Bánh Mì Chả Cá Lã Vọng Style (Hanoi Fish Sandwich)
85% chuẩn vị · Vietnamese
A regional variation inspired by the famous Chả Cá Lã Vọng from Hanoi, this bánh mì uses turmeric-marinated and grilled fish cubes, offering a distinct aromatic and slightly smoky flavor profile.
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 fillets (e.g., catfish, snakehead)1 lb
- Turmeric powder1 tsp
- Galangal, grated (or ginger)1 tbsp
- Fish sauce2 tbsp
- Dill, chopped1/4 cup
- Spring onions, chopped1/4 cup
- Vegetable oil2 tbsp
- Baguettes4
- Daikon radish, julienned1 cup
- Carrots, julienned1 cup
- Rice vinegar1/2 cup
- Sugar, for pickling1/4 cup
- Salt, for pickling1 tsp
- Mayonnaise1/4 cup
- Chili sauce2 tbsp
Các bước
- 1
Prepare the pickled vegetables: Combine julienned daikon and carrots in a bowl. In a separate bowl, whisk together rice vinegar, sugar, and salt until dissolved. Pour over the vegetables and let marinate for at least 30 minutes.
- 2
Prepare the fish: Cut the fish fillets into 1-inch cubes. In a bowl, toss the fish cubes with turmeric powder, grated galangal (or ginger), fish sauce, salt, and pepper. Let marinate for at least 15 minutes.
- 3
Grill the fish: Heat vegetable oil in a grill pan or skillet over medium-high heat. Grill the marinated fish cubes for 2-3 minutes per side, until cooked through and slightly charred. Stir in chopped dill and spring onions during the last minute of cooking.
- 4
Prepare the baguettes: Slice the baguettes lengthwise.
- 5
Assemble the bánh mì: Spread mayonnaise and chili sauce inside each baguette. Layer with the grilled fish cubes, pickled vegetables, and additional fresh dill if desired.
- 6
Serve immediately.
