Chả Cá Lã Vọng (Traditional)
Món truyền thống · Vietnamese
A classic Hanoi dish featuring turmeric-marinated fish, pan-fried until golden and flaky, served with dill, scallions, peanuts, and vermicelli noodles.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Firm white fish (e.g., catfish, snakehead)600g
- Turmeric powder2 tsp
- Galangal, minced1 tbsp
- Lemongrass, minced2 tbsp
- Shrimp paste1 tsp
- Fish sauce2 tbsp
- Sugar1 tsp
- Dill, chopped2 cups
- Scallions, chopped1 cup
- Peanuts, roasted and chopped1/2 cup
- Vermicelli noodles400g
- Vegetable oil4 tbsp
- Saltto taste
- Black pepperto taste
- Chili, sliced (optional)to taste
- Lime wedges (optional)to taste
Các bước
- 1
Cut the fish into bite-sized pieces.
- 2
In a bowl, combine turmeric powder, minced galangal, minced lemongrass, shrimp paste, fish sauce, sugar, salt, and pepper. Mix well to create the marinade.
- 3
Add the fish pieces to the marinade and toss gently to coat. Let it marinate for at least 30 minutes, or preferably 1-2 hours in the refrigerator.
- 4
Prepare the accompaniments: chop dill and scallions, roast and chop peanuts, and cook vermicelli noodles according to package instructions.
- 5
Heat vegetable oil in a large skillet or wok over medium-high heat.
- 6
Add the marinated fish pieces to the hot skillet in a single layer. Fry until golden brown and cooked through, about 3-4 minutes per side. Avoid overcrowding the pan; cook in batches if necessary.
- 7
Once the fish is cooked, add most of the chopped dill and scallions to the skillet. Stir-fry briefly for about 1 minute until the herbs are fragrant and slightly wilted.
- 8
Serve the Chả Cá immediately, family-style, with the cooked vermicelli noodles, chopped peanuts, remaining fresh dill and scallions, sliced chili, and lime wedges on the side.
