Cha Ca La Vong is the National Dish of Hanoi. It’s a popular turmeric and dill seasoned fish dish in Vietnam. Although Cha Ca La Vong is popular in Vietnam it’s hard to find and seldom offered in Metro Phoenix Vietnamese Restaurants. I didn’t think my husband would eat this dish in fish so I tried to make it in cauliflower since it’s a vegetable that transforms into anything. Ummmmm it’s very aromatic…your house will smell amazing if you make this dish. Hanoi fish is usually served with rice noodles but I think this cauliflower would also be great with any kind of plain rice. The last time I ate this dish I was taught how to eat it by the Vietnamese restaurant owner……….You use leaves and gather up the fish with rice noodles and minty herbs and dip your little bundle in fish sauce and add peanuts…..It was delicious…..and such a great dish. I know most people don’t know about it. I had this as a side dish a few nights and the rest I tossed with noodles and pulled chicken and it was also delicious that way. It came out so delicious my husband said he would eat it in a fish version.

Ingredients for around 6 servings

1 very large cauliflower or two small – break down into florets ….(if your cauliflower isn’t big enough this will turn out slightly over seasoned) (I used two very small cauliflowers a white and a green)

1/2 medium sweet onion – rough chopped

1 red bell pepper – rough chopped

2 teaspoons turmeric

3 garlic cloves – ground to paste

1 shallot – ground to paste

1 teaspoon sugar

1/4 teaspoon sea salt

1 Tablespoon fish sauce (I used Red Boat..other brands are much stronger)

2 Tablespoons grated ginger

4 Tablesppons extra virgin olive oil

1 Tablespoon lemon juice

2 Thai Chili Peppers – fine chopped (came out a bit spicy maybe you only want one?)

1/4 cup fresh dill – chopped

1/4 cup scallions – sliced thin

1/2 cup roasted peanuts

2 Tablespoons Thai Basil – torn

2 Tablespoons cilantro (leaves and tender stems ) – torn

1 radish – sliced paper thin

Directions

Set oven to 375 degrees f.

Add to a large mixing bowl the cauliflower, onions and bell pepper and set to the side.

In a small mixing bowl add the turmeric, garlic, shallot, sugar, salt, fish sauce, ginger, olive oil, lemon juice and Thai Chili. Mix well and then add to the large bowl of vegetables and mix well.

Once the vegetables are well coated pour them onto baking sheet(s) in a single layer with a little space around the vegetables. They go in the preheated 375 degree F oven until cooked and a little brown. (it took 30 minutes in my oven…but ovens do differ and my vegetables could be cut smaller or bigger than yours so it might differ)

About 5 minutes before done add the peanuts.

When done and ready to serve add the dill, scallions, Thai basil, cilantro and radish.

Suggested to serve with rice noodles or rice and grilled meat or no meat.

This dish is really delicious !