An iconic dish from Hanoi’s Old Quarter and a childhood favorite that’s hard to find in the US. Our original video of this one was lost, so after our trip to Vietnam we made it again.

Ingredients

For the fish

• 1½ lbs white fish fillets (ideally catfish)
• ½ tsp sea salt
• 1 tsp fish sauce
• 1 tsp cane sugar
• 1 tsp turmeric powder
• 1 tsp ginger, grated
• 2 cloves garlic, grated
• 1 shallot, minced
• 2 tsp corn starch
• Peanut oil, for deep frying and pan frying

For the herbs

• 1 bunch fresh dill
• 4 green onions, cut into 2-inch pieces
• 1 small yellow onion, cut into wedges

For serving

• Vermicelli noodles, cooked
• Roasted salted peanuts, chopped
• Mắm tôm or nước chấm, for dipping

Instructions

1. Cut the fillets into 1½-inch pieces. Toss with the salt, fish sauce, sugar, turmeric, ginger, garlic and shallot and set aside to marinate.
2. Fill a skillet with 1 inch of peanut oil and heat over medium-high.
3. Coat the fish in the corn starch and shake off any excess.
4. Deep fry until golden brown, about 5 minutes. Drain on a paper towel–lined plate or a wire rack.
5. Heat a splash of oil in a cast iron skillet. Pan fry the onion until lightly browned.
6. Add the dill and green onion and cook for about 1 minute, until just wilted.
7. Add the fried fish and top with chopped peanuts. Serve with vermicelli and dipping sauce.

Notes & substitutions

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