Dill: When the fish is almost done, add the fresh dill and green onions to the pan. Stir gently to combine and let it cook for another 2 minutes.
- Assemble the Dish: To serve, place some cooked noodles in a bowl, top with the grilled fish, and sprinkle with crushed peanuts. Serve with lemon wedges on the side for a refreshing touch.
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 350 | 17% |
| Protein | 30 grams | 60% |
| Carbohydrates | 45 grams | 15% |
| Fats | 10 grams | 15% |
| Vitamin A | 500 IU | 10% |
| Vitamin C | 4 mg | 5% |
Tips and Tricks
- Cooking Fish: Make sure not to overcrowd the pan when cooking the fish. Cook in batches if necessary for even cooking.
- Customize Flavor: Feel free to add more herbs like cilantro or mint for a different taste.
- Common Mistakes: Don’t skip the marination step; it is crucial for flavor! Also, ensure the oil is hot enough; otherwise, the fish may stick to the pan.
FAQs
What type of fish is best for Cha Ca La Vong?
While catfish and tilapia are commonly used, you can also use any firm white fish for this recipe.
Can I make Cha Ca La Vong in advance?
Yes! You can marinate the fish a few hours ahead of time, but it’s best to cook it fresh for the best texture and flavor.
What should I serve with Cha Ca La Vong?
This dish is often served with noodles, crushed peanuts, and fresh herbs as toppings.
Is Cha Ca La Vong gluten-free?
Yes, as long as you use a gluten-free fish sauce and noodles, this dish can be enjoyed by those who are gluten intolerant.
Can I use frozen fish?
Absolutely! Just ensure it is fully thawed and patted dry before marinating for the best results.
How spicy is Cha Ca La Vong?
This dish is not traditionally spicy, but you can add chili peppers to taste if you like some heat.
Is it necessary to use dill?
Dill is a key ingredient in this dish, providing a unique flavor. If you can’t find fresh dill, dried dill can be used as a substitute.
How long does leftover Cha Ca La Vong last?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Can I grill the fish instead of pan-frying?
Yes! Grilling the fish can add a fantastic smoky flavor to the dish.
What is the best way to cook the noodles?
Simply follow the package instructions for cooking rice vermicelli, then rinse under cold water to keep them from sticking.
Why is this dish famous?
Cha Ca La Vong is famous for its deep flavors and fresh ingredients, showcasing the essence of Vietnamese cooking.
Conclusion
Now that you’ve learned how to make this delicious Cha Ca La Vong, it’s time to gather your ingredients and start cooking! This dish not only introduces you to the rich culinary tradition of Vietnam but also brings an exciting and tasty experience to your dining table. Enjoy the grilling, the aromas, and the delightful flavors with your loved ones. Happy cooking!
