Vietnamese
Cha Ca La Vong
“A sizzling harmony of turmeric-kissed fish and fresh dill, cooked tableside for a sensory feast.”
Medium1.5 hours
Where it comes from
This dish hails from Hanoi's Old Quarter, first served by the Doan family at 14 Hang Son Street during the French colonial era, named after a revolutionary leader.
On the Palate
What goes into it
Proteins
Vegetables
Fruits
Herbs & Spices
Grains & Staples
Sauces & Condiments
How it's made
- 1
Marinate snakehead fish in turmeric, galangal, and shrimp paste for a few hours.
- 2
Heat a skillet and fry the marinated fish until golden brown.
- 3
Add dill and scallions, cooking until fragrant.
- 4
Serve hot with a side of rice vermicelli, garnished with peanuts.
- 5
Mix a dipping sauce with fish sauce, lime, garlic, and bird's eye chili.
- 6
Enjoy by wrapping fish and herbs with vermicelli and dipping into the sauce.
