Dinner · 40 min · vietnamese

Cha Ca La Vong

Vietnamese flavors, weeknight effort. Firm white fish meets ground turmeric in a 40-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Firm white fish
• 2 tbsp Ground turmeric
• 2 tbsp Galangal or ginger
• 2 tbsp Fish sauce
• 1 tbsp Sugar
• 2 bunches Fresh dill
• 1 bunch Scallions
• 8 oz Thin rice vermicelli
• 1/3 cup Crushed peanuts
• 2 tbsp Fermented shrimp paste
• 1 Lime
• 1/4 cup Neutral oil

Steps

1. Cut the fish into 2-inch chunks and toss with turmeric, minced galangal, fish sauce, and sugar. Marinate at least 1 hour; the turmeric needs time to stain the fish that signature golden yellow.
2. Cook the vermicelli, rinse cold, and divide among bowls. Set out the peanuts, dill, and scallions cut into 2-inch pieces.
3. For the traditional dip, whisk the shrimp paste with lime juice until it turns pale and foamy, then thin with a little warm water. It smells stronger than it tastes, promise.
4. Sear the fish in a very hot oiled skillet until the edges caramelize, about 3 minutes per side. Do not move the pieces until they release on their own.
5. Toss in the dill and scallions and cook just until they wilt but stay vivid green, about 1 minute. Overcooked dill turns muddy and sad.
6. Serve the sizzling fish over the vermicelli with peanuts scattered on top. Each person adds shrimp paste to taste, a little goes a long way.

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