Cha Ca La Vong is a must-not-miss in guidebooks for whoever visiting Hanoi not only for its mouthful flavor but also its representation of Hanoian culture. The ingredients consist of: 2kg longbarbel catfish/snakehead, rice vermicelli; For marinating the fish, we often need: two large turmeric tubers, 4 large stalks of lemongrass, shrimp paste, sugar, fish sauce, fermented rice (‘mẻ’), two large lesser galangal tubers, black pepper, 7 – 8 shallot bulbs. Vegetables served with the dish include dill, scallion. Roasted peanut are also a must-need ingredient. For dipping sauce, the dish is served with shrimp paste or fish sauce, chili, lime juice, rice liquor and sugar, depending on diners’ taste. (Photo: Vietnam+) 
The melodic sounding ‘Cha Ca La Vong’ is one of Hanoi capital city’s most famous dishes consisting of white fish (often Vietnamese Snakehead fish) along with fresh turmeric, galangal, ginger, the pungent smelling Vietnamese shrimp paste, spring onions, rice noodles and a generous helping of fresh dill, coriander and mint and a scattering of peanuts. Followings are the way to prepare ingredients for marinating the fish: Firstly, finely chop turmeric tubers, lemongrass stalks, lesser galangal tubers and shallot bulb; secondly grind lemongrass and shallot with some freshwater and squeeze the liquid out; thirdly, stir-fry turmeric with pork fat as natural food color. (Photo: Vietnam+) 
Cha Ca La Vong has been considered not only a delicious dish but also a trademark of Vietnamese cuisine. The dish and all of its accompaniment are complex in flavor and texture yet they come together harmoniously. The combination of ingredients — turmeric, dill, shrimp paste and fish sauce — delivers an intriguing muskiness bolstered with chiles, silky noodles and a thicket of other fresh herbs to season the chunks of moist fish. To prepare Chả Cá Lã Vọng, snakehead fish is filleted, cut into bite-sizes pieces, then marinated with turmeric, garlic, shallots, sugar and fish sauce. It's grilled or baked beforehand but fried at table side in a sizzling cast iron skillet for a crispy outer crust. Loads of fresh dill is served with the fish, along with other assorted vegetables and Vietnamese herbs.(Photo: Vietnam+) 
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. Cha Ca La Vong originated from the Doan family. During the French colonial period, Doan family at no.14 Hang Son hosted De Tham army troop and served them and the guests delicious grilled fish. After the dish became famous, the guests stayed to help Doan family with their business and it became a get-together place for the surrounding villagers. Cha Ca La Vong has been considered not only a delicious dish but also a trademark of Vietnamese cuisine (Photo: Vietnam+) 
A portable gas stove and a small frying pan are brought to the table and the art of preparation is done by the waiter. Cha Ca (turmeric seasoned fish) is first grilled then fried in oil tableside. Heaping plates of dill, green onions and cilantro are accompanied to be placed into the sizzling pan. After 3-5 minutes of cooking, the dish is ready to be served. Eating Cha Ca La Vong is not only tasty but also a lot of fun because it involves tabletop cooking and do-it-yourself assembly. The season grilled fish is adorned by a tangy combination of onion, ginger, green onion and dill. It is further fortified by the peanut and shrimp paste, which explode into a heady flavor. (Photo: Vietnam+) 
Put roasted peanut, dill, scallion, rice vermicelli on different dishes. Cha Ca La Vong should be eaten when it is still hot. The Hanoians often eat this dish while sipping some alcohol in the cold weather. Eating Cha Ca La Vong is close to a ritual; it is a nice place for family and friends to get together and enjoy hot and delicious dish after days of hard work. Even though it is more pricey than other traditional Vietnamese foods, it is still worth a try. Cha Ca La Vong has been considered not only a delicious dish but also a trademark of Vietnamese cuisine (Photo: Vietnam+) 
There are several ways of eating Cha Ca La Vong: Add fish pieces and herbs into the sizzling pan. When the herbs are almost cooked, place the fish and herbs into the bowl of noodles top with coriander, peanuts and shrimp paste (mam tom). You can replace shrimp paste with fish sauce if needed; Layer up the fish, herbs and noodles in the bowl, then pour hot oil into the bowl and you can eat right away when it is still hot. You can eat Cha Ca La Vong with noodles and fish boiled soup or just wrap a springroll of Cha Ca La Vong and some vegetable inside, then dip in the spicy fish sauce to have a fresh taste (Photo:Vietnamplus) 
Cha Ca La Vong is a must-not-miss in guidebooks for whoever visiting Hanoi not only for its mouthful flavor but also its representation of Hanoian culture. Cha Ca La Vong has been considered not only a delicious dish but also a trademark of Vietnamese cuisine. The dish and all of its accompaniment are complex in flavor and texture yet they come together harmoniously. The combination of ingredients — turmeric, dill, shrimp paste and fish sauce — delivers an intriguing muskiness bolstered with chiles, silky noodles and a thicket of other fresh herbs to season the chunks of moist fish. Cha Ca La Vong has been considered not only a delicious dish but also a trademark of Vietnamese cuisine (Photo: Vietnamplus) 
Cha ca dates back more than 130 years. It was first invented by the local Doan family, who served the special dish to troops during French colonial rule. And that restaurant was Cha Ca La Vong. Following the restaurant's wild success, dozens of cha ca specialists emerged along the same road -- some even mimic the name -- like Cha Ca La Song -- in hopes of baiting travelers. Eventually, Hang Son (Paint Street) was officially renamed Cha Ca Street in honor of the world-famous dish. The dish's universal appeal has made the namesake street in the Old Quarter a popular stop among travelers and residents alike. (Photo: Vietnamplus) 
The dish is recommended by CNN one of thefive best dishes in Hanoi. The dish is so exceptional there is a street in the capital dedicated to it - Cha Ca Street in Hoan Kiem district. Along this busy road, where spiderwebs of exposed electrical wires hang overhead, dozens of specialists compete to sell the best “cha ca” - crispy turmeric-marinated fish that’s fried tableside in a pan with herbs. The most famous on this strip is Cha Ca La Vong at 14 Cha Ca Street, one of the oldest eateries in Hanoi and the first to set up shop on the street over a century ago. The dish itself dates back more than 130 years. It was first invented by the local Doan family, who served the special meal to troops during French colonial rule. (Photo:Vietnam+) The melodic sounding ‘Cha Ca La Vong’ is one of Hanoi capital city’s most famous dishes consisting of white fish (often Vietnamese Snakehead fish) along with fresh turmeric, galangal, ginger, the pungent smelling Vietnamese shrimp paste, spring onions, rice noodles and a generous helping of fresh dill, coriander and mint and a scattering of peanuts. Followings are the way to prepare ingredients for marinating the fish: Firstly, finely chop turmeric tubers, lemongrass stalks, lesser galangal tubers and shallot bulb; secondly grind lemongrass and shallot with some freshwater and squeeze the liquid out; thirdly, stir-fry turmeric with pork fat as natural food color. (Photo: Vietnam+) VNA
