The grilled fish has been popular in Hanoi since the 19th century, and now become an important highlight of Vietnamese cuisine. It is the combination of very specified ingredients that just can be found in Vietnam, including dill, turmeric, fish sauce, shrimp paste, chili, silky noodles, and fresh herbs.
For so many people, who once tried this food, it is really a work of art. Well, the way La Vong grilled fish is served seems a bit fussy and complicated, requiring a portable gas stove, plates of greens, rice vermicelli, peanuts, scallions, a bowl of purple shrimp paste, as well as a pretty large pan fulfilled with dill, chunks of fish fillets, and onions. That’s all about the preparation. Then, you will have to wait about 3 – 5 minutes for frying the turmeric seasoned fish with dill, cilantro, and green onions.
A set of Cha ca La Vong
The best time to enjoy La Vong grilled fish is when it’s still hot. Just for a bite, you will immediately capture the tangy combination of dill, ginger, green onion, and onion right inside soft golden brown grilled fish fillets and their tempting smell. To start enjoying this great dish, let’s have some fried fish fillets, vermicelli, and greens together, then garnish with peanuts and scallions if you want. The unique taste of purple shrimp paste will release the full flavor of this Hanoi specialty. However, you might feel hard to try this kind of paste right from the first time due to its so exotic and strong smell.
As a really famous local specialty, La Vong grilled fish is served in many restaurants across the city, but the top choice for you must be the ones on Cha Ca Street of the Old Quarter. Commonly, this dish’s prices often range from VND120,000 to VND160,000 (about $6 – $8)