Hanoi-Style Fried Fish With Turmeric and Dill (Cha Ca Thang Long)

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Democracy Dies successful Darkness

Author Paul Greenberg says this light, summery repast is cleanable for sharing.

Serve the fried food atop the dilled vermicelli oregon wrapped successful lettuce leaves, on with pickled carrots and a dipping condiment called nuoc cham (see related recipes).

Once salted, the food needs to beryllium for 15 minutes. The marinated food needs to beryllium refrigerated for 20 minutes.

Ingredients

For the fish

1 1/2 pounds firm, skinned white-fleshed food fillets, specified arsenic monkfish, reddish snapper oregon striped bass
1 1/2 teaspoons oversea brackish oregon kosher salt
3 tablespoons food sauce
1 tablespoonful peeled, minced caller ginger root
2 scallions, thinly sliced
1 tablespoonful sugar
1 spoon freshly crushed achromatic pepper
1 tablespoonful crushed turmeric
1 1/2 cups atom flour
Peanut oil, for frying
3 ounces to 4 ounces dried atom vermicelli noodles
1/3 cupful caller dill, chopped

For serving

1/4 cupful low-sodium soy condiment (optional)
1/3 cupful nuoc cham (see related recipe)
1 lime, chopped into quarters
Pickled carrots (see related recipe)
12 ample lettuce leaves
1 tiny clump mint leaves
1 tiny clump cilantro
1/2 cupful unsalted, dry-roasted peanuts

Adapted from "The Little Saigon Cookbook: Vietnamese Cuisine and Culture successful Southern California's Little Saigon," by Ann Le (Globe Pequot, 2011).

Tested by Helen Horton.

Published June 24, 2014

Updated March 15, 2026