Chả Cá Lã Vọng

Chả Cá Lã Vọng is a legendary Vietnamese dish originating from the vibrant streets of Hanoi. Known for its unique blend of flavors and its significance in Vietnamese culinary history, this dish is a delightful combination of turmeric-marinated fish cooked with an array of herbs and spices. The recipe dates back over a century and was popularized by the Doan family in Hanoi, who ran a small restaurant that gained fame for this specific dish.

Ingredients

• Fish (traditionally snakehead, but catfish or tilapia can be used) - 500g
• Turmeric - 1 teaspoon
• Galangal - 2 tablespoons, minced
• Fish sauce - 3 tablespoons
• Sugar - 1 tablespoon
• Shallots - 2 finely chopped
• Ginger - 1 inch, minced
• Dill - 2 tablespoons, chopped
• Scallions - 2 stalks, chopped
• Rice noodles - 200g
• Peanuts - 50g, roasted and crushed
• Vegetable oil - 2 tablespoons
• Shrimp paste - 2 teaspoons (optional)
• Lime - 1, cut into wedges

Preparation

To make Chả Cá Lã Vọng, begin by preparing the fish. Clean and cut the fish into bite-sized pieces. Make a marinade by combining turmeric, minced galangal, fish sauce, sugar, chopped shallots, and ginger. Mix the fish pieces thoroughly with the marinade and let them sit for at least 2 hours to absorb all the flavors.

Marinating the Fish

1. In a bowl, add 1 teaspoon of turmeric, 2 tablespoons of minced galangal, and 3 tablespoons of fish sauce.
2. Stir in 1 tablespoon of sugar.
3. Add 2 finely chopped shallots and 1 inch of minced ginger.
4. Mix thoroughly and coat the fish pieces in the mixture.
5. Cover and let marinate for at least 2 hours.

Cooking Process

After marinating, the key to perfect Chả Cá Lã Vọng lies in properly cooking the fish and serving it with fresh herbs and accompaniments. Traditionally served on a sizzling pan, the aroma during cooking is as appetizing as the taste itself.

Cooking the Fish

1. Heat 2 tablespoons of vegetable oil in a pan over medium heat.
2. Add the marinated fish pieces and cook for 5-7 minutes, flipping halfway through until golden brown and cooked thoroughly. Keep a cooking timer handy for precise timing.
3. Near the end of cooking, sprinkle with dill and scallions and give it a final toss.

Preparing the Noodles

1. While the fish is marinating, you can prepare the accompaniments. Cook 200g of rice noodles according to the package instructions. Rinse under cold water and set aside.

How to Enjoy Chả Cá Lã Vọng

To savor this traditional dish, serve the cooked fish on top of a bed of rice noodles. Sprinkle a generous amount of crushed peanuts on top and offer lime wedges on the side for an extra zing. If you prefer a more traditional experience, a touch of shrimp paste can be added for depth. The contrast between the crispy fish and the soft noodles creates a textural elegance that is hard to resist.

Serving Suggestion

1. Begin with a plate of noodles as your base.
2. Layer on the freshly cooked fish.
3. Garnish with dill, scallions, and crushed peanuts.
4. Add a squeeze of lime before serving for an extra burst of flavor.
5. Enjoy each bite, tasting the balance of herbs, spices, and marinated fish.

Chả Cá Lã Vọng is more than a meal; it's a sensory journey through the streets of Hanoi, bringing together cultural heritage and culinary artistry. Perfect for a family gathering or special occasion, this dish will leave a lasting impression on your taste buds.