Photo: Phương Huy · CC BY-SA 4.0 · Wikimedia Commons

White bowl of rice vermicelli topped with a golden turmeric fish piece, wilted dill, spring onions and peanuts, with chopsticks behind — Photo: Phương Huy · CC BY-SA 4.0 · Wikimedia Commons

Vietnamese · Lunch · Dinner

Hanoi Turmeric Fish with Dill and Noodles

Name: Hanoi Turmeric Fish with Dill and Noodles
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Cuisine: Vietnamese
Ingredients: 600 g catfish or other firm white fish fillets, skinless; 2 tsp ground turmeric; 1 thumb-sized piece fresh galangal (or ginger), finely grated; 4 cloves garlic, minced; 1 tbsp + 2 tsp fish sauce; 1 tbsp sugar; 1/2 tsp ground black pepper; 1 1/2 tbsp vegetable oil; 1 large bunch fresh dill, cut into 4 cm lengths; 6 spring onions, cut into 4 cm lengths; 200 g dried rice vermicelli; 2 litres water for boiling the noodles; 1/4 cup unsalted roasted peanuts, roughly chopped; 1 small bunch fresh coriander leaves; 1/2 cup fresh mint leaves; 1 small head green leaf lettuce; 2 tbsp lime juice; 1/4 cup water for the dipping sauce; 1 small red chilli, thinly sliced

Chả cá Lã Vọng

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Golden turmeric and galangal-marinated fish, seared and tossed with a mountain of fresh dill and spring onions, served over rice vermicelli with herbs, peanuts and a tangy lime-fish sauce dip. This lighter version grills the fish first so it needs only a little oil in the pan.

Prep: 45 min
Cook: 20 min
Total: 65 min
Serves: 4

Medium
Dairy Free

25%

Per serving499kcal25% of a 2,000 kcal day

30gProtein

53gCarbs

18gFat

4gFiber

Calories come from: Carbs 43% · Fat 33% · Protein 24%

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Ingredients

For 4 servings

600 gcatfish or other firm white fish fillets, skinless
2 tsp6 gground turmeric
1 thumb-sized piece20 gfresh galangal (or ginger), finely grated
4 cloves12 ggarlic, minced
1 tbsp + 2 tsp30 gfish sauce
1 tbsp12 gsugar
1/2 tspground black pepper
1 1/2 tbsp20 gvegetable oil
1 large bunch60 gfresh dill, cut into 4 cm lengths
690 gspring onions, cut into 4 cm lengths
200 gdried rice vermicelli
2 litres2,000 gwater for boiling the noodles
1/4 cup30 gunsalted roasted peanuts, roughly chopped
1 small bunch15 gfresh coriander leaves
1/2 cup10 gfresh mint leaves
1 small head120 ggreen leaf lettuce
2 tbsp30 glime juice
1/4 cup60 gwater for the dipping sauce
1 small5 gred chilli, thinly sliced

Steps

1
Pat the fish dry and cut it into 4 cm chunks.
2
In a bowl, mix the turmeric, galangal, half the garlic, 1 tbsp of the fish sauce, 1 tsp of the sugar and the black pepper.
3
Toss the fish in the marinade, cover and refrigerate for 30 minutes.
4
For the dipping sauce, stir the remaining 2 tsp fish sauce and 2 tsp sugar with the lime juice, 1/4 cup water, the remaining garlic and the chilli until the sugar dissolves.
5
Bring the 2 litres of water to the boil, cook the vermicelli for 4-5 minutes until tender, then drain and rinse under cold water.
6
Heat the grill (broiler) to high and brush a foil-lined tray with 1 tsp of the oil.
7
Spread the fish on the tray and grill for 8-10 minutes, turning once, until golden and cooked through to 63 °C / 145 °F, flaking easily.
8
Heat the remaining oil in a large non-stick frying pan over high heat.
9
Add the grilled fish and sear for 1 minute to crisp the edges.
10
Add the spring onions and dill and toss for about 1 minute, just until wilted.
11
Divide the noodles, lettuce, coriander and mint between bowls.
12
Top with the fish, dill and spring onions, scatter over the peanuts and serve with the dipping sauce.

Swaps, storage and make-ahead

Swaps

Use firm tofu, pressed and cubed, instead of the fish, and swap the fish sauce for soy sauce or a vegan fish sauce to make it vegan.
Fresh ginger works in place of galangal if you can't find it, giving a slightly sharper flavour.
Swap the vermicelli for extra lettuce or shredded cabbage for a lighter, lower-carb bowl.
Leave out the peanuts, or use toasted sunflower seeds instead, for a peanut-free version.

Storage

Refrigerate leftover fish, noodles and the dipping sauce in separate covered containers within 2 hours and eat within 3 to 4 days, reheating the fish until steaming hot. The wilted dill and fresh herbs are best eaten fresh, and the dish is not recommended for freezing.

Make ahead

The dipping sauce can be mixed and refrigerated up to 3 days ahead, and the fish can be marinated in the fridge up to a few hours before cooking. Wash and dry the herbs and lettuce the day before, but cook the noodles and fish just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: FishPeanuts

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (830 g)	Per 100 g
Calories	499 kcal	60 kcal
Protein	30 g	3.6 g
Carbohydrates	52.7 g	6.3 g
of which sugars	4.8 g	0.6 g
Fiber	3.6 g	0.4 g
Fat	18.3 g	2.2 g
of which saturated	3.1 g	0.4 g
Sodium	873 mg	105 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.