When it comes to iconic dishes in Hanoi, Cha Ca La Vong undoubtedly makes the list. A delicacy of grilled fish seasoned with fragrant herbs and spices, it’s been winning hearts not only in Vietnam but also internationally. Cha Ca La Vong is more than just a dish – it’s a cultural experience and a glimpse into Hanoi’s storied past.
The origins of Cha Ca La Vong
Cha Ca La Vong dates back to the French colonial period in Vietnam, with origins rooted in Hanoi’s Old Quarter. The Doan family, who first created this dish, served it to Vietnamese patriots who would gather in secret to discuss resistance strategies against the French.
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Over time, the fish dish became so popular that the family decided to open a restaurant specializing only in Cha Ca. The establishment’s name, Cha Ca La Vong, was inspired by a statue of the Chinese poet and revolutionary figure La Vong displayed at the restaurant.
What makes Cha ca La Vong special?
Cha Ca La Vong isn’t your typical fish dish. The unique combination of flavors and the interactive way it’s served sets it apart from other Vietnamese specialties. Traditionally, the fish is made with freshwater catfish (usually hemibagrus or snakehead fish) because of its tender flesh and mild flavor. The fish is marinated in a blend of turmeric, galangal, and fermented rice, giving it a beautiful saffron color and a slight hint of earthy spice.
Once marinated, the fish is grilled until the outside is golden and slightly crisp, sealing in the juicy flavors. What makes this dish so unique is the presentation—dining tables are equipped with cast-iron skillets, allowing diners to pan-fry the grilled fish with handfuls of fresh dill and spring onions. This final cooking step is key to enhancing the dish’s signature aroma and flavor.
Making Cha ca La Vong at home
While it’s an experience to enjoy Cha Ca La Vong in the heart of Hanoi, this dish can also be recreated at home with a few key ingredients and a bit of patience. The process might take some extra preparation, but the final result is more than worth it.
Ingredients
- 1 lb (about 450g) of catfish fillet (snakehead fish or hemibagrus are ideal, but other firm white fish can work)
- 1 tbsp turmeric powder
- 2 tbsp fish sauce
- 1 tbsp galangal, finely grated (or ginger if galangal is unavailable)
- 1 tbsp fermented rice paste (optional, but adds a traditional tangy flavor)
- 2 tbsp vegetable oil
- Fresh dill, roughly chopped
- Spring onions, sliced
- Rice noodles, cooked
- Fresh herbs like cilantro and basil
- Roasted peanuts, chopped
- Shrimp paste (optional, for authentic taste)
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Preparing the Fish
Marinate the Fish: Start by cutting the fish fillet into bite-sized chunks. In a bowl, mix the turmeric, fish sauce, grated galangal, fermented rice (if using), and a spoonful of vegetable oil. Coat the fish pieces evenly with this marinade. Let the fish marinate for at least 30 minutes in the refrigerator to allow the flavors to soak in.
Grill the Fish: After marinating, grill the fish over a medium charcoal flame if you have one available, or in an oven on high heat, until the outside is golden and slightly crisp. The goal is to achieve a lightly charred exterior while keeping the inside moist and tender.
Fry with Herbs: Once grilled, bring the fish pieces to a hot skillet on the dining table. Add plenty of fresh dill and spring onions, frying them together until the herbs are just wilted and their aroma has mingled with the fish. This step is the final touch that gives the dish its signature flavor.
Serving: Place a small portion of rice noodles in a bowl, add a few pieces of the fish, and garnish with cilantro, basil, and roasted peanuts. If you want the full authentic flavor, drizzle a little shrimp paste over the top (or serve it on the side). A sprinkle of red chili adds a slight kick, balancing out the dish.
Cha ca La Vong is best enjoyed when eaten warm, right after the herbs have been added. It pairs wonderfully with a glass of rice liquor or light beer, making it a satisfying meal for a cozy evening with family or friends. This dish is all about the balance of textures and the fresh aroma of herbs – bring it all together, and you’ll have a little piece of Hanoi right in your own kitchen.
