Ca Chien Xu

Name: Ca Chien Xu
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1 whole elephant ear fish (or tilapia or sea bass), cleaned; Oil for deep-frying; Rice paper; Rice vermicelli; Lettuce, cucumber, pineapple and green banana slices; Mint, perilla and Vietnamese herbs; Nước chấm or tamarind fish sauce, for dipping

Cá tai tượng chiên xù/kah tie TOO-ung chee-en SOO/

Also known as: Ca Tai Tuong Chien Xu, Vietnamese Crispy Elephant Ear Fish, Mekong Fried Fish Rolls

About this dish

A whole elephant ear fish fried until puffed and crisp, then wrapped at the table in rice paper with herbs, noodles and vegetables and dipped in sauce.

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Ingredients

🐟1 whole elephant ear fish (or tilapia or sea bass), cleaned

🛢️Oil for deep-frying

📄Rice paper

🍜Rice vermicelli

🥬Lettuce, cucumber, pineapple and green banana slices

🌿Mint, perilla and Vietnamese herbs

🐟Nước chấm or tamarind fish sauce, for dipping

Method

Serves 2

Score the fish and pat completely dry.

Deep-fry in hot oil, spooning oil over, until the skin puffs and turns golden.

Drain and set upright on a platter.

Lay out the rice paper, noodles, vegetables and herbs.

Pull off pieces of fish, roll them up with the fillings and dip in sauce.

✓ What Makes it Authentic

Cá tai tượng chiên xù is a showpiece of the Mekong Delta, where the fish is often stood upright on its belly when served.

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Ca Chien Xu

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