Might not be the oldest dish of Hanoi as it has only been around for over a hundred years, but “Cha Ca La Vong” or “Cha Ca Ha Noi” is definitely the unique among the best known dishes of the capital city.
- 2kg longbarbel catfish/snakehead
- Rice vermicelli
For marinating the fish:
- 2 large turmeric tubers
- 4 large stalks of lemongrass
- Shrimp paste
- Fish sauce
- Fermented rice
- 2 large lesser galangal tubers
- Black pepper
- 7 – 8 shallot bulbs
Vegetables served with the dish:
- Roasted peanut
For dipping sauce:
- Shrimp paste
- Lime juice
- Rice liquor
Prepare ingredients for marinating the fish:
- Finely chop turmeric tubers, lemongrass stalks, lesser galangal tubers and shallot bulbs
- Grind lemongrass and shallot with some freshwater and squeeze the liquid out
- Stir-fry turmeric with pork fat as natural food color
- Debone the fish
- Cut into pieces
Marinate the fish that has been prepared with finely chopped lesser galangal tubers, lemongrass and shallot juice and pork fat which has been used to stir-fry turmeric. Let the fish sit in two hours.
Grilled the fish at 180 Celcius degrees in 10 minutes (grilling with charcoals gives slightly better taste than with an oven).
- Put roasted peanut, dill, scallion, rice vermicelli on different dishes;
- Make dipping sauce by mixing well shrimp paste, chopped chili, lime juice, rice liquor and sugar;
- Prepare a portable stove and a small pan
- Pour pork fat (or vegetable oil) into pan
Let the grilled fish cool off for firmer texture.
The dish is served hot by frying the fish and side vegetables right on dining table.
Yummy hot fish is now ready
Dip fish and vegetables in shrimp paste sauce and serve with rice vermicelli and peanut