Cha Ca La Vong / Hanoi Turmeric Fish with Dill

Growing up, the smell of turmeric and dill wafting through the house meant one thing — we were having Cha Ca La Vong for dinner. It’s a dish that immediately transports me back to childhood when family meals were a celebration of vibrant flavors and time spent together. And if you’ve noticed a common theme in many of my recipes – it’s the importance of communal eating and the bonds you can form while sharing a meal. Now recently, I was invited on a fishing charter with Fish PNW, where we caught a ton of Pacific Flounder/Sanddabs in the Puget Sound. Their clean, mild taste and delicate texture reminded me of the traditional white fish used in Cha Ca La Vong, making them the perfect choice for this nostalgic dish.

What is Cha Ca La Vong?

Cha Ca La Vong is one of Hanoi’s most iconic dishes, celebrated for its bold flavors and fragrant herbs. It features turmeric-marinated fish, perfectly pan-fried and served sizzling on a skillet with a generous heap of fresh dill and green onions. The vibrant combination of turmeric and galangal gives the fish its signature golden hue and earthy aroma. Traditionally, it’s enjoyed with vermicelli rice noodles, fresh herbs, and a choice of dipping sauces — either the pungent mam tom (fermented shrimp sauce) or the lighter nuoc cham.

With origins tracing back over a century, Cha Ca La Vong was popularized by the Đoàn family, who first served it at their restaurant on Là Vông Street in Hanoi’s Old Quarter. Today, it stands as a symbol of northern Vietnamese cuisine, leaving a lasting impression with its rich, herbaceous flavors.

The Perfect Catch: Pacific Flounder

Cha Ca La Vong is traditionally made with firm, white-fleshed fish like catfish or snakehead. However, during my fishing trip with Fish PNW, I found that Pacific Flounder (also known as Sanddab) makes an excellent substitute. Despite being a bottom-dweller, its mild flavor and flaky texture absorbed the marinade beautifully, delivering tender, flavorful bites. If you’re in Seattle, I highly recommend booking a charter with Fish PNW — it’s a fun experience that everyone should absolutely do at least once in their life.

If you don’t have access to these fish, other great options include:

• Cod: Mild, flaky, and widely available.
• Tilapia: Affordable and easy to find.
• Halibut: A firm fish that holds up well to the marinade.
• Sea Bass: Rich and buttery for an indulgent twist.

Why You’ll Love Cha Ca La Vong

Flavor: The combination of turmeric, galangal, dill, and shrimp paste creates a burst of flavors that’s tangy, earthy, and aromatic all at once.

Light Yet Hearty: Cha Ca La Vong is a light yet surprisingly hearty dish. The fish remains tender and juicy, while the fresh herbs and rice noodles make it a satisfying, balanced meal.

A New Culinary Adventure: If you’ve only explored classic Vietnamese dishes like pho or banh mi, this is your sign to try something different. Cha Ca La Vong offers a unique glimpse into Northern Vietnamese cuisine.