Hanoi-Style Grilled Fish, or Chả Cá Lã Vọng, is a classic dish from Vietnam’s capital, celebrated for its aromatic blend of herbs and spices. Tender fish fillets are marinated and grilled to achieve a smoky taste and served with vermicelli noodles and fresh herbs. Accompanied by a flavorful dipping sauce, this dish offers a delightful harmony of textures and flavors, reflecting Vietnam’s rich culinary traditions. The preparation involves marinating the fish, grilling it to enhance its aroma, and assembling the ingredients for a delightful and visually pleasing presentation, making it a favorite for many.
Ingredients
- 1 lb firm white fish fillets, such as cod or halibut
- 3 tbsp fish sauce
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 2 tsp turmeric powder
- 1 tbsp sugar
- 1 cup vermicelli noodles, cooked
- 1 cup fresh herbs, such as dill, mint, cilantro
Instructions
- Cut the fish fillets into bite-sized pieces and place them in a bowl.
- In a small bowl, mix together the fish sauce, vegetable oil, garlic, turmeric powder, and sugar to create a marinade.
- Pour the marinade over the fish pieces, ensuring they are evenly coated. Let it marinate for at least 20 minutes to enhance flavor.
- During the marinating time, prepare the grill by preheating it to medium-high heat.
- Thread the marinated fish onto skewers for easy grilling.
- Grill the fish skewers for about 2-3 minutes per side, or until the fish is cooked through and has grill marks.
- Arrange the grilled fish over cooked vermicelli noodles, topping with fresh herbs.
- Serve with a side of your favorite dipping sauce to complement the dish.
Keywords: Dinner, Skewers
Spice Rack: Turmeric, Fish Sauce, Garlic
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