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Chả cá is one of Hanoi’s most distinctive combinations: turmeric-marinated fish, generous handfuls of dill and scallions, noodles, peanuts, and a punchy dipping sauce. The herbs are not a garnish here; their fragrance is central to the dish.
”Cut fish into 3–4 cm pieces and mix with turmeric, fish sauce, sugar, minced garlic and minced shallot; marinate 20–30 minutes.
Heat 2 tbsp oil in a skillet over medium-high heat, sear fish pieces until lightly browned but not fully cooked, remove to a plate.
Add remaining 2 tbsp oil (or butter) to the pan, toss in green onions and half the dill and stir 30 seconds.
Return fish to pan, sprinkle optional 1 tsp shrimp paste if using, cover and cook 3–4 minutes until fish is cooked through.
Add remaining fresh dill, toss gently to wilt, then finish with crushed peanuts and lime wedges at the table.
Serve hot with cooked rice vermicelli and extra herbs on the side.
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