Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb firm white fish (halibut, cod, catfish), cut into 1.5-inch pieces
- 2 tbsp finely grated galangal (or ginger)
- 2 tsp ground turmeric
- 3 cloves garlic, minced; 1 small shallot, minced
- 2 tbsp fish sauce; 2 tsp sugar; 1 tbsp neutral oil
- 1 tsp shrimp paste (mam tom), optional; 2 tbsp plain yogurt, optional
- 8 oz dried thin rice vermicelli
- 4 cups dill fronds (about 4 oz), cut 2 inches long
- 6 scallions, cut 2 inches long; 3 tbsp neutral oil (for searing)
- 1/2 cup roasted peanuts, chopped; lime wedges; fresh herbs (mint/cilantro)
- Nuoc cham: 3 tbsp fish sauce, 3 tbsp lime juice, 3 tbsp water, 1.5 tbsp sugar, 1 minced garlic clove, 1 sliced chili
Do This
- 1. Marinate fish 30 minutes with galangal, turmeric, garlic, shallot, fish sauce, sugar, oil, optional shrimp paste and yogurt.
- 2. Cook vermicelli in boiling water 3–4 minutes; rinse cold and drain well.
- 3. Stir together nuoc cham until sugar dissolves; set aside.
- 4. Heat a 12-inch skillet over medium-high; add 2 tbsp oil. Sear fish 2–3 minutes per side until golden and just opaque (internal 130–135°F; 145°F for well done).
- 5. Add remaining 1 tbsp oil, then the dill and scallions; toss 60–90 seconds until just wilted and fragrant.
- 6. Portion vermicelli into bowls; top with sizzling fish, dill, and scallions.
- 7. Finish with peanuts, herbs, and lime; serve with nuoc cham (or shrimp paste sauce).
Why You’ll Love This Recipe
- Bold Hanoi flavors: golden turmeric and warming galangal with a perfume of dill and scallions.
- Fast weeknight cooking: brief marinade, quick sear, and dinner is on the table.
- Interactive and fun: serve sizzling fish at the table with noodles, herbs, and dipping sauces.
- Flexible: choose nuoc cham for bright balance or classic northern shrimp paste for tradition.
Grocery List
- Produce: Fresh dill, scallions, garlic, shallot, galangal (or ginger), limes, red chili, fresh herbs (mint/cilantro), optional lettuce leaves.
- Dairy: Plain yogurt (optional, for tenderizing).
- Pantry: Firm white fish, ground turmeric, fish sauce, shrimp paste (mam tom, optional), sugar, neutral oil, thin rice vermicelli, roasted peanuts.
Full Ingredients
Fish and Marinade
- 1.5 lb firm white fish (halibut, cod, or catfish), cut into 1.25–1.5 inch pieces
- 2 tbsp finely grated fresh galangal (or 2 tbsp grated ginger)
- 2 tsp ground turmeric
- 3 cloves garlic, finely minced
- 1 small shallot, finely minced (about 3 tbsp)
- 2 tbsp fish sauce
- 2 tsp sugar
- 1 tbsp neutral oil (plus more for searing)
- 1 tsp shrimp paste (mam tom), optional but traditional
- 2 tbsp plain yogurt, optional for tenderness
- 1/4 tsp ground white or black pepper
To Sizzle with the Fish
- 4 cups packed dill fronds (about 4 oz), cut into 2-inch lengths
- 6 scallions, cut into 2-inch batons
- 3 tbsp neutral oil (for the skillet)
For Serving
- 8 oz dried thin rice vermicelli (bun)
- 1/2 cup roasted peanuts, roughly chopped
- Fresh mint and cilantro (about 1 cup loosely packed)
- Lime wedges
- Optional: crisp lettuce leaves for wrapping
Nuoc Cham (Fish Sauce–Lime Dipping Sauce)
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice
- 3 tbsp water
- 1.5 tbsp sugar
- 1 small garlic clove, minced
- 1 small red chili, thinly sliced (optional)
Optional Northern-Style Shrimp Paste Sauce
- 1 tbsp shrimp paste (mam tom)
- 2 tbsp hot water
- 1 tsp sugar
- 1 tbsp fresh lime juice
- 1–2 tsp hot sizzling oil from the pan (added at the table)
Step-by-Step Instructions
Step 1: Marinate the fish
Pat the fish pieces very dry with paper towels. In a bowl, mix galangal, turmeric, garlic, shallot, fish sauce, sugar, 1 tbsp neutral oil, optional shrimp paste, optional yogurt, and pepper. Add fish and toss to coat well, massaging the marinade into every surface. Cover and refrigerate for 30 minutes (or up to 8 hours). Remove from the fridge 10 minutes before cooking.
Step 2: Make the dipping sauce(s)
For nuoc cham, whisk fish sauce, lime juice, water, and sugar until dissolved, then stir in garlic and chili. For the optional shrimp paste sauce, in a small bowl whisk shrimp paste with hot water, sugar, and lime until smooth; reserve. You will add a spoon of hot oil from the pan to the shrimp paste at the table to bloom its aroma.
Step 3: Cook the vermicelli and prep toppings
Bring a large pot of water to a rolling boil. Add vermicelli and cook 3–4 minutes until just tender. Drain, rinse under cold water, and drain again very well so the noodles do not dilute your sauce. Prep dill and scallions by cutting into 2-inch pieces; chop peanuts; arrange herbs and lime wedges on a platter.
Step 4: Sear the marinated fish
Heat a 12-inch heavy skillet (cast iron or carbon steel) over medium-high for 2–3 minutes until hot. Add 2 tbsp neutral oil; when shimmering, lay in half the fish in a single layer without crowding. Sear 2–3 minutes until deeply golden, then flip and cook 1–2 minutes more until just opaque and flakes easily. Target an internal temperature of 130–135°F for moist fish (cook to 145°F if you prefer fully done). Transfer to a warm plate and repeat with remaining fish, adding another 1 tbsp oil if the pan is dry.
Step 5: Sizzle the dill and scallions
Return all the fish to the pan over medium-high heat. Immediately add the dill and scallions and toss for 60–90 seconds until the herbs are vibrant green and just wilted; avoid overcooking so the dill stays fresh-tasting. Everything should be glossy and sizzling.
Step 6: Assemble and serve
Divide vermicelli among 4 bowls. Top with the sizzling fish, dill, and scallions. Sprinkle with peanuts and add mint/cilantro. Serve immediately with lime wedges and your choice of dipping sauce. For the shrimp paste sauce, spoon in 1–2 tsp of the hot oil from the pan and stir; drizzle lightly over your bowl.
Pro Tips
- Galangal gives authentic citrusy-woodsy notes; if substituting ginger, add an extra squeeze of lime at the table for brightness.
- Dry fish equals better browning. Pat very dry before marinating and again before searing if needed.
- Cook in batches to avoid steaming. The fish should audibly sizzle when it hits the hot oil.
- Turmeric stains: use a dedicated spoon and wipe spills quickly; a little baking soda helps lift stains from boards.
- Use a nonreactive bowl for marinade; turmeric can tint plastic permanently.
Variations
- Salmon Cha Ca: Swap salmon fillets cut into chunks; sear 1–2 minutes per side for medium.
- Tofu Version: Use extra-firm tofu (20 oz), pressed and cut into cubes. Marinate 30 minutes, then pan-fry until crisp before adding dill and scallions.
- Lettuce Wraps: Skip vermicelli and use crisp lettuce cups for a lighter, low-carb option.
Storage & Make-Ahead
Marinate the fish up to 8 hours ahead. Nuoc cham keeps 1 week refrigerated. Chop dill and scallions up to 1 day in advance. Cooked fish and herbs are best enjoyed immediately; leftovers can be refrigerated for 1 day and gently reheated in a skillet over medium heat with a splash of oil. Cook vermicelli the day of serving for best texture.
Nutrition (per serving)
Approximate: 620 calories; 36 g protein; 56 g carbohydrates; 24 g fat; 3 g fiber; 1100 mg sodium. Values will vary based on fish type, oil left in pan, and sauce usage.
