18 Tishrei 5782 / Friday, September 24, 2021 | Torah Reading: Sukkot
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Vietnamese Fish Fillet Chunks    

Vietnamese Fish Fillet Chunks

This deliciously delicious Asian dish uses only fresh ingredients. This dish can be served with wide rice noodles, steamed vegetables, and tangy sauce. Enjoy!


Preparation Time: 40 minutes  

Marinade Time: Minimum 2 hours 

Level of Difficulty: Medium  

Kashrut Type: Dairy 


This deliciously delicious Asian dish is based on fresh ingredients. The fillets are marinated in sauce, briefly baking, and then fried. This dish can be served with wide rice noodles, steamed vegetables, and tangy sauce. Enjoy! 


Chaka La Wong is a famous dish from Hanoi, the capital of Vietnam. This kind of dish is the kind that is associated with storytelling and debates over who invented it, and of course - which restaurant prepares it the best. The residents of Hanoi are very proud of it, and it is customary to say that every person must eat it at least once in his life. 


The recipe below is the same Chaka La Wong, with slight changes and with foods that you will not find difficult to find. You can find the two "special" raw ingredients, rice flour and fish sauce, today at any specialized store and in any major grocery chain with fancy kosher food. Both ingredients are at an affordable price. 


It's a rich, very refreshing dish that can come as a small first course or as a satisfying main course. The combination of fish, rice noodles, and fresh herbs is filling but not overwhelming. If you’re taking your first steps in Asian cooking, then this is definitely one of the recipes you'll enjoy. 



4-6 servings as a first course 


500 g (2 cups) of light fish fillets 

250 g (1 cup) wide rice noodles 

7-8 green onions, preferably young and small 

A bunch of dill, cleaned and cut into rough chunks 

Leaves from 3 mint stems 

Oil for frying 

(Optional) Roasted peanuts for serving 



3 tablespoons rice flour 

1 ½ teaspoons turmeric 

3 tablespoons yogurt 

1 tablespoon oil 

1 crushed garlic clove 

1 tablespoon grated ginger 

1 teaspoon sugar 

½ teaspoon fish juice (purchased) 

½ teaspoon salt 

black pepper 



Juice of 2 lemons 

2-3 fresh red chili peppers, thinly sliced or chopped 

2 teaspoons of sugar 

½ teaspoon fish juice (purchased) 

Salt to taste and/or a few drops of soy sauce 



  1. 1. Cut the fish fillet into "bite size" chunks. Transfer to a large mixing bowl. 

  1. 2. Add the Marinade ingredients to the bowl and mix well so that the fish chunks are nicely coated.  

Yes, it contains a lot of turmeric, but don't worry, you won't taste it in the end.  

  1. 3. Cover and place in the refrigerator for at least two hours (overnight is better). 

  1. 4. Preheat oven to 200 degrees. Arrange the chunks of fish in a baking pan and place in the oven for 10 minutes. 

  1. 5. Prepare the rice noodles according to the manufacturer's instructions. Drain and set aside. 

  1. 6. Cut the beautiful green pieces at the base of the green onion into 4-5 cm long pieces. It should yield about ½ cup of greens. 

  1. 7. In a large skillet, sauté the greens in oil over high heat until they are soft. 

  1. 8. Mix the Dressing ingredients. 


  2. Dish out serving portions of rice noodles, topped with chunks of fish and herbs from the pan, and add some fresh herbs and sauce to top it off. Roasted peanuts can also be sprinkled on top. Serve immediately.



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