How to Make Chả Cá Lã Vọng — Vietnamese Turmeric Dill Fish with Traditional Mắm Tôm Sauce Recipe

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is lower in sodium, and the alternative is cost-effective.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in cost.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, and spaghetti is widely available.

Start by cleaning the fish in lightly salted water and patting it dry.

Cut the fish into longer strips or bite-sized pieces.

Prep the marinade by combining turmeric, garlic, chilies in a food processor until coarsely combined.

Add the chopped aromatics to the fish along with yogurt, fish sauce, mam, sugar, turmeric powder, and black pepper.

Toss the fish to coat it in the marinade, cover, and refrigerate for 1-2 hours or overnight.

Boil water and cook the rice vermicelli according to package instructions for 5-7 minutes, then drain and run cold water over them.

Chop green onion, sweet onion, and dill, mixing some dill into the fish marinade.

Prepare lettuce and herbs, arranging them on a platter for serving.

Make the mam sauce by combining mam, sugar, kumquat juice, lime juice, and olive oil until smooth.

Heat oil in a pan and cook the marinated fish over medium heat until golden, flipping to cook both sides.

Add dill, green onion, and sweet onion to the pan, letting them soften before removing from heat.

Assemble the dish by starting with the cooled vermicelli, adding fish, pickled veggies, lettuce, and herbs, then sprinkle with peanuts and drizzle with mam sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens