Dill is one of those herbs that has the power to transport me back to my mom’s kitchen. I can envision it bubbling away in her chicken soup. I have to say it is one of my favorites herbs; and it’s very versatile – but when I think of dill, I think of European dishes, not Vietnamese ones.
Cha Ca La Vong is apparently a 100-year-old iconic restaurant in Hanoi, Vietnam. They only serve one item: grilled fish with turmeric and dill.
My version is not a classic preparation at all, but I used the turmeric and dill combination (which tastes WAY better than it sounds) and combined it with lemongrass, kaffir lime leaves and coconut milk. It was outrageous! It’s a great dish for those non-fish lovers to try, because if you use a firm fleshed white fish, it’s not “fishy” (well, no fish should be fishy, but you know what I mean!)
You don’t need to use the Lemongrass or Kaffir Lime Leaves to make this dish taste great – but it adds a wonderful floral note. (those are amazon affiliate links above, if you choose to purchase, I will receive a small percentage of the sale at no cost to you)
I chopped the lemongrass by hand, but you can definitely buzz it through the food processor (just make sure it is dry)