Hanoi Turmeric Halibut With Dill (Cha Ca La Vong)

(David K. Peng)

In our home, the ingredients for this dish are laid out on the dining table, and everything is cooked at the table for the family to enjoy either as a noodle bowl or wrapped in rice paper for a fresh spring roll. The layers of flavor and texture make this delicious, versatile, nourishing dish one of our favorites.

The turmeric not only adds a warm, earthy flavor to the fish but also has anti-inflammatory compounds that are good for your health. Coconut oil is the perfect complement, adding depth and complexity, as the dill lends a bright, herbaceous note that balances out the richness of the fish. You can use any white fish for this dish, but I love the flakiness of halibut. Serve with a fermented shrimp paste dipping sauce or nuoc cham (recipe follows).

Serves 4 to 6

• 2 tablespoons (30 ml) fish sauce
• 2 tablespoons (18 g) grated fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon ground turmeric
• Fine sea salt and ground black pepper
• 1 pound (450 g) halibut or other white fish fillet, cut into bite-size pieces
• 3 tablespoons (45 ml) coconut oil
• 1 onion, sliced
• 1/2 cup (25 g) chopped fresh dill
• 1 bunch scallions, cut into 2-inch pieces

For Serving

• 1 (1-pound) package rice vermicelli noodles, cooked according to package instructions, or 1 (8-ounce) package rice paper wrappers
• 1 head lettuce, cored and chopped
• Fresh cilantro and/or mint leaves
• Chopped peanuts
• Vietnamese dipping sauce (recipe follows) or other dipping sauce, for serving (optional)

In a large bowl, mix together the fish sauce, ginger, garlic, and turmeric. Season with salt and pepper. Add the fish and toss with the marinade, making sure all pieces are fully coated. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight.

Heat the coconut oil in a large cast-iron or other heavy skillet over high heat. Add the fish, onion, dill, and scallions and cook until the fish is cooked through and nicely browned, 3 to 4 minutes per side.

To serve the fish as is, place it on a bed of noodles, with lettuce, cilantro, and chopped peanuts, along with your choice of dipping sauce.

To enjoy the fish wrapped in a spring roll (this is my favorite way!), fill a large, shallow dish with warm water. Dip a rice paper wrapper into the water and let it soak for 5 to 10 seconds, until it is soft and pliable. Place the wrapper on a clean, flat surface. Spoon some of the fish mixture, noodles, lettuce, herbs, and chopped peanuts down the center of the wrapper. Fold the wrapper over the filling, tuck in the sides, then roll it up tightly, like a burrito. Repeat with the remaining wrappers and filling. Serve with your choice of dipping sauce.

Vietnamese Dipping Sauce (Nuoc Cham)

This is the Vietnamese dipping sauce that is often served with spring rolls, grilled meats, and many other dishes found in this book. Traditional nuoc cham calls for sugar, but we have adapted this to use honey or maple syrup. Note that the flavor may differ slightly from traditional nuoc cham due to the natural sweetener used.

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Makes 2 cups

• 1/4 cup fish sauce
• 1/4 cup maple syrup or raw honey
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• 1 garlic clove, minced
• 1 or 2 Thai chiles, sliced (optional)
• 2/3 cup spring water, warmed

In a small bowl, whisk together the fish sauce, maple syrup, lime juice, vinegar, garlic, and chiles (if using) until the sweetener is dissolved. Stir in enough warm water to thin the sauce to your desired consistency.

Taste and adjust the seasoning as needed. Serve nuoc cham in small bowls for dipping spring rolls and egg rolls, or pour it over a rice or noodle dish as a sauce. Store in an airtight container in the refrigerator for up to 6 months.

Recipes adapted from “The Nourishing Asian Kitchen: Nutrient-Dense Recipes for Health & Healing” by Sophia Nguyen Eng. Used with permission from Chelsea Green Publishing. Available in print and e-book wherever books are sold.