Cha Ca Thang Long

Chả Cá Thăng Long (also known as ChảCá Lã Vọng and Chả Cá Hà Nội) is an infamous Hà Nội meal. At it is originating roots from 100+ yr old Chả Cá Lã Vọng restaurant, turmeric marinaded seafood is first grilled after which deep-fried table-side. It’s served with a great deal of fresh dill, other herbs, crush peanuts, and rice noodles.

It absolutely wasn’t until I became in college that I begun to really appreciate this meal along with it’s complex, yet well balanced, tastes. In Orange County, I Would Personally purchase it as a goody when I was out with my parents in Little Sài Gòn. The sole well-known destination to get Chả Cá Thăng extended at that time was from Viễn Đông Restaurant where it would come-out on sizzling cast-iron dishes. Today, Chả Cá is pretty easily available at many Vietnamese restaurants.

Usually, in Hà Nội, this dish is produced with cá lóc –or snakehead fish. Which, on a random note, ended up being my dad’s nickname inside navy. :)

Within the says, most restaurants can make it with catfish or other fast white seafood. But mom also familiar with ensure it is with salmon, also.

In the event that you’ve never ever had Chả Cá before, perhaps you are amazed to observe how much fresh dill can be used. But trust in the process given that it’s the plentiful dill and turmeric that produces this meal so special.

Usually, Chả Cá is supported with Mắm Nêm—a really pungent, fermented anchovy sauce. I really like the stuff however it’s positively a flavor getting used to—even if you're Vietnamese! As such, you notice this dish also served with a regular Nước Chấm which can be even more mild in comparison to its counterpart.

Maybe Not up to mixing up a group of your Mắm Nêm? Don’t worry about it, I buy mine premixed and bottled. Mắm Nêm is one of those tricky items that we appear to never be capable of getting suitable ratios down. :)

In the home, you are able to prepare Chả Cá in several other ways. Either on a barbecue grill (or grill pan), under the broiler, or just pan-fry like I did. But make sure to get all the crispy brown bits in your dish for the reason that it’s what is loaded packed with yummy taste.

Thank you for reading!

On a part note, I’d want to dedicate this post/dish to the mother which instilled in us the love for cooking and sharing meals with nearest and dearest. She would have turned 70 this coming Tuesday. Wasn’t she beautiful? :)

Happy Mother’s Day and Successful Birthday, Mom! We skip both you and love you!

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Chả Cá Thăng Long (Vietnamese design Fish with Turmeric & Dill)
Serves 4

Components:

For Fish:
1 Pound Firm White Fish, slashed into 2 inch pieces
3 Tablespoons Vietnamese Fish Sauce
1 Teaspoon Turmeric Dust
1 Tablespoon Fresh Garlic, finely minced
½ Tablespoon Fresh Ginger, carefully grated
2 Tablespoons Shallots, finely diced
1 Tablespoon Fresh Dill Fronds, sliced (for marinade)
¼ Teaspoon Ebony Pepper
4 Scallions, sliced into 2 inch segments
1 Tiny White Onion, cut
1 huge lot of Dill, without stems
3 Tablespoons Vegetable Oil, split

Accouterments:
½ Cup nuts, toasted and around sliced
Fresh Dill Fronds, chopped
Red Thai Chiles, diced
Chili Paste
Nước Chấm (fish dipping sauce) or Mắm Nêm (fermented anchovy dipping sauce)
1 Package Vermicelli Noodles, boiled according to bundle instructions

In a big bowl, mix seafood sauce, turmeric, garlic, ginger, shallots, dill fronds, and black pepper. Include fish and combine really. Protect the dish with synthetic wrap and refrigerate for 1-2 hours.

In a big skillet, temperature 1 tablespoon of oil. Cook the white onions until gently golden. Include 1/3 of the dill and ½ associated with sliced up scallions. Sauté for an extra 1-2 moments. Dish the onions, scallions and dill on a serving plate.

Eliminate seafood the refrigerator and strain off the marinade. Making use of report towels, pat off any excess fluids. With the same skillet, temperature the residual oil to method high. Pan fry the fish—about 3-4 minutes on each part through to the fish is evenly browned. Plate the seafood in addition to the bed of prepared onions, scallions and dill. Immediately top using the continuing to be fresh dill and scallions. Sprinkle peanuts ahead and provide instantly with vermicelli noodles and sauces.

**This is my submission to Fabulous Vietnam #13, a month-to-month blog posting event celebrating Vietnamese cuisine that was started by Anh of A Food Lover’s Journey and Hong & Kim of to learn more, please visit Delicious Vietnam**