Cha Ca La Vong: The Legendary Vietnamese Fish Dish

In the chronicles of Vietnamese cuisine, there is one dish that absolutely cannot be overlooked: Cha Ca La Vong . This dish is not just a meal; it is a culinary legacy that has been passed down for generations in Hanoi and has its origins in the historic district of Cha Ca La Vong. There, in a small restaurant, the dish was created in the 1800s and has since become an icon of Vietnamese gastronomy.

The history of Cha Ca La Vong is closely intertwined with the stories of local families who cherished and passed on the flavors of their ancestors. Originally served only in a family restaurant, the dish’s popularity spread to other parts of Hanoi and, eventually, the world. It was a dish that encapsulated the essence of Vietnamese culinary art: simplicity, refinement, and a celebration of local ingredients.

The Magic of Mam Tom: The Secret Flavor Maker 

Cha Ca La Vong ’s secret ingredient that gives the dish its unique, unmistakable flavor is mam tom – a powerful fermented shrimp sauce that adds an unmistakable umami kick to the dish. Mam tom is an essential part of Vietnamese cuisine, commonly used in a variety of dishes from pho to banh xeo (Vietnamese pancakes). It’s made from small shrimp that are fermented in salt and then processed into a thick, fragrant sauce.

The smell of mam tom can be overwhelming at first for those unaccustomed to it, but the deep umami flavor it adds to dishes makes it absolutely irresistible. It’s this sauce that gives Cha Ca La Vong its depth – the balance of grilled fish, fresh herbs, and spicy, salty mam tom makes the dish not just a meal, but an experience.

In Hanoi, where the scent of mam tom often wafts through the streets, it is seen as the flavour of the city itself – the smell that conjures up memories of long gatherings of family and friends around the table, where food is not just about taste but about sharing stories and celebrating life.

The Essence of Cha Ca La Vong: A Dish of Connection 

The magic of Cha Ca La Vong is not only in its flavours, but also in the way it is served. Traditionally, the dish is brought to the table in a small pot, which still gives off a subtle smell of grilled fish. It is served with rice noodles that perfectly absorb the flavours, together with a mixture of fresh herbs that give a fresh and light touch to the dish. It is a dish designed to be shared: everyone scoops up a little fish, adds the herbs and sauce and enjoys the moment together.

The dish is not only served in restaurants, but is also a favorite in many Vietnamese households. It is a symbol of hospitality and togetherness, of the Vietnamese culture that revolves around gathering family and friends, and of celebrating the moment, no matter how simple it may seem. Cha Ca La Vong is therefore more than just a dish – it is an invitation to share, to enjoy and to experience a piece of Vietnam.

Recipe: How to Make Cha Ca La Vong

This recipe brings a little piece of Hanoi into your own kitchen. It’s all about combining freshness, spice, and depth of flavor, with the fish at the heart of the dish. It’s not just cooking – it’s a celebration of a rich tradition, a symphony of flavors that, when done right, will not only tantalize your taste buds but also give you a glimpse of the Vietnam where this dish originated.

Ingredients: 

For the marinade: 

• 500 g firm white fish fillets (such as cod or halibut), cut into 3-4 cm pieces
• 2 tablespoons rice oil (or other neutral oil)
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 teaspoon turmeric
• 1 teaspoon ground black pepper
• 2 cloves garlic, finely chopped
• 3 cm fresh ginger, finely chopped
• 3 cm fresh galangal, finely chopped
• 1 stalk lemongrass, bruised and finely chopped
• 2 shallots, finely chopped
• 2 tablespoons unsweetened yogurt (as a substitute for fermented rice)

For the sauce: 

• 3 tablespoons mắm tôm (fermented shrimp paste)
• 1 tablespoon sugar
• 2 tablespoons lime juice
• 2 tablespoons water
• 1 chili pepper, finely chopped (optional, for extra heat)

Before cooking: 

• 2 tablespoons vegetable oil
• 1 bunch fresh dill, cut into 5cm pieces
• 1 bunch spring onions, cut into 5cm pieces
• 100 g roasted peanuts, coarsely chopped (optional)

Before serving: 

• 250 g rice noodles (bún), cooked and cooled
• Fresh herbs such as mint, coriander and Thai basil
• Lime wedges

Preparation method: 

Marinating the fish: 

1. In a large bowl, whisk together the rice oil, fish sauce, sugar, turmeric, black pepper, garlic, ginger, galangal, lemongrass, shallots and yogurt until smooth.
2. Add the fish pieces and make sure they are evenly coated with the marinade.
3. Cover the bowl and let the fish marinate in the refrigerator for at least 1 hour for optimal flavor.

Preparing the sauce: 

1. In a small bowl, combine the mắm tôm, sugar, lime juice and water.
2. Stir well until the sugar has dissolved.
3. If desired, add the finely chopped chili pepper for extra spice.
4. Set the sauce aside until use.

Baking the fish: 

1. Heat the vegetable oil in a large skillet over medium heat.
2. Remove the fish from the marinade and allow any excess marinade to drain.
3. Fry the fish pieces in the hot oil for 2-3 minutes on each side, or until golden brown and cooked through.

Add the chopped dill and spring onions to the pan and fry briefly until soft and fragrant. 

Serve: 

1. Divide the cooked rice noodles among the serving bowls.
2. Spoon the fried fish and herbs over the noodles.
3. Garnish with roasted peanuts and fresh herbs.
4. Serve with the prepared sauce and lime wedges on the side.

What is Cha Ca La Vong? 

Chả Cá Lã Vọng is a classic Vietnamese dish that originated in Hanoi, the capital of Vietnam. The dish consists of chunks of firm white fish marinated in an aromatic blend of turmeric, galangal, garlic, lemongrass and fish sauce. After marinating, the fish is fried in a hot pan with fresh dill and spring onion, which gives it a unique aroma and flavour.

The dish is traditionally served with bún (rice noodles), fresh herbs such as mint and coriander, roasted peanuts and a spicy sauce made with mắm tôm (fermented shrimp paste), lime juice and sugar. The combination of savoury, sour, spicy and fresh makes Chả Cá Lã Vọng an unforgettable dining experience.

Where does it come from? 

The dish was made famous by the Chả Cá Lã Vọng restaurant in Hanoi's Old Quarter, which has been in business since the 19th century. It was originally served only to soldiers and later to the general public. The name “Lã Vọng” refers to a Chinese hero (Jiang Ziya), a symbol of wisdom and perseverance.

Tips, Variations & Serving Suggestions 

No mắm tôm? You can make a lighter dipping sauce with fish sauce, lime juice, and a little sugar, but for the authentic experience, mắm tôm is essential.

Vegetarian variation: Use tofu instead of fish, and marinate it for the same amount of time. Combine with soy sauce and tamarind for extra depth.

Serve with: Cold noodles, crispy lettuce, Thai basil, coriander and possibly pickled vegetables for a fresh balance.

Street food tip: In Hanoi, Chả Cá is often served at the table on a small table grill pan, so you grill the fish and dill yourself. This makes it a social dish, ideal for dinners with friends or family.