This content is also available in: Vietnamese


  • 1kg snakehead fish or 1 whole catfish


  • 2 tsp. lesser galangal (squeeze to get juice)
  • 4 tsp. fermented rice (mẻ, leached)
  • 2 tsp. shrimp paste
  • 1 tsp. turmeric powder (or ground fresh turmeric to get juice)
  • 2 tsp. white wine
  • ½ tsp. ground pepper
  • 1 tsp. seasoning broth mix
  • 1 tsp. MSG (optional)
  • Shallots, finely chopped to marinate fish
  • Cooking oil
 Side dishes: fresh vermicelli, dill, vertically chopped spring onions, roasted peanuts and chili.

 Shrimp dipping sauce:

  • 2 tsp. shrimp paste
  • 1 tsp. sugar
  • ½ lime
  • ½ tsp. MSG (optional)
  • 1 tsp. heated cooking oil

Mix shrimp paste with sugar and MSG, pour the heated cooking oil over top, then squeeze in the lime juice.

Cooking method:

  1. Fish preparation: clean the fish, take out bones and skin, cut into pieces.
  2. Marinate the fish with all above ingredients. Let it sit for 1 hour.
  3. Grill on charcoal. If using an oven, first quickly sauté the fish pieces, both sides, on high heat so they are lightly browned. Bake in oven at 250C for 10 minutes.
  4. Before serving, heat the saucepan with cooking oil then put grilled fish in and add chopped dill and spring onions.
  5. Served with fresh vermicelli, roasted peanuts and shrimp dipping sauce.