Vietnamese Chả Cá Lã Vọng (Grilled Fish with Turmeric and Dill)

Chả Cá Lã Vọng, is a vibrant dish, featuring tender grilled fish infused with turmeric and dill, is a celebration of bold flavours and fragrant herbs. Served sizzling hot with fresh accompaniments, it’s an experience that appeals to all the senses, offering a unique taste of northern Vietnam.

What Is Chả Cá Lã Vọng?

Chả Cá Lã Vọng is a traditional Vietnamese dish that showcases grilled fish marinated with turmeric and served with an aromatic mix of dill and scallions. The fish, often catfish or snakehead fish, is first marinated to absorb a deep golden colour and then grilled or fried until it achieves a delicate char.

Just before serving, it’s cooked again on a sizzling pan with an abundance of fresh dill and scallions, releasing an irresistible aroma that fills the air. The dish is typically accompanied by rice vermicelli, roasted peanuts, fresh herbs, and a tangy dipping sauce made from fish sauce, lime, and chilies.

A spoonful of everything; warm fish, fresh greens, and the vibrant sauce, captures the balance of flavours and textures that Vietnamese cuisine is known for. Chả Cá Lã Vọng isn’t just a meal; it’s an artful assembly of taste and tradition that leaves a lasting impression.

Ingredients and Taste

The ingredients of Chả Cá Lã Vọng are thoughtfully selected to create a harmonious blend of flavours. The fish is the centrepiece, chosen for its firm texture that holds up well to grilling. Turmeric is essential, giving the dish its signature golden hue and subtle earthy taste.

Fresh dill and scallions aren’t just garnishes, they play a starring role, adding a bright, herbaceous flavour that complements the fish beautifully.

The dish is balanced by the condiments and accompaniments. Roasted peanuts provide crunch and nuttiness, while rice vermicelli adds a soft, neutral base.

The dipping sauce, with its balance of salty, sour, and spicy notes, ties everything together. The result is a dish that’s simultaneously savoury, fresh, and aromatic, with layers of flavour that reveal themselves with every bite.

A Taste of History

Chả Cá Lã Vọng has roots that stretch back over a century, originating from a family run restaurant in Hanoi’s Old Quarter. The Doan family first created the dish during the French colonial era, serving it to resistance fighters and loyal patrons.

Over time, their recipe became so iconic that their establishment was renamed after the dish itself, and the name Lã Vọng, a reference to a Vietnamese folk hero, was added as a symbol of resilience and unity.

Today, Chả Cá Lã Vọng is celebrated as one of Hanoi’s culinary treasures. Its preparation remains largely unchanged, preserving the integrity of its original flavours. Locals and visitors alike flock to restaurants to experience the sizzling spectacle and fragrant aroma that accompany every plate.

The dish is not just a testament to the Doan family’s creativity but also a reflection of Hanoi’s enduring love for bold, herb forward cuisine.