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.
- The dill is used in extraordinary quantities — a full bunch per two portions. This is not a garnish amount; the dill is a primary ingredient - Par-cooking before the tableside finish ensures the fish is cooked through without being overcooked in the dramatic final stage - The turmeric stains everything — work on surfaces that can be cleaned, use tools that can be stained - The dill goes in during the last 30–60 seconds of cooking — enough to wilt, not enough to lose its fresh character
VIETNAMESE FOOD ANY DAY — Technique Entries VN-01 through VN-20