Being one of the most famous dish in local menu, Cha ca La Vong is a combination of an excessive amount of herbs, dill and fish that should be recommended to anyone who wish to experience local cuisine. The dish consists of Lăng fish, 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.
The dish was invented by the Doan family. Back to the French colonial period, the family stayed at no.14 Hang Son hosted De Tham army troop and served them the delicious grilled fish. The troop helped them open a business on the dish to make some earnings and make it a place for meeting in disguise. In the restaurant there was a statue of La Vong, a historical character presenting a brilliant man waiting for his time of career, then the restaurant was named La Vong.
Cha ca La Vong is perfect harmony complex of flavor and texture. The combination of 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.
The dish is always served on a frying pan put on a portable gas stove. 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. The dish will be ready for eating after around 5 mins on the pan. Enjoying 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. Again and again, you can mix all the ingredients together, eat, and repeat until your tummy is happy!
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