Name: Hanoi Grilled Turmeric Fish with Dill and Onion
Yield: 2–4 servings
Ingredients: 3 tablespoons fish sauce; 1 teaspoon turmeric powder; 1 tablespoon minced garlic; 1/2 tablespoon fresh ginger; 2 tablespoons finely diced shallots; 1 tablespoon chopped dill fronds; 1/4 teaspoon ground black pepper; 1 pound striped bass skin-on fish filets, or any kind of white fish; 1 small yellow or white onion, sliced; 1/3 bunch plus 2/3 bunch fresh dill, stemmed; 2 plus 2 scallion stalks, cut into 2-inch pieces; Persian cucumber, julienned; Pickled red onions; 1/2 cup roasted peanuts, coarsely chopped; 8 ounces vermicelli, cooked; Coco Rico Vietnamese Fish Sauce; Butter lettuce; “Mam Nem” (optional)

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Photo by Bao Minh Bguyen

This is quite literally the “other” favorite dish I discovered as a Vietnamese adult (the first being the Bun Cha Hanoi aka Hanoi Grilled Pork Belly and Pork Patty). Our version is a little variation on the OG dish, which I devoured in Hanoi for the book and . . . holy CRAP was it GOOD! So, feel free to experiment and try out other variations.

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