“Got this recipe when I went on a cooking course in Hanoi and this was one of four dishes I made. It is very flavorful and filling but not heavy. Some of the ingredients are a bit out-of-the-ordinary but I promise you, its worth it! These can be eaten by themselves, inside rice paper rolls or as in this recipe.”
3hrs 30mins

Ingredients Nutrition


  1. Peel the galanga and cut into pieces, then process in a blender with a tablespoon of water.
  2. In a blender, combine turmeric with a little water and a dash of lemon juice, press and strain.
  3. Strain the shrimp paste together with the fermented rice to collect the juice.
  4. Mix together the galanga, the turmeric juice, the shrimp paste and rice mixture and the cashew nut oil.
  5. Season with oyster sauce and sugar.
  6. Marinate the fish in the mixture for at least three hours.
  7. Arrange the pieces of the fish on a grill. Grill on a cast iron plate with oil with a little dill, white parts of chives, peanuts and dried onion on top – turn continuously.
  8. Serve hot with the “bun” noodles and a Vietnamese dipping sauce.
  9. P.S. If you're going to Hanoi, I really recommend this course ! http://www.hanoi-cooking.com/tip.html.

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