Turmeric-marinated fish baked until flaky, inspired by Hanoi's famous cha ca la vong.
Cha ca la vong is a legendary Hanoi dish of turmeric-and-dill marinated fish traditionally pan-fried tableside, but this baked version simplifies the process while keeping the signature flavor combination intact. Fish fillets marinate in turmeric, galangal, and fish sauce, then bake until just flaky, finished with a generous handful of fresh dill and scallions wilted in hot oil poured over the top. The final step of pouring sizzling hot oil over the dill and scallions right before serving is what makes this dish special — it very briefly cooks the herbs while releasing their aroma dramatically at the table.
Serves 4
Combine turmeric, fish sauce, garlic, and 1 tbsp oil. Coat the fish pieces and marinate at least 30 minutes.
Arrange fish in a single layer on a baking sheet and bake at 200°C (400°F) for 15-18 minutes until just opaque and flaky.
While the fish bakes, arrange dill and scallions on a serving platter.
Just before serving, heat 4 tbsp oil in a small pan until shimmering and just starting to smoke.
Place the baked fish over the dill and scallions, then immediately pour the hot oil over everything so it sizzles and wilts the herbs.
The oil must be genuinely hot for the dramatic sizzle and aroma — test with a drop of water first.
Serve immediately with rice vermicelli, crushed peanuts, and nuoc cham for dipping.
Use fresh turmeric if you can find it, grated, for a more vibrant, less dusty flavor than ground turmeric alone.
Don't skip the sizzling oil step — it's what defines cha ca and briefly cooks the dill while releasing its aroma.
Serve with plenty of fresh herbs and peanuts on the side so everyone can build their own bowl.
Pan-fry the marinated fish in batches instead of baking for a closer approximation of the traditional tableside method.
Add turmeric-marinated shrimp alongside the fish for variety.
Serve over rice instead of vermicelli noodles if preferred.
Best eaten fresh; leftover fish keeps 1 day refrigerated but the dramatic sizzling presentation only works freshly made.
Cha ca la vong originated at a specific restaurant in Hanoi in the late 19th century and became so iconic that the street where it's located was eventually renamed Cha Ca Street, cementing the dish's place in Vietnamese culinary history.
Firm, mild white fish like catfish, cod, or tilapia hold up well to the turmeric marinade and baking process.
Yes, pan-frying in batches is actually closer to the traditional method and gives slightly crispier edges.
It's a classic Vietnamese dipping sauce made from fish sauce, lime juice, sugar, garlic, and chile, used as a condiment across many Vietnamese dishes.
Per serving (380g / 13.4 oz) · 4 servings total
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