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Cha Ca La Vong

Name: Cha Ca La Vong
Total time: 35 min
Yield: Serves 2
Cuisine: Vietnam
Ingredients: 300g White Fish (catfish, etc.); 1 tsp Turmeric; 1 tbsp Fish sauce; 1 bunch Dill; 2 Green Onion (Long); 150g Rice Noodles; 2 tbsp Peanuts; To taste Nuoc Mam (fish sauce)

Main Dish

⏱ 35 min

👥 Serves 2

Difficulty ⭐⭐

White fish scented with turmeric and dill, sizzled on a griddle — a Hanoi specialty.

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📖 The Story Behind This Dish

Cha ca is a specialty that gave its name to Cha Ca Street in Hanoi's Old Quarter, where a restaurant dating back to the 19th century is famous. White fish marinated in turmeric and fish sauce is griddled boldly with lots of dill and green onion, then eaten with rice noodles, peanuts, and fish sauce. It's known as one of the few Vietnamese dishes that uses dill in abundance.

🌆 Where it's eaten: At a specialist restaurant in Hanoi, it's served sizzling on a tabletop griddle as the aroma fills the room — a signature sight.

🥕 Ingredients (serves 2)

White Fish (catfish, etc.) 300g
Turmeric 1 tsp
Fish sauce 1 tbsp
Dill 1 bunch
Green Onion (Long) 2
Rice Noodles 150g
Peanuts 2 tbsp
Nuoc Mam (fish sauce) To taste

👩‍🍳 Instructions

Marinate the white fish in turmeric and fish sauce.
Heat oil in a frying pan and cook the fish until browned on both sides.
Add plenty of dill and leek and toss quickly.
Prepare rice noodles on a separate plate.
Serve the fish with the rice noodles and peanuts and dip in fish sauce.

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