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Chả cá Lã Vọng Recipe – La Vong Turmeric Grilled Fish

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400g crystal-eyed catfish Fillet, Cá lăng
50g ground galangal Riềng xay
30g fermented rice Cơm mẻ
50g shrimp paste Mắm tôm
5g turmeric extract
30g sugar
30ml fish sauce
50g fennel
30g spring onion
20g peanut

Chả cá Lã Vọng Recipe – La Vong Turmeric Grilled Fish

  • 1 hr 15 mins
  • Serves 4
  • Easy


Chả cá Lã Vọng (La Vong Turmeric Grilled Fish) is a specialty delicacy of Hanoi. A dish steeped in tradition, Chả cá Lã Vọng was created and given its name by the Đoàn family who used to live at House 14 in the Chả Cá District (formerly Hàng Sơn District) in the Old Town area of the North Vietnam. Since then, Chả cá Lã Vọng has seeped its way into the heart of northern Vietnamese cuisines and became one of the most sought after delicacies for locals and tourists alike. This dish comprises of savory fried fish fillets marinated in northern style with various herbs and traditional condiments, particularly enjoyed hot while stir frying on a small pan. This is a signature dish of the north that is simple to cook and not time consuming.

Whether you’re a Hanoian who’s living away from home or a keen food enthusiast from overseas, with our Chả cá Lã Vọng Recipe, you will be able to enjoy authentic Vietnamese La Vong Turmeric Grilled Fish at the convenience of your own home. Let’s begin!

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Make sure you have enough of the ingredients: 400g crystal-eyed fillet, 50g ground galangal, 50g shrimp paste, 30g fermented rice, 30g sugar, 30ml fish sauce, 5g turmeric extract, 50g fennel, 30g spring onions and 20g peanuts.

1 hour

Firstly, chop the fillet into bite-sized pieces then marinate with minced galangal, fermented rice, shrimp paste, turmeric extract, sugar and fish sauce. Leave for one hour to let the ingredients absorb fully.

15 mins

Grill the marinated fish on a coal stove or electric stove until they are cooked evenly and firm, then scoop out and place separately on a plate.



When serving, add a little cooking oil (or catfish oil) into a small frying pan, then stir fry the crystal-eyed catfish roughly to reheat. After that, add chopped fennel, spring onions, and fried peanuts in to quickly stir fry and enjoy hot. It's best to enjoy Chả cá Lã Vọng on the hot pan and stir fry them as you eat.

Accompaniments can include rice noodle (bún tươi) and rice paper. For dipping sauce, you can prepare shrimp paste mixed with lemonade and sugar and a bit of diced chili. Enjoy!


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