Snakehead Cha Cá Lã Vong

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Submitted by Zach Ditmars

Snakeheads are an invasive Chesapeake species indigenous to Asia. They have firm, white meat, similar to tilapia or cod, and are a staple in many Asian dishes. A restaurant in Hanoi has been operating for over 130 years and serves only one dish, Chả Cá Lã Vọng. There’s an old Vietnamese saying that this is “one dish you need to try before you die!”

​​Directions​

• Cut the snakehead into 2 inch pieces.
• Next, make the paste of turmeric and ginger. It’s best to wear gloves to avoid turmeric stains. With a food processor or fine grater, grate the fresh turmeric and ginger into a paste. You’ll want to end up with about a half cup. Transfer to a stainless-steel or glass bowl. Add the powdered turmeric and fish sauce. Place the snakehead chunks in the marinade and rub the mixture all over fish. Refrigerate for at least one hour or overnight.
• Chop the scallions into 2 to 3 inch pieces. Slice lengthwise into long slivers. Roughly chop the dill, removing large stems. Mince the mint, Thai basil, and cilantro.
• Cha Cá Lã Vong is traditionally precooked by grilling or baking before frying, but it’s not necessary to precook. Preheat your oven to 400 degrees. Lay a non-stick sheet of aluminum foil on a baking sheet. Bake in your preheated oven for 8 to 10 minutes. Remove to a dish while you prepare the rice noodles and stir fry.
• Bring a pot of water to a boil. Place the rice noodles in the water and boil until al dente, about 5 minutes. Drain.
• Place bibb lettuce on individual plates. With tongs, lay cooked rice noodles on the lettuce.
• In a large skillet, heat up the canola oil. Fry the snakehead pieces for 1 to 2 minutes per side. Add the dill and scallions, turn off the heat, and stir the ingredients together until the greens have softened a bit.
• With tongs, place the Cha Cá Lã Vong on each plate, on top of the noodles. Add chopped peanuts, minced cilantro, Thai basil, and mint on top, and serve with spoonfuls of nuoc cham.

Nuoc Cham:

• Combine all ingredients in a jar and shake well. Refrigerate.