[Vietnamese Recipes] Cha Ca Thang Long - Ha Noi - Style Fried Fish with Turmeric and Dill

Although it’s been nearly three years since I visited Hanoi, I can still distinctly remember just about everything from my evening dinner excursion to Cha Ca Thang Long. Wandering down the street on a rainy evening and almost missing the nondescript exterior, the dining room filled with locals enjoying a night out, the woman who came over to help us figure out the protocol, and most importantly, my first bite of cha ca thang long.

With tender chunks of fish seasoned with turmeric and dill atop a bed of rice vermicelli, it’s not hard to see why this dish is one of Hanoi’s most popular (and it earned the #2 spot on the Gastronomer’s Top Ten List of Hanoi meals!).

Google “Cha Ca Thang Long” and you’ll see plenty of results… just about everybody has their own spin on the classic dish. In this version chunks of fish filets get marinated in a turmeric, ginger and fish sauce mixture before being tossed in rice flour. The fish is then fried up with dill and green onions until it develops a delicate, crispy crust and the herbs wilt. These little pieces of heaven are then placed atop a bed of rice vermicelli noodles.

At this point you have two options: you can either let the dill and green onion be the star of the show or you can add some fresh herbs. Either way you’ll want to top it with some nuoc cham and crushed peanuts.

For years I’ve never attempted to make cha ca thang long, thinking that it would be overly difficult or time consuming. It’s actually surprisingly simple, as long as you’ve got the basic Vietnamese staples in your pantry. I only wish that I’d tried making this dish a lot earlier…

Cha Ca Thang Long- Hanoi-Style Fried Fish with Turmeric and Dill

YIELD: 4 servings

INGREDIENTS:

For the Fish:

* 1-1/2 pounds firm fish filets, such as catfish, monkfish or cod
* 2 Tablespoons fish sauce
* 1 Tablespoon finely minced ginger
* 2 teaspoons ground tumeric
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 2/3 cup rice flour
* 2-3 Tablespoons oil
* 1 cup coarsely chopped fresh dill, feathery tops only (remove the thick stems)
* very small bunch green onion, cut into 1-1/2-inch lengths (about 1/2 cup)

Accompaniments:

* 1/2 pound rice vermicelli
* 1 cup mixture of chopped fresh mint, cilantro, and Thai basil (optional)
* 1/2 cup chopped, toasted peanuts
* nuoc cham

DIRECTIONS:

Cut the fish filets into large chunks and set aside. In a large bowl combine the fish sauce, ginger, turmeric, salt, and pepper and stir to combine. Add the fish and toss to coat. Set aside and let marinate for at least 30 minutes or up to one day.

While the fish is marinating prepare the rice noodles. Bring a medium saucepan of water to a boil. Add the noodles and submerge them under water. Immediately remove from heat and let sit until the noodles are cooked, about 5-10 minutes, depending on the size of the noodles. Drain in a colander and rinse under cold water. Divide the noodles into four individual bowls and set aside.

Drain the fish from the marinade. Place the rice flour in a large bowl or in a Ziplock bag. Toss the marinated fish chunks in the rice flour to coat.

Heat the oil in a very large skillet or saute pan over medium-high heat. Add the fish and cook for 2-3 minutes. Gently turn the fish and cook for another minute. Scatter the dill and green onion over the fish (if there are gaps between the chunks of fish try to concentrate the herbs in these spots). Very gently toss to wilt the herbs.

When the fish is cooked, carefully transfer the fish to the four individual bowls. Individual diners can top their bowl with desired amount herbs, peanuts, and nuoc cham.

This recipe and image sources are referred in website: Girlcooksworld.com. Thanks so much!