Chả cá Lã Vọng

Chả cá Lã Vọng is a Hanoi fish dish distinguished by turmeric, dill and spring onion. Helen Le marinates fish pieces with turmeric, galangal, rice flour, yoghurt or fermented rice mẻ, and shrimp paste or fish sauce. The fish is baked before being fried at the table in a pan on a portable stove, with spring onion and dill added. Rice vermicelli, roasted peanuts, fresh herbs and a mắm tôm shrimp-paste dipping sauce accompany it.^[1]

Luke Nguyen’s preparation uses ling fillets with turmeric, curry powder, yoghurt, garlic, spring onion and dill in the marinade. After frying the fish, he adds fish stock and simmers it, then finishes with lemon juice. The fish and sauce are spooned over rice vermicelli mixed with bean sprouts, sliced spring onion and the remaining dill.^[2]