Cá tái chanh can be translated as “raw fish with lemon“, or the fish (cá) version of Bò Tái Chanh, the Vietnamese beef with lime: one of the most popular salads in North Vietnam, which is very reminiscent of Thai salads in a sort of blend between the two cuisines.
The dish is made of white fish (often grouper) marinated in lime juice, crunchy carrots, onions, aromatic herbs (Thai basil, mint, and cilantro) and toasted peanuts.
Although Vietnamese cuisine is distinct from Chinese and Thai cuisine, it has been strongly influenced by these two culinary traditions.
From Thailand, it has mainly inherited the use of sugar as a sweetener and spices, although Vietnamese dishes are much less sweet and less spicy than Thai ones.
An aphrodisiac dish for the 2025 Festival Menu and the love song by Noemi “Se ti innamori muori”, the second recipe made in collaboration with the blog “The Spadanos“, this time with chef Lele Spadano.
The first recipe was:
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Vietnamese
- Seasonality: All seasons
Ingredients
- 10.5 oz white fish (filleted)
- 2 tablespoons rice vinegar
- 2 1/2 teaspoons sugar
- 1 onion (small)
- 1 carrot (small)
- 1 tablespoon garlic (minced)
- 3 tablespoons lime juice (or lemon)
- to taste pepper
- 1 1/2 teaspoon fish sauce
- 1.4 oz toasted peanuts
- to taste aromatic herbs (Thai basil, mint, and cilantro chopped)
Steps
In a bowl, mix together half a cup of water, vinegar, and 1 teaspoon sugar. Add the onion slices and julienned carrots. Mix, then cover and refrigerate.
Add the cleaned and cut fish with minced garlic, lime juice, 1 teaspoon sugar, and pepper.Mix well and let marinate for at least 5-10 minutes.
If you have time, marinate and chill in the refrigerator before serving.
To assemble the dish, mix the fish, carrots, and onions with the fish sauce and 1/2 teaspoon of sugar. Gently add the aromatic herbs.
Transfer to serving plates and sprinkle generously with toasted peanuts.
Western Taste Version
Chef Lele Spadano has created a version of Cá tái chanh more suited to our Western palates.
Find the recipe on The Spadanos blog.
