Groundwater’s narrative describes Cha ca La Vong as more than just a dish - it's a culinary ritual. The fish, typically Lăng, is marinated in turmeric and fermented shrimp paste, then sautéed right at the diner's table over a flaming burner, guaranteeing a fresh, crispy, and aromatic experience.

This method not only cooks the fish but also intensifies its flavors in a show of culinary spectacle.

Patrons of Cha ca La Vong are invited to partake in the cooking process, adding herbs like green onions and dill to the pan, blending flavors that culminate in an aromatic feast.

The dish is traditionally served with rice noodles, crushed peanuts, and a spicy fermented shrimp paste sauce seasoned with lemon and chili, providing a robust complement to the fish.

The history of Cha ca La Vong, as Groundwater notes, is deeply rooted in Hanoi’s culture. Originating from the Đoàn family over a century ago, the dish is named after the street that houses the original family restaurant, now a landmark in Hanoi's Old Quarter. The restaurant continues to draw global visitors, adding to the dish’s storied legacy.

With accolades from other international outlets like CNN, which praised the dish in 2019, Cha ca La Vong has transcended its local origins to become a global culinary icon.

Groundwater’s piece not only celebrates the dish but also invites global food enthusiasts to explore the depth of Hanoi’s gastronomic heritage, making Cha ca La Vong a bucket-list experience for culinary adventurers visiting Vietnam.

Do An