Cha Ca Thang Long Recipe: Vietnamese Dill Fish With Turmeric

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Pham Fatale
Nutrition per serving    (USDA % daily values)
CAL
856
FAT
77%
CHOL
44%
SOD
134%

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Ingredients for 6 servings

2 pounds catfish fillets

2 teaspoon onion powder

3/4 teaspoon turmeric powder

2 teaspoons Kosher salt, to taste

1 teaspoon grated palm sugar

3 cloves fresh garlic, crushed and finely minced

1 (1-inch) chunk fresh galangal (or ginger)

3 tablespoons diced shallots

1/3 cup all-purpose flour, as needed

½ teaspoon red chili powder

1 tablespoon all-purpose flour (optional)

1 teaspoon fish sauce

1 small onion, cut into thin wedges

½ cup green onions, cut into 1 inch pieces

1 bunch fresh dill, coarsely chopped

½ cup canola oil, as needed

¼ coarsely chopped peanuts, roasted

1 (16-ounce) package vermicelli rice noodles (bún in Vietnamese), cooked and cooled to room temperature

3 cups combined cilantro, Vietnamese mint (rau thơm), shredded cucumber and lettuce

3 fresh green chiles (optional), sliced

2 limes, cut into wedges

2 cups nước mắm dipping sauce

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