Chả Cá Lã Vọng is a traditional Vietnamese dish that features turmeric-marinated fish cooked with fresh dill and served with rice noodles. This dish is a specialty of Hanoi and is known for its unique and aromatic flavors.

The history of Chả Cá Lã Vọng dates back over a century to the French colonial period in Vietnam. It was created by the Doan family, who served the dish to resistance fighters. The family later opened a restaurant named after the dish, which has since become a culinary landmark in Hanoi.

To make Chả Cá Lã Vọng, start by marinating the fish with turmeric, fish sauce, and other spices. Allow the fish to absorb the flavors for at least 30 minutes. Then, pan-fry the marinated fish until it is golden brown and cooked through. Add fresh dill and green onions to the pan during the last few minutes of cooking to enhance the dish's aroma and flavor.

Once the fish is ready, serve it with rice noodles, fresh herbs, and a dipping sauce made from fish sauce, lime juice, sugar, and chili. Diners can mix the fish, noodles, and herbs together to create a harmonious blend of flavors and textures.

Chả Cá Lã Vọng can be customized to suit individual preferences. Some variations include adding shrimp paste or using different types of fish. You can also adjust the level of spiciness by adding more or less chili to the dipping sauce.

In Vietnam, Chả Cá Lã Vọng is typically enjoyed as a communal meal, with diners gathering around a sizzling pan of fish and assembling their own bowls. This interactive dining experience adds to the enjoyment of the dish.

While Chả Cá Lã Vọng is a delicious and flavorful dish, it is important to be mindful of its sodium content, especially if you are using fish sauce and other salty condiments. To make a healthier version, you can use low-sodium fish sauce and increase the amount of fresh vegetables and herbs to add more nutrients and fiber to the meal.