Vietnamese Turmeric Fish with Dill (Cha Ca La Vong)
Pan-fried fish marinated in turmeric, galangal, and dill, served with rice noodles and peanuts. A naturally soy-free dish with careful ingredient selection.
Make this recipe part of your week
Sign in to keep this exact recipe. You choose what to save or replace.
Ingredients
- about 450 g White fish fillets (cod, halibut)
- 2 tablespoons Turmeric powder
- 1 tablespoon Galangal (minced)
- 2 cloves Garlic (minced)
- 1/2 cup Dill (chopped)
- 2 tablespoons Rice flour
- 3 tablespoons Vegetable oil
- about 225 g Rice noodles (vermicelli)
- 1/4 cup Peanuts (roasted)
- 1/4 cup Mint
- 2 tablespoons Fish sauce alternative (coconut aminos)
- 12 sheets Rice paper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, combine the about 450 g white fish fillets, 2 tablespoons turmeric powder, 1 tablespoon minced galangal, 2 cloves minced garlic, 2 tablespoons rice flour, and 2 tablespoons fish sauce alternative. Gently toss to coat the fish evenly. Let it marinate for at least 30 minutes at room temperature.
- 2While the fish is marinating, prepare the rice noodles. Place the about 225 g rice noodles in a large bowl and cover with hot water. Let them soak for 5-10 minutes, or until tender. Drain the noodles well.
- 3Heat 3 tablespoons of vegetable oil in an approximately 30 cm non-stick skillet over medium-high heat until shimmering, about 175°C.
- 4Carefully place the marinated fish fillets into the hot skillet in a single layer. Cook for 4-6 minutes per side, until the fish is golden brown and flakes easily with a fork. The internal temperature should reach 63°C.
- 5Once the fish is cooked, remove the skillet from the heat. Add the 1/2 cup chopped dill to the pan with the fish and gently toss to combine.
- 6To serve, divide the drained rice noodles among four bowls. Top the noodles with the turmeric fish and dill mixture. Garnish each bowl with 1/4 cup roasted peanuts and fresh mint leaves.
- 7Arrange the 12 sheets of rice paper on a platter. These can be softened in warm water and used as wrappers for the fish, noodles, and mint, if desired.
Substitutions
Fish sauce → Coconut aminos
Soy allergy
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Keep a label checklist handy when you cook
Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.
One practical tip each week. Unsubscribe anytime. See our privacy policy.
More vietnamese recipes to explore
Different recipes may contain different allergens. Review each ingredient list for your household.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.