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Hanoi Fried Fish with Dill (Cha Ca Thang Long)
Book Information
The Professional Chef (8th Edition)
Page: 599
Ingredients
Catfish Fillet
Cilantro
Dill
Green Onion
Peanut Oil
Peanuts
Rice Flour
Rice Noodle Vermicelli
Thai Basil
Turmeric
Vegetable Oil
Vietnamese Dipping Sauce (page 991)
Tags
Deep Frying