La Vong fish
10:09, 2016/05/02
"Cha ca" is a favourite dish of Hanoian. Located in Cha Ca street, Cha ca La Vong ("cha ca" means grilled fish) is the famous restaurant to many Hanoian as well as visitors from all over the world.
The food is supposed to have been created by the Doan family.
According to Mrs. Ngo Thi Tinh (a descendant of the 4th generation of the family), the family started the business of selling "cha ca" to earn money to support the family members and to have a meeting place for the Vietnamese people who wanted to fight against French colonialism. The family food became a speciality of Hanoian people.
There’s a statue of La Vong (an ancient Chinese poet and revolutionist) fishing by a stream on display in the restaurant. This is the symbol of a talented and patient man who know to wait for the right moment to come. The patrons called the restaurant "Cha ca La Vong".
Connoiseurs usually wait until it become cool to go to enjoy the taste of Cha ca.
The grilled fish must be made from a kind of fresh water fish called hemibagrus because it has very few bones and the flesh is very tasty. If hemibagrus is not available, we could make do with mudfish or snake-head fish.
Some connoiseurs may request for a special kind of fish called Anh Vu, which is available only in Viet Tri city at the turning point of the Bach Hac river.
Thin slices of Anh Vu fish are rolled with a kind of herb called "soi" then grilled to give an excellent flavour. To make grilled fish, thin slices of fish have to be mixed with ginger, saffron, fermented cold rice, pepper and fish sauce; then placed on bamboo skewers and grilled on a burning charcoal stove right on the dinning tables.
Illustrative image
|
There’s a statue of La Vong (an ancient Chinese poet and revolutionist) fishing by a stream on display in the restaurant. This is the symbol of a talented and patient man who know to wait for the right moment to come. The patrons called the restaurant "Cha ca La Vong".
Connoiseurs usually wait until it become cool to go to enjoy the taste of Cha ca.
The grilled fish must be made from a kind of fresh water fish called hemibagrus because it has very few bones and the flesh is very tasty. If hemibagrus is not available, we could make do with mudfish or snake-head fish.
Some connoiseurs may request for a special kind of fish called Anh Vu, which is available only in Viet Tri city at the turning point of the Bach Hac river.
Thin slices of Anh Vu fish are rolled with a kind of herb called "soi" then grilled to give an excellent flavour. To make grilled fish, thin slices of fish have to be mixed with ginger, saffron, fermented cold rice, pepper and fish sauce; then placed on bamboo skewers and grilled on a burning charcoal stove right on the dinning tables.
11:47, 2024/12/11
Nostalgia for rice noodles with fried tofu from Hanoi's Old Quarter
Bun dau mam tom (fermented shrimp paste with fried tofu and rice noodles) is one of Hanoi's signature dishes and is favored by many visitors, including foreigners.
22:57, 2024/12/06
Finding ways to make Hanoi pho, a global dish
The recognition of Hanoi pho as a national intangible cultural heritage is a turning point to promote traditional values and open the door to the world culinary map.
19:40, 2024/12/06
Hanoi's digital pho served in Old Quarter
Smart robots can prepare and serve bowls of pho, offering a brand-new and contemporary pho dining experience.
20:00, 2024/09/10
Savor Malaysian delicacies in Hanoi
A distinguished chef will perform live cooking demonstrations of traditional Malaysian dishes for gourmets in Hanoi.
22:39, 2024/06/27
Foreign tourists get memorable experiences cooking Vietnamese delicacies
Foreign visitors enjoy memorable experiences by preparing healthy Vietnamese dishes.
10:16, 2024/05/13
Mexican Culinary Fiesta: Vibrant bridge between Mexico and Vietnam’s cultures
The occasion is an excellent chance to present the genuine and complex tastes of Mexican cuisine.