Cha Ca La Vong- Hanoi Fried Fish with Turmeric & Dill: Food Tours

In the bustling streets of Hanoi, amidst the whirlwind of sights, sounds, and smells, there exists a culinary gem that has captivated the hearts and palates of locals and travelers alike for generations. Cha Ca La Vong, a sizzling dish of turmeric-marinated fish served with fragrant herbs and vermicelli noodles, stands as a testament to Vietnam’s rich culinary heritage and the ingenuity of its people.

In this culinary odyssey, we will embark on a journey through the story, history, ingredients, preparation, and serving of Cha Ca La Vong, uncovering the secrets behind this iconic dish and discovering where to experience its authentic flavors in the heart of Hanoi and beyond.

Story and History of Cha Ca La Vong

The origins of Cha Ca La Vong can be traced back to the bustling streets of Hanoi’s Old Quarter, where a family-run restaurant named Cha Ca La Vong first introduced the dish to the world in the late 19th century. Founded by the Doan family, the restaurant quickly gained a reputation for its signature dish, which featured chunks of tender fish marinated in turmeric and sizzled to perfection at the table.

Legend has it that the dish was inspired by a chance encounter between the Doan family and a group of fishermen who frequented the nearby Cha Ca Street. Impressed by the fishermen’s culinary skills and the fresh catch of the day, the Doan family decided to recreate the dish using their own twist, incorporating turmeric, dill, and other aromatic herbs to enhance the flavors of the fish.

The preparation and serving of Chả Cá Lã Vọng is an experience in itself. The grilled fish is served on a sizzling hot pan alongside a medley of aromatic fresh dill and green onions. Accompaniments include vermicelli noodles, roasted peanuts, fresh herbs, and a dipping sauce made from fish sauce, shrimp paste, and lime. Diners are encouraged to mix and match these components to create a perfect balance of flavors and textures in each bite, making every mouthful a delightful discovery.

Cha Ca La Vong is more than just a meal; it is a cultural journey that reflects the rich culinary heritage of Vietnam. It embodies the Vietnamese ethos of harmonious flavors and communal dining, bringing people together to share not just food, but an experience. Whether enjoyed in a bustling Hanoi restaurant or recreated at home, Chả Cá Lã Vọng offers a tantalizing taste of Vietnam’s vibrant cuisine and history.

Over the years, Cha Ca La Vong became a beloved fixture of Hanoi’s culinary scene, attracting locals, tourists, and even dignitaries from around the world. Its popularity soared, and soon, countless restaurants across Vietnam began offering their own versions of the dish, each with its own unique spin on the classic recipe.

Course and Type of Cha Ca La Vong

Cha Ca La Vong is typically served as a main course, accompanied by a variety of fresh herbs, vermicelli noodles, roasted peanuts, and dipping sauce. The dish is known for its vibrant colors, fragrant aromas, and bold flavors, making it a feast for both the senses and the soul.

There are several variations of Cha Ca La Vong, each with its own unique ingredients and preparation methods. While the traditional version features freshwater fish such as snakehead or catfish, some modern interpretations may incorporate other types of seafood such as shrimp or squid. Similarly, while turmeric is the dominant spice in the classic recipe, some chefs may experiment with other seasonings and herbs to create new and exciting flavor profiles.

Origin and Inventor

The invention of Cha Ca La Vong is credited to the Doan family, who founded the eponymous restaurant on Cha Ca Street in Hanoi’s Old Quarter in the late 19th century. Inspired by the culinary traditions of the nearby fishermen and the bounty of the Red River, the Doan family created a dish that would soon become synonymous with Vietnamese cuisine and a must-try for visitors to the capital city.

Serving and Ingredients for Cha Ca La Vong

The key ingredients in Cha Ca La Vong include: 

1. Fresh fish (typically snakehead or catfish)
2. Turmeric
3. Dill
4. Green onions
5. Rice vermicelli noodles
6. Roasted peanuts
7. Fresh herbs (such as mint, coriander, and Vietnamese basil)
8. Dipping sauce (typically made with fish sauce, lime juice, sugar, and chili) 

To prepare Cha Ca La Vong, the fish is first cleaned and cut into bite-sized pieces. It is then marinated in a mixture of turmeric, fish sauce, garlic, and other seasonings before being grilled or pan-fried until golden and crispy on the outside and tender and flaky on the inside.

Once cooked, the fish is transferred to a sizzling hot skillet or pan along with a generous amount of dill and green onions. The fragrant aroma of the herbs infuses the fish, creating a tantalizing symphony of flavors that is both aromatic and irresistible.

To serve Cha Ca La Vong, the sizzling skillet of fish is brought to the table along with bowls of vermicelli noodles, fresh herbs, roasted peanuts, and dipping sauce. Diners can then assemble their own bowls by layering noodles, fish, herbs, and peanuts before drizzling with the tangy dipping sauce and enjoying each bite with gusto. 

How to Cook

To cook Cha Ca La Vong at home, you will need the following ingredients:

 – 500g of fresh fish (snakehead or catfish)

– 2 tablespoons of turmeric powder

– 3 tablespoons of fish sauce

– 4 cloves of garlic, minced

– 1 tablespoon of sugar

– 1 bunch of dill, chopped

– 4 green onions, thinly sliced

– 200g of rice vermicelli noodles, cooked according to package instructions

– 100g of roasted peanuts, roughly chopped

– Fresh herbs (such as mint, coriander, and Vietnamese basil)

– Dipping sauce (fish sauce, lime juice, sugar, and chili to taste)

Instructions

1. Clean the fish and cut it into bite-sized pieces.
2. In a bowl, mix together the turmeric powder, fish sauce, minced garlic, and sugar to create the marinade.
3. Add the fish pieces to the marinade and toss to coat evenly. Let marinate for at least 30 minutes.
4. Heat a grill or skillet over medium-high heat. Add the marinated fish pieces and cook until golden and crispy on the outside and tender and flaky on the inside, about 3-4 minutes per side.
5. Once cooked, transfer the fish to a sizzling hot skillet or pan along with chopped dill and sliced green onions. Allow the herbs to wilt slightly and infuse the fish with their aromatic flavors.
6. To serve, arrange bowls of cooked vermicelli noodles, fresh herbs, chopped peanuts, and dipping sauce on the table. Place the sizzling skillet of fish in the center and allow diners to assemble their own bowls, layering noodles, fish, herbs, and peanuts before drizzling with dipping sauce and enjoying immediately.

Where to Eat the dish

While Cha Ca La Vong originated at the eponymous restaurant on Cha Ca Street in Hanoi’s Old Quarter, there are now countless restaurants across Vietnam that offer their own versions of the dish. In Hanoi, some of the best places to sample Cha Ca La Vong include:

1. Cha Ca La Vong Restaurant: 14 Cha Ca, Hang Bo, Hoan Kiêm, Ha Noi – The original and most famous Cha Ca La Vong restaurant, located on Cha Ca Street in Hanoi’s Old Quarter. Here, diners can experience the authentic flavors of the classic dish in a historic setting.
2. Cha Ca Thang Long: 19-21-31 Duong Thanh, Hoan Kiem, Ha Noi – Another popular destination for Cha Ca La Vong in Hanoi, known for its fresh ingredients and generous portions…
3. Cha Ca Anh Vu: Number 120K1 Giang Vo, Ba Đinh, Ha Noi – A family-run restaurant in Hanoi’s Ba Dinh district, celebrated for its flavorful Cha Ca La Vong and warm hospitality.

Outside of Hanoi, Cha Ca La Vong can also be found in other cities and regions across Vietnam, each with its own unique take on the beloved dish. Whether you’re exploring the streets of Saigon or venturing into the countryside, be sure to keep an eye out for Cha Ca La Vong on the menu for a taste of Vietnam’s culinary heritage.

Imagine sitting in a bustling Hanoi street-side restaurant. The sizzling sound of fish hitting the grill mingles with the aromatic scent of turmeric and dill. You assemble your plate: a bed of rice noodles, a heap of grilled fish, a sprinkle of peanuts, and a handful of fresh dill. You dip each morsel into the pungent shrimp sauce, creating a harmonious blend of flavors and textures. It’s a taste of Hanoi’s culinary soul—a dish that captures tradition, warmth, and community.

In conclusion, Cha Ca La Vong is more than just a dish – it’s a culinary journey through Vietnam’s rich history, culture, and flavors. From its humble beginnings at a family-run restaurant in Hanoi’s Old Quarter to its status as a beloved symbol of Vietnamese cuisine, Cha Ca La Vong has captured the hearts and palates of diners around the world with its bold flavors, vibrant colors, and aromatic aromas. Whether enjoyed at a bustling street-side eatery or prepared at home with family and friends, Cha Ca La Vong is a dish that brings people together, forging connections and memories that will last a lifetime.

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