Chả Cá Thăng Long Inspired Salmon
with Coriander, Mint and Sweet Chilli Rice Noodle Salad
- Fish
- Peanut
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Chả cá thăng long is the inspiration for this dish, and is Hanoi's famous fried fish with turmeric and herbs. Originating from the 100+ year old Chả Cá Lã Vọng restaurant, turmeric-marinated fish is first grilled and then fried table-side. The dish is served deconstructed, so it’s best enjoyed with a group of people for an entertaining DIY experience.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Lime
1 sachet(s)
Ground Turmeric
30 grams
Ginger Puree
200 grams
Salmon Fillets
(Contains: Fish)
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 bunch(es)
Coriander
1 bunch(es)
Mint
1 unit(s)
Baby Cucumber
48 grams
Sweet Chilli Sauce
220 grams
Rice Noodles
120 grams
Sliced Carrot and Cabbage Mix
Not included in your delivery
2 tbsp
Olive Oil for the Marinade
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
a) Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.
b) In a medium bowl, combine the garlic, lime zest, turmeric, half the ginger puree and the olive oil for the marinade (see pantry for amount). Season with salt and pepper.
c) Add the salmon, toss to coat, then set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.
a) Crush the peanuts in the unopened sachet using a rolling pin.
b) Roughly chop the coriander (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks).
c) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
d) In another medium bowl, combine the remaining ginger puree, half the sweet chilli sauce, half the lime juice and the honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.
a) Boil a half-full kettle.
b) Pour the boiled water into a medium saucepan on medium-high heat.
c) Add the rice noodles and cook until warmed through, 1-2 mins. Use a fork to gently tease the noodles apart.
d) Drain in a sieve and run under cold water. Set aside.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
c) Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
a) Add the remaining sweet chilli sauce to the pan and gently turn to coat the fish, 1 min.
b) Remove from the heat, then stir through half the coriander.
a) Add the cooked rice noodles, cucumber, sliced carrot and cabbage mix, mint and remaining coriander to the bowl of dressing. Toss to coat.
b) Share the salmon between your bowls. Serve the noodle slaw salad alongside. Sprinkle over the peanuts.
c) Serve the remaining lime wedges alongside for squeezing over.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Fresh, vibrant, and well-balanced, with the turmeric-marinated salmon and herb-forward dressing drawing consistent praise. Some found the salad a little dry or mild, suggesting the dressing may benefit from a slightly more generous hand.
- Ease of prep: Straightforward to follow overall, though several cooks found the prep took noticeably longer than the suggested time, particularly with the marinade and dressing steps.
- Suggestions: Serve the noodles warm rather than cold-rinsed if you prefer a heartier feel; some cooks stir-fried the noodles and cabbage with sweet chilli sauce as an alternative. Adding beansprouts can boost crunch, and placing fresh mint and coriander in a side bowl lets each person adjust the herb balance to taste.
- Next-day meals: Salmon portions felt on the small side to some, and a few cooks bulked the dish out with extra vegetables or a larger fillet to make it more filling.
- Noodles: Rice noodles are well suited to this dish and keep the salad light; if thicker or rounder noodles are included, swapping them for thin rice noodles is worth considering.
