Cha Ca La Vong Recipe
A fragrant Vietnamese fish dish featuring tender cod marinated in a savory blend of shrimp paste, ginger, and turmeric, then grilled to smoky perfection and finished with fresh dill and scallions. The bright, citrusy dipping sauce adds a zesty kick that complements the aromatic flavors, making it a standout dinner from Hanoi.
Recipe by the_teigcheno· Structured by ReelsMeals
From: TikTok(view original)
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Servings
Ingredients
- 2 1/5 lb cod fish
- a handful fresh dill
- scallions, to taste
- rice noodles, to taste
- roasted peanuts, to taste
Marinade
- 1 tbsp shrimp paste
- 6 tbsp aromatic broth
- 2 tbsp ginger galangal pulp
- 1 tbsp pork powder
- 3 tbsp fermented rice
- 1 tbsp brown sugar
- 1 tbsp turmeric powder
- 1 tsp black pepper
Dipping Sauce
- 3 tbsp shrimp paste
- 1 tbsp sugar
- 1 tbsp lime juice
- 1 tbsp hot oil
Instructions
- 1Prepare the marinade: combine shrimp paste, aromatic broth, ginger‑galangal pulp, pork powder, fermented rice, brown sugar, turmeric powder, and black pepper in a bowl; mix well.
- 2Cut the cod fish into bite‑sized pieces and coat them evenly with the prepared marinade. Cover and refrigerate for 3–4 hours to allow the flavors to penetrate.
- 3While the fish marinates, slice the fresh dill and cut the scallions into bite‑sized pieces; thinly slice the white parts of the scallions lengthwise for extra aroma.
- 4Make the dipping sauce: in a separate bowl, whisk together 3 tbsp shrimp paste, 1 tbsp sugar, 1 tbsp lime juice, and 1 tbsp sizzling hot oil until smooth and fragrant.
- 5Preheat a grill or a large skillet over high heat. If using a grill, lightly oil the grates; if pan‑frying, add a thin layer of oil.
- 6Remove the fish from the fridge, letting excess marinade drip off. Grill or pan‑fry the fish pieces until golden and slightly crispy on the edges, about 3–4 minutes per side.
- 7When the fish is nearly done, add the dill and scallions to the hot pan or grill surface. Toss quickly for 30 seconds, just until the herbs soften and release their fragrance.
- 8Serve the fish immediately on a platter with warm rice noodles, roasted peanuts, and the prepared shrimp‑paste dipping sauce. Enjoy while still sizzling.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate Thoroughly
Allow the cod to marinate for 3–4 hours, then let excess drip off before grilling.
Add Herbs at the End
Toss dill and scallions into the pan or grill for only 30 seconds right before the fish is done.
Mix Dipping Sauce Until Smooth
Whisk the shrimp‑paste, sugar, lime juice, and hot oil together until the sauce is smooth and fragrant.
Preheat Cooking Surface
Preheat the grill or skillet over high heat and lightly oil the grates or pan before adding the fish.
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Cooking context
45 min estimated total time for 4 servings.
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Frequently asked questions
- How long does it take to make Cha Ca La Vong (Vietnamese Fish with Dill and Scallions)?
- About 45 minutes in total: 30 minutes of prep and 15 minutes of cooking.
- How many servings does this Cha Ca La Vong (Vietnamese Fish with Dill and Scallions) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Cha Ca La Vong (Vietnamese Fish with Dill and Scallions) recipe come from?
- It was shared by the_teigcheno on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.