Turmeric-marinated fish seared with dill and scallion, served over rice in the style of Hanoi's famous cha ca.
Cha ca is a Hanoi specialty — turmeric-marinated fish, traditionally catfish, pan-seared tableside with an enormous amount of fresh dill and scallion, then served over rice noodles or rice with peanuts and herbs. This version keeps the essential elements: the golden turmeric-galangal marinade and the generous use of dill, an herb far more central to Vietnamese cooking in this dish than in most other Vietnamese recipes. The fish marinates briefly in turmeric, galangal or ginger, and fish sauce before being seared hard in a very hot pan, since this is meant to be a fast, high-heat cook that leaves the fish flaky but not dry. Dill and scallion are added at the very end and only briefly wilted, staying vibrant and grassy rather than fully cooked down. It is traditionally eaten with a scatter of roasted peanuts and a dipping sauce called mam tom (fermented shrimp paste), though a simpler nuoc cham works well for anyone unfamiliar with the more pungent traditional condiment.
Serves 5
Combine turmeric, ginger, fish sauce, and oil in a bowl. Add fish chunks and gently toss to coat. Marinate 20-30 minutes.
Heat a generous amount of oil in a wide skillet or wok over high heat until shimmering.
Add the marinated fish in a single layer and sear 2-3 minutes per side until golden and cooked through, being careful not to break the pieces up too much.
Add dill and scallion directly to the pan and toss gently with the fish for about 1 minute until the herbs wilt slightly but stay bright green.
Divide rice among bowls and top generously with the fish and wilted herbs, spooning any pan juices over the top.
Scatter crushed roasted peanuts over each bowl. Serve with nuoc cham and lime wedges on the side.
Use a very hot pan for searing so the fish develops color quickly without overcooking and drying out inside.
Add the dill at the very end and only cook it briefly — it should wilt slightly, not turn fully soft and lose its fresh flavor.
Choose a firm white fish that holds together in chunks; delicate fillets tend to fall apart during the hard sear.
Use catfish specifically if available, the traditional choice for authentic cha ca.
Serve over rice vermicelli noodles instead of rice for the more classic Hanoi presentation.
Add a spoonful of shrimp paste (mam tom) to the dipping sauce for a more traditional, pungent flavor.
Best eaten fresh, as the seared fish and wilted dill lose their texture quickly. Refrigerate leftovers up to 2 days and reheat gently in a skillet.
Cha ca is specifically associated with Hanoi's Cha Ca La Vong restaurant, which has served this exact turmeric-dill fish dish since the late 19th century and gave its name to the street it's located on, Cha Ca Street.
Yes, thaw completely and pat very dry before marinating so it sears rather than steams in the hot pan.
It's the defining herb of cha ca specifically — most other Vietnamese dishes lean on mint, cilantro, or Thai basil, but this dish is unusual in its heavy dill use.
Fresh ginger is a fine substitute for galangal, though galangal has a more citrusy, piney flavor if you can find it at an Asian market.
Per serving (380g / 13.4 oz) · 5 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
