Go Back
–+ servings
PRINT RECIPE

Chả Cá Lã Vọng

The Vietnamese have an old saying that "This is the dish you need to try before you die!"
Servings: 4 people

Ingredients

Chả Cá Lã Vọng marinade

  • 4 Snakehead fish filets (or tilapia, hake or cod)
  • 3 inches Fresh turmeric
  • 2 inches Fresh ginger (or galangal)
  • 2 tsp Fish sauce (nuoc mam)
  • 2 tbsp Canola Oil
  • 1 tsp Salt
  • 10 Scallions
  • 1-2 cups Fresh dill

Nuoc Cham

  • 1/4 cup Fish sauce (nuoc mam)
  • 3-4 Garlic cloves, pressed
  • 2-3 Cayenne peppers, minced
  • 1/3 cup Fresh lime juice
  • 2 tbsp Sugar (superfine works best)
  • 1 tbsp Water

To Serve

  • 1 pkg Vietnamese or Thai rice noodles
  • 1 head Bibb or Boston lettuce
  • 1/2 cup Cilantro leaves
  • 1/2 cup Thai basil leaves
  • 1/2 cup Mint leaves
  • 1/2 cup Peanuts (roasted, salted, coursely chopped

Instructions

Chả Cá Lã Vọng

  • Cut the snakehead into 2" pieces.
  • Next, make the paste of turmeric and ginger. It's best to wear gloves to avoid turmeric stains. With a food processor or fine grater, grate the fresh turmeric and ginger into a paste. You'll want to end up with about a half cup. Transfer to a stainless-steel or glass bowl. Add the powdered turmeric and fish sauce. Place the snakehead chunks in the marinade and rub mixture all over fish. Refrigerate for at least one hour or over night.
  • Chop the scallions into 2-3 inch pieces. Slice lengthwise into long slivers. Roughly chop the dill, removing large stems. Mince the mint, Thai basil and cilantro.
  • Chả Cá Lã Vọng is traditionally pre-cooked by grilling or baking before frying, but it's not necessary to pre-cook. Preheat your oven to 400º. Lay a non-stick sheet of aluminum foil on a baking sheet. Bake in your preheated oven for 8-10 minutes. Remove to a dish while you prepare the rice noodles and stir fry.
  • Bring a pot of water to a boil. Place the rice noodles in the water and boil until al dente, about 5 minutes. Drain.
  • Place bib lettuce on individual plates. With tongs, lay cooked rice noodles on the lettuce.
  • In a large skillet, heat up the canola oil. Fry the snakehead pieces for 1-2 minutes per side. Add the dill and scallions, turn off the heat and stir the ingredients together until the greens have softened a bit.
  • With tongs, place the Chả Cá Lã Vọng on each plate, on top of the noodles. Add chopped peanuts, mince cilantro, Thai basil and mint on top and serve with spoonfuls of nuoc cham.

Nuoc Cham

  • Juice 1 lime. Press the garlic cloves and mince the cayenne peppers. Combine all ingredients in a jar and shake well. Refrigerate.

Notes