Cha Ca Thang Long (Turmeric and Dill Fish)

Cha ca is the turmeric-and-dill fish dish that has been a Hanoi specialty for over a century, served sizzling at the table. Fish is marinated in turmeric and fish sauce, pan-fried, then tossed with mountains of fresh dill and scallions. It is fragrant, sizzling, and unlike anything else in Vietnamese cooking. In Hanoi, a few restaurants have served nothing but this dish for over a century.

Sizzling turmeric fish buried under a mountain of dill

The fish turns golden and crisp-edged, perfumed with turmeric and fish sauce, while the dill and scallions wilt just slightly in the hot pan. You eat it over vermicelli with peanuts, lime, and a splash of nuoc cham, and the combination is bright and herbal. The dill is not a garnish here — it is half the dish, so be generous. The pan sizzles at the table, so it is as much entertainment as dinner. Keep the dill generous and the pan hot, and you will taste why it endures.

Craving more? Explore all Vietnamese Kitchen recipes.

Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.

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