Description
Let’s dive into one of Hanoi’s most beloved dishes: Cha Ca La Vong, or Vietnamese Turmeric Fish!
Ingredients
Vietnamese Turmeric Fish
- 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
- 2 tbsp shallots, minced
- 1 tbsp dill, minced
- 1 stalk green onion, minced
Toppings
- 1 package vermicelli noodles
- 1 head lettuce
- mint
- 2 tbsp peanuts, toasted and chopped
- 1/3 cup Vietnamese dipping sauce
- 2 tbsp fried shallots, optional
Instructions
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Add the tilapia to a bowl with all the ingredients through the fish sauce. Mix and marinate for 15 minutes. Make sure the fish is coated in the marinade.
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While the tilapia is marinating, prep your other ingredients. Mince your shallots, dill, and green onions. Cook your vermicelli noodles.
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After the tilapia is done marinating, heat 2 tablespoons of oil over medium high heat. Add in the shallots and cook for a minute until they are shiny. Add the tilapia and marinade to the pan. Cook the tilapia for 2 minutes on each side.
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Add in the dill and green onion. Cook for another 30 seconds. Remove from the heat.
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Assemble your vermicelli bowl! Add vermicelli and lettuce to a bowl. Top with tilapia, fried shallots, mint and peanuts. Drizzle Vietnamese dipping sauce over the top and serve.
- Prep Time: 30
- Cook Time: 20
Nutrition
- Serving Size: 1 of 4
- Calories: 178
- Sugar: 5g
- Fat: 5g
- Saturated Fat: 1g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 57mg