Brian Jeffrey
Discover more about the culinary wonders of Hanoi in a recent article by Ben Groundwater featured in The Sydney Morning Herald. Groundwater spotlights Cha ca La Vong as a dish that stands out and represents the rich food culture of the city.
Groundwater’s exploration portrays Cha ca La Vong not just as food but as a culinary experience. The fish, often Lăng fish, is marinated with turmeric and fermented shrimp paste, then cooked table-side on a blazing burner to ensure a fresh, crispy, and aromatic delight.
This cooking method not only prepares the fish but also enhances its flavors, creating a captivating culinary presentation.
Guests at Cha ca La Vong are encouraged to join in the cooking process by adding herbs such as green onions and dill to the pan, infusing a blend of flavors that result in a fragrant feast.
Traditionally served with rice noodles, crushed peanuts, and a spicy fermented shrimp paste sauce seasoned with lemon and chili, this dish provides a savory accompaniment to the fish.
Groundwater highlights the historical significance of Cha ca La Vong, tracing its origins back to the Đoàn family over a century ago. Named after the street where the original family restaurant resides, now a renowned spot in Hanoi’s Old Quarter, the dish continues to attract visitors worldwide, contributing to its esteemed reputation.
Recognized by global media outlets like CNN, which lauded the dish in 2019, Cha ca La Vong has transcended its local roots to become an international culinary symbol.
Groundwater’s piece not only praises the dish but also encourages food enthusiasts worldwide to delve into the depths of Hanoi’s culinary legacy, making Cha ca La Vong a must-try experience for food lovers exploring Vietnam.
Do An
