chả cá Lã Vọng

Turmeric fish grilled then finished with dill at the table.

Ingredients

• 800 g White fish fillets
• 2 tbsp Turmeric
• 2 tbsp Galangal
• 3 tbsp Yogurt
• 3 tbsp Fish sauce
• 2 cups Dill
• 8 Spring onions
• 400 g Rice vermicelli
• ½ cup Peanuts
• 1 tbsp Shrimp paste
• 2 Lime
• ½ cup Oil

Method

1. Marinate the fish — Mix turmeric, galangal, yogurt and fish sauce and coat the fish; rest at least 4 hours.
2. Grill — Cook over charcoal until just done and lightly charred.
3. Finish at the table — Heat oil in a pan at the table, add the fish, then pile in a huge amount of dill and spring onion.
4. Wilt briefly — The herbs should collapse but stay green — this final flourish is the whole ritual.
5. Make the dip — Mix shrimp paste with lime, sugar and a little hot oil until frothy.
6. Chả Cá is ready — Serve over vermicelli with peanuts and the shrimp paste dip.

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