Best 2 Cha Ca La Vong Recipes
Cha ca la vong is a well-known Vietnamese dish with many fans in the country and abroad. This dish has a unique flavor, combining the sweetness of fish, the salty taste of shrimp paste, and the aroma of dill and spring onions. Cha ca la vong is often served with rice vermicelli, roasted peanuts, and a special dipping sauce. If you are a foodie and want to try this dish at home, there are many easy-to-follow recipes available online and in cookbooks. In this article, we will introduce several recipes for cha ca la vong that are both easy to make and delicious. These recipes will guide you through the process of making this dish, from selecting the right ingredients to cooking and assembling the dish. So, get ready to tantalize your taste buds with this flavorful and iconic Vietnamese dish!
Here are our top 2 tried and tested recipes!
CHA CA LA WONG
Up a flight of rickety stairs in Hanoi is a 100-year-old restaurant that is often a must-not-miss in guidebooks. It serves one iconic, delicious dish, called cha ca la Vong, which also happens to be the name of the restaurant. In the bright, noisy dining room, packed with communal tables set with little charcoal burners, a skillet of fish and other components arrives, and you submit to a brusque ceremony of tabletop cooking and do-it-yourself assembly. This version, from the chef Simpson Wong, omits shrimp paste and utilizes fresh turmeric.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place the fresh turmeric, ground turmeric, ginger and galangal in a food processor or mini-chopper. Process until very fine, almost a paste. Transfer to a stainless-steel dish. Wash food processor immediately to prevent staining. Place the fish in a bowl. Rub mixture all over fish, remembering to wear gloves or plastic bags on your hands to avoid turmeric stains. Set aside at room temperature for 1 hour.
- Combine fish sauce, 2 tablespoons of the garlic, half the chile flakes, the lime juice, sugar and 1/2 cup cold water in a small bowl. Stir well. Refrigerate. Place noodles in another bowl, cover with warm water and set aside 10 minutes until softened.
- Bring 3 quarts of water to a boil, drain noodles and add to boiling water. Cook 1 minute, then drain.
- Spread lettuce on a serving platter. Spread noodles over lettuce. Cover lightly with a sheet of foil or plastic wrap.
- Place oil in a large nonstick or well-seasoned cast-iron skillet and heat to a high temperature. Add fish pieces. When seared on one side, 1 minute or so, turn to sear other side, sprinkle with salt and remaining chile flakes and cook through, another minute or two. Remove to another platter. Add onions to pan and reduce heat to medium. When onions start to brown, add remaining garlic, stir, and add scallions. Stir again. Tuck fish pieces back into the pan and add the dill. Cook about 1 minute, just enough to warm fish. Remove pan from heat.
- Spread contents of the pan, including all the oil, on noodles. Scatter herbs on top, then toss on peanuts and fried shallots. Serve with sauce on the side.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 18 grams, Carbohydrate 51 grams, Fat 22 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 1647 milligrams, Sugar 11 grams, TransFat 0 grams
CHA CA LA VONG
Steps:
- Method : Mix the flour with the turmeric and toss the fish chunks in it until well coated. Heat the oil in a wok or heavy pan and cook the fish in batches until crisp and golden. Drain on kitchen paper. Scatter some of the dill fronds on a serving dish, arrange the fish on top and keep warm. Chop some of the remaining dill fronds and set aside for garnishing. Heat the groundnut oil in a small pan or wok. Stir in the peanuts and cook for 1 minute. Add the spring onions, the remaining dill fronds, basil and coriander. Stir fry for no more than 30 seconds, then spoon the herbs and peanuts over the fish. Garnish with the chopped dill and serve with lime wedges and nuoc cham to drizzle over the top.
Tips:
- Choose fresh ingredients: The quality of your ingredients will greatly impact the taste of your cha ca la vong. Make sure to use fresh fish, vegetables, and herbs.
- Use a variety of fish: Cha ca la vong is traditionally made with a combination of different types of fish, such as snakehead, catfish, and tilapia. This gives the dish a complex and flavorful taste.
- Don't overcook the fish: Fish cooks quickly, so it's important not to overcook it. Otherwise, it will become tough and dry.
- Use a flavorful marinade: The marinade is what gives cha ca la vong its characteristic flavor. Make sure to use a marinade that is packed with flavor, such as one made with fish sauce, garlic, ginger, and lemongrass.
- Serve with plenty of fresh herbs: Fresh herbs, such as cilantro, basil, and mint, add a refreshing and aromatic touch to cha ca la vong. Be generous with the herbs when serving the dish.
Conclusion:
Cha ca la vong is a delicious and versatile Vietnamese dish that can be enjoyed by people of all ages. It is a great way to use up leftover fish and vegetables, and it can be easily tailored to your own taste preferences. Whether you are a beginner or an experienced cook, I encourage you to try making cha ca la vong at home. You won't be disappointed!
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