Cha Ca La Vong
Cha Ca La Vong is a Hanoi-style turmeric fish dish pan-seared with dill and scallions, known for its aromatic and savory profile.
Instructions
- 1
Cut fish into large chunks and marinate with turmeric, fish sauce, and garlic for 15 minutes.
- 2
Cut dill into long pieces and scallions into 4 cm lengths.
- 3
Heat oil and sear fish over medium-high heat until golden.
- 4
When fish is nearly done, add dill and scallions, then toss for 1 minute.
- 5
Finish with roasted peanuts for extra aroma and texture.
Tips
Nutrition (per serving)
Adjust Servings
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