This iconic Vietnamese street food features tender turmeric-marinated fish cooked tableside with fresh herbs, crispy shallots, and a vibrant dill-studded sauce. A aromatic, interactive dining experience that captures the essence of Hanoi's culinary traditions with its perfect balance of savory, herbaceous, and slightly tangy flavors.
⏱️50 min
📊Medium
👥4 servings
🍽️Main
seafoodfestivefamily
Ingredients
800 gcatfish or snakehead fish fillets
2 teaspoonsground turmeric
3 tablespoonsfish sauce
150 gfresh dill
200 gshallots
150 mlvegetable oil
4 piecesgarlic cloves
2 tablespoonslime juice
1 teaspoonsugar
400 gnoodles (rice vermicelli)
Instructions
1PREPARE THE FISH MARINADE: Cut the catfish fillets into bite-sized pieces, approximately 3-4 cm chunks. In a bowl, combine the ground turmeric, 1 tablespoon of fish sauce, and 1 tablespoon of oil to create a smooth paste. Add the fish pieces and gently toss to coat evenly, ensuring each piece is well-covered with the turmeric mixture. Let marinate for 15-20 minutes at room temperature, allowing the turmeric to infuse the delicate fish with its warm, earthy flavor and golden color.
2CRISP THE SHALLOTS: Slice the shallots thinly into rounds, keeping the layers separate for maximum crispness. Heat 100 ml of vegetable oil in a large skillet or wok over medium heat until shimmering. Add the shallot slices in batches and fry for 3-4 minutes, stirring frequently, until they turn golden brown and become crispy with a papery texture. Remove with a slotted spoon and drain on paper towels, reserving the flavored oil for later use. The shallots should be fragrant and completely crisp, as they'll soften slightly when combined with the fish.
3MAKE THE DIPPING SAUCE: In a small bowl, whisk together the remaining 2 tablespoons of fish sauce, lime juice, and sugar until the sugar dissolves completely, approximately 1-2 minutes of stirring. Mince the 4 garlic cloves finely and add to the sauce, stirring well. The sauce should be balanced between salty, tangy, and slightly sweet, creating a complex flavor profile that complements the rich fish. Set aside at room temperature.
4PREPARE THE FRESH HERBS AND NOODLES: Wash the fresh dill and pat dry thoroughly, then chop it into roughly 5 cm pieces to maintain its aromatic structure. Cook the rice vermicelli according to package directions (usually 4-5 minutes in boiling water), then drain well and divide among serving bowls. Arrange the chopped dill on a separate plate alongside the crispy shallots, creating an appealing presentation for interactive serving.
5COOK THE FISH TABLESIDE: Heat a large skillet or traditional cha ca pot over medium-high heat and add the reserved shallot-infused oil plus an additional 50 ml of fresh vegetable oil. Once the oil shimmers and just begins to smoke slightly, add the marinated fish pieces carefully. Cook for 3-4 minutes without stirring too much, allowing the fish to develop a light golden exterior while remaining tender inside. The fish should flake easily when tested with a fork but still be moist and succulent, not dry.
6FINISH WITH HERBS AND SERVE: As the fish reaches final cooking (2-3 minutes remaining), add most of the fresh dill directly to the skillet or pot, reserving some for garnish. Toss gently for 1-2 minutes until the dill wilts slightly and releases its essential oils, infusing the dish with fresh, aromatic flavor. Transfer the fish and herb mixture to a serving platter, garnish with remaining crispy shallots and dill, and serve immediately alongside the noodles, dipping sauce, and any remaining herbs for guests to customize their bowls according to preference.