It was the year 2022 when I ate Cha Ca La Von for the first time in a restaurant in Hanoi, Vietnam. With its flavors and the wonderful fish, it immediately inspired me. What I didn’t know at the time, however, was the cultural and historical significance of this Vietnamese fish with dill and turmeric in Vietnam. So here is my recipe, including Man Nem dip and background information on this outstanding recipe.
The origins of Cha Ca La Vong
I would like to take you on a culinary journey to Hanoi, where the legendary Cha Ca La Vong originated. This traditional fish dish was invented in the late 19th century by the Doan family in the heart of Hanoi’s Old Quarter and is still served in the restaurant of the same name today. The dish quickly became a symbol of the flavorful sophistication of Vietnamese cuisine.
The Doan family opened their restaurant on Hang Son Street in Hanoi in 1871. They perfected their unique way of preparing snakehead fish with turmeric and dill. The name “La Vong” comes from an ancient Chinese figure whose statue stood in the restaurant. The street was later even renamed “Cha Ca Street” – a rare honor for a restaurant dish. During the French colonial period, the restaurant also served as a meeting place for independence fighters. The Doan family secretly supported the resistance movement with the proceeds. The Doan family kept their recipe top secret. It was not until the 1950s that other restaurants began to offer similar versions.
Cha Ca La Vong is considered a quintessentially Hanoian dish. It stands for the culinary tradition of the city and its history. The original restaurant still attracts guests from all over the world. Many consider a visit to be a must in Hanoi.
Vietnamese fish with dill and turmeric
Fish plays a central role in Vietnamese cuisine. Vietnam’s long coastlines and numerous rivers offer a rich selection of freshwater and saltwater fish, which have shaped the diet of the people for generations.
The preparation of Cha Ca is an art in itself. The fresh snakehead fish, originally and still very often used, is sautéed with dill and spring onions in turmeric oil and served directly at the table on a small stove. The combination of fresh herbs, rice noodles and fish sauce makes this dish a real taste sensation. Sometimes rice paper is served instead of rice noodles to make a kind of spring roll.
I use skrei here because this outstanding winter cod is in season and I love its flavor. Any type of fish with firm flesh that retains its stability even when diced is possible. Ultimately, it’s up to your preferences.
How about my recipe for a skrei burger?
Cha Ca La Vong in the present
Today, the dish can be found in numerous Vietnamese restaurants around the world. In major cities such as New York, Paris and Berlin, it is served as an authentic Vietnamese specialty. The modern interpretation of the dish often combines traditional elements with contemporary influences. Many chefs experiment with the presentation and side dishes.
Nevertheless, the social component of eating together remains important, especially in Vietnam, of course. The dish is usually prepared and shared in the middle of the table.
Man Nem sauce
This dish would only be half as good without the right dipping sauce. And with the Vietnamese Man Nem sauce, we have the right candidate here. But be careful: thanks to the shrimp paste used, this dip really packs a punch. It’s best to feel your way with the amount of shrimp paste or use fish sauce instead, which I wouldn’t recommend.
Cha Ca La Vong – Vietnamesischer Fisch mit Dill und Kurkuma
- Total Time: 0 hours
- Yield: 2 Personen
Ingredients
Instructions
Die Marinade aus den Zutaten herstellen. Den in mundgerechte Würfel geschnitten Skrei mit der Marinade vermischen und für eine Stunde kalt stellen.
In der Zwischenzeit die Man Nem Sauce zubereiten. Als letzte Zutat nach und nach die Shrimp Paste einrühren und jeweils abschmecken, ob sie euch zu intensiv wird. Der Geschmack von fermentierten Garnelen darf dabei ruhig zubeißen 🙂
Den Fisch im Öl und mit der Marinade vorsichtig anbraten bis er von allen Seiten gegart und gerade durch ist. Die Würfel sollten dabei möglichst nicht zerfallen.
Anschließend im gleichen Öl die grob zerkleinerten Frühlingszwiebeln und halbierten Zwiebelringe kurz anbraten. Den Dill hinzufügen und lediglich zusammenfallen lassen.
Die Skrei Würfel auf das Dillbett platzieren, geröstete Erdnüsse darüber streuen. Mit der Man Nem Sauce und den nach Packungsanleitung zubereiteten Reisnudeln servieren.
- Prep Time: 1 Stunde
- Cook Time: 20 Minuten
- Method: Braten
- Cuisine: Vietnamesisch
