Vietnamese-style Dill fish bowl (Chả Cá Lã Vọng)

If you've ever strolled the bustling streets of Hanoi’s Old Quarter, you’ve likely come across the legendary Chả Cá Lã Vọng — a sizzling turmeric fish dish so beloved it gave a street its name. Traditionally served at the iconic restaurant on Lã Vọng Street, this dish has gained worldwide fame and found its way into every Vietnam guidebook and food documentary. But what if you could enjoy this bold, fragrant dish in a lighter, gut-friendly, gluten-free way?

Let me introduce you to my version of Chả Cá Lã Vọng — a healthier twist on the classic, without sacrificing any of the vibrant flavor.

What Makes Chả Cá Lã Vọng So Special? At its heart, this dish is all about contrast and harmony: golden turmeric-marinated fish, sizzling in a pan with fresh dill and green onions, paired with soft rice noodles, crunchy peanuts, and the tangy-sweet-spicy nuoc cham dipping sauce. Every bite is bright, aromatic, and layered with texture.

My Health-Conscious Version - In my version, I stick to the essential flavor profile — turmeric, dill, garlic, and fish sauce — but upgrade a few ingredients to better support digestion, hormone balance, and overall vitality:

• Wild-caught white fish like cod, halibut, or even mahi mahi tuna — for clean, high-quality protein and omega-3s.

• Anti-inflammatory marinade using turmeric, garlic, and fresh ginger — boosting immune and liver support.

• No wheat flour or MSG — we skip the traditional flour coating and use a gluten-free tamari or clean fish sauce.

• Nuoc cham sauce — homemade and flavorful, check out my recipe here.

How to Serve? Just like the original, this dish is all about assembly and freshness. You’ll want:

• Cooked rice or bean vermicelli noodles

• Fresh herbs — especially dill (the star!), cilantro, and mint

• Roasted peanuts or cashews for crunch

• Nuoc cham dipping sauce to bring it all together (find my gluten-free version in the recipe section)

Why You’ll Love It

• Naturally gluten-free and dairy-free

• Bursting with anti-inflammatory herbs and spices

• Customizable: serve it with noodles, wraps, or even a salad base

• Balanced in macronutrients and rich in fresh, whole-food flavor

This lighter version of Chả Cá Lã Vọng is not just a tribute to Vietnamese culinary tradition — it’s a celebration of how nourishing, vibrant, and accessible healing food can be. It’s the kind of dish that transports you straight to Hanoi — minus the post-meal sluggishness.

RECIPE

Ingredients

• 2 lbs mahi-mahi (or any firm white fish), cut into bite-sized cubes

For the fish marinade:

• 1 Tbsp turmeric powder

• 1 Tbsp garlic-ginger paste

• 1 Tbsp honey

• 3 Tbsp fish sauce (gluten-free)

For the noodles:

• Vermicelli noodles (rice or bean-based)

• 1 Tbsp toasted sesame oil

• 2 Tbsp gluten-free soy sauce

For serving:

• Fresh greens: dill, cilantro, green onions (chopped)

• Roasted salted peanuts, crushed

• Nuoc Cham dipping sauce (see recipe [here])

• 2 Tbsp avocado oil (or animal fat) for cooking the fish

Instructions

1. Make the dipping sauce: Prepare the Nuoc Cham sauce first and set it aside so the flavors can meld.

2. Marinate the fish: In a bowl, combine turmeric, garlic-ginger paste, honey, and fish sauce. Add the cubed fish, toss to coat evenly, and let it marinate for at least 1 hour in the fridge.

3. Cook the noodles: Boil the vermicelli according to the package instructions. Drain and toss with toasted sesame oil and gluten-free soy sauce. Set aside.

4. Prep the greens: Wash and chop the dill, cilantro, and green onions. Use as much or as little as you prefer — they bring freshness, fiber, and a lot of flavor.

5. Cook the fish: Heat 2 Tbsp of avocado oil or animal fat in a large skillet over medium heat. Add the marinated fish and cook for about 6 minutes, flipping halfway through, until the fish is golden and fully cooked.

6. Assemble the bowls: Start with a base of noodles, top with the warm turmeric fish, add a generous handful of greens, and sprinkle with crushed peanuts. Serve with a side of Nuoc Cham for drizzling or dipping.

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana