Chả Cá: Turmeric Fish and Dill

Chả cá Lã Vọng — the famous turmeric-marinated fish cooked at the table with masses of dill — is Hanoi's signature dish, so beloved it gave its name to an entire street (Chả Cá Street). The technique is unique: firm white fish marinated in turmeric and galangal, par-cooked on a charcoal grill, then finished tableside in a pan with enormous quantities of dill and spring onion that wilt in the fish fat.

Firm white fish (traditionally cá lăng, a Vietnamese freshwater fish — snakehead or cod as substitutes) marinated in turmeric, galangal, fish sauce, and shrimp paste, par-cooked over charcoal or under a grill, then finished in a pan with generous quantities of dill (both feathery fronds and thick stalks), spring onions, and peanut oil over high heat.

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