La Vong fish cake

The fish is cut into pieces, marinated, grilled over charcoal, then fried again in a pan of oil. When eaten, the fatty taste of the catfish blends with the flavor of diluted shrimp paste, the crispy aroma of peanuts and rice paper, mixed with onions and dill, creating an irresistible aroma.

Dish instructed by chef of La Vong fish cake restaurant (District 3, HCMC).

Ingredient:

- Live catfish: 120 gr

- Green onion: 10 gr

- Dill: 100 gr

- Perilla: 10 gr

- Galangal: 20 gr

- Purple onion: 10 gr

- Peanuts: 10 grams

- Turmeric powder: 5 gr

- Fermented rice: 15 gr

- Fresh noodles: 200 gr

- 1 sesame rice paper

- Shrimp paste, lemon, sugar, chili.

Making:

- Grill rice paper.

- Roasted peanuts.

- Split the onion head into 7cm lengths and soak in water, cut the dill and onion leaves into 2cm pieces, chop the galangal and squeeze out the juice, and thinly slice the shallots.

- Mix shrimp paste with sugar and lime juice. When eating, you can add sliced chili peppers to taste.

- Put catfish in a bowl, add 1 tablespoon of broth, turmeric powder, minced shallots, galangal juice, fermented rice, shrimp paste, sugar, salt to the catfish bowl, stir well and marinate for about 15 minutes.

- Then bake the mixture until the meatloaf is golden brown.

- This dish is served with vermicelli, grilled rice paper, peanuts, shredded shallots, shredded green onions, dill, perilla, spring onion; pour in shrimp paste and mix well.

Source: https://thanhnien.vn/cha-ca-la-vong-185545842.htm