Preparing Cha Ca La Vong, one of the most iconic dishes of Hanoi cuisine, is like stepping directly into the culinary soul of Vietnam’s capital. For French travelers wishing to explore Vietnamese cuisine before or after their trip, this legendary dish offers a truly sensory immersion.

If you are planning a culinary journey, feel free to explore our full guide on Vietnam and its food traditions on Authentik Travel – a travel agency specializing in tailor-made trips.

Why Cha Ca La Vong Is a Culinary Monument of Hanoi

A dish full of history

Born in the Hanoi Old Quarter more than a century ago, Cha Ca La Vong was invented by the Đoàn family. Their home-restaurant welcomed anti-colonial resistance fighters, and the statue of “Lã Vọng” (the fisherman-philosopher) gave its name to the dish.

Today, tasting Cha Ca Hanoi in the Old Quarter—epicenter of Hanoi street food—is an essential experience for every visitor. You can also explore the best specialties of the area in our article: Street Food in Hanoi Old Quarter.

A unique combination of flavors

Cha Ca blends:

• the delicate, firm texture of river fish,

• the earthy and spicy aroma of turmeric and galangal,

• the intensity of fermented mắm tôm (shrimp paste),

• the freshness of dill, spring onion, coriander and mint,

• the crunch of roasted peanuts.

A traditional “two-fire” cooking method

The traditional cooking technique uses two steps:

1. Grilling over charcoal to create a lightly crispy and smoky exterior.

2. Sautéing in a pan with herbs and fat—typically pork or chicken fat—just before serving, to awaken the aromas.

This “two-fire” technique is what makes Cha Ca La Vong truly unique.

Authentic Ingredients for Cha Ca La Vong

For 4–6 people:

• 1 kg river catfish (cá lăng) fillet

• fresh turmeric root

• galangal root

• mắm tôm (fermented shrimp paste)

• fish sauce (nước mắm)

• mẻ (fermented rice)

• sugar, salt

• pork or chicken fat

• plenty of dill, spring onion, coriander, mint

• roasted peanuts

• rice vermicelli noodles (bún)

Cá lăng is traditionally used because it stays firm during cooking. In Europe, you can substitute with sea bass, hake, pollock, or firm cod.

Cha Ca La Vong Recipe

Step 1 – Prepare the fish and ingredients

1. Clean the catfish thoroughly, remove the skin, bones and unwanted parts, then pat dry.

2. Cut the fish into slices or chunks of 3–4 cm so they absorb the flavors well.

3. Finely grate or blend the galangal and turmeric; prepare the marinade by mixing with mắm tôm, fish sauce, mẻ, salt, sugar, and a bit of warm fat or water.

Step 2 – The marinade: the heart of Cha Ca La Vong

Coat the fish evenly in the marinade.
Let it rest at least 1 hour at room temperature, or ideally overnight in the fridge to deepen the aroma.
The light fermentation of mẻ, combined with turmeric, penetrates the fish and gives this dish its distinctive taste.

Step 3 – The “two-fire” cooking: the secret of Hanoi

1. First fire: charcoal grilling

Traditionally, fish pieces are grilled over hot coals between two split bamboo sticks.
This gives the incomparable smoky flavor that defines Hanoi Cha Ca.

If you don’t have a barbecue, alternatives include:

• oven grill

• air fryer

• hot skillet

The key: sear without drying out.

2. Second fire: pan-searing with dill and spring onion

In a very hot pan:

• add the fat

• sear the fish

• add a generous amount of dill

• add spring onion

At this moment, the fragrant aroma of Cha Ca La Vong fills the kitchen.

Step 4 – Sauce, side dishes and assembly

The mắm tôm sauce

Prepare:

• mắm tôm

• lime

• a little sugar

• chili

• a few drops of hot oil

For sensitive palates, you can replace it with a lime-based fish sauce.

Side dishes

• rice vermicelli (bún)

• fresh herbs

• crushed roasted peanuts

• white onion or shallots

Each diner assembles their own bowl: noodles → fish → herbs → peanuts → mắm tôm.

Step 5 – Plating & serving — how to enjoy Cha Ca Hanoi style

Serve the fish hot, in a pan or dish, with freshly chopped herbs, vermicelli and peanuts.
Each person builds their bowl: noodles, fish pieces, herbs, peanuts, then a generous spoon of mắm tôm with lime and chili.

The contrast between tender fish, crunchy peanuts, fresh herbs and fragrant shrimp paste is what makes Cha Ca La Vong such a unique Vietnamese dish.

Tips for French travelers or expatriates

• Fish substitutions: sea bass, whiting, pollock, or firm cod work well.

• Mẻ substitute: plain yogurt adds acidity but lacks the original fermented aroma.

• Herbs outside Vietnam: dill, coriander and mint are easy replacements.

• Simplified cooking: a skillet or air fryer works perfectly if you don’t have a charcoal grill.

• For sensitive palates: dilute mắm tôm or offer several versions (mild / fermented / spicy).

To learn more about the history of this dish, read our dedicated article: Cha Ca Hanoi – A Must-Try Specialty in Hanoi.

Why this dish is a must-try during your trip to Vietnam

• A cultural immersion: beyond the taste, preparing and enjoying Cha Ca Hanoi connects you with a culinary tradition over a century old.

• A convivial, shared dish: not a single-plate meal, but a shared experience symbolizing Vietnamese hospitality.

• Unique, irreplaceable flavors: turmeric, galangal, fresh herbs, peanuts and fermented shrimp paste create a flavor profile impossible to imitate elsewhere.

• A culinary memory to bring home: mastering Cha Ca La Vong at home—even with substitutions—lets you carry a piece of Hanoi with you.

For a full culinary journey in Vietnam, explore our tailor-made itineraries: Vietnam Trips – Authentic Circuits & Experiences.

Conclusion

Preparing Cha Ca La Vong at home is a deeply immersive experience: you recreate an ancestral gesture, the aromas of Hanoi’s streets, and a symbolic dish of Vietnamese culinary culture. With this detailed recipe, adapted for European kitchens, you can enjoy this iconic Hanoi specialty wherever you are.

And if you wish to taste Cha Ca La Vong in its authentic setting—Old Quarter alleys, aromatic markets, and lively ambience—the team at Authentik Vietnam will guide you with tailor-made culinary experiences.

FAQ about Cha Ca La Vong

1. What is Cha Ca La Vong?

Cha Ca La Vong is an iconic Hanoi specialty, made with fish marinated in turmeric and galangal, grilled, then sautéed with dill and spring onion. Served with rice vermicelli, fresh herbs, roasted peanuts and mắm tôm, it is one of the most famous dishes of northern Vietnamese cuisine.

2. What fish is best for Cha Ca La Vong?

Traditionally, cá lăng (river catfish) is used for its firm texture. In France or Europe, it can be replaced with sea bass, whiting, pollock, cod or any firm white fish.

3. How to achieve the signature smoky flavor?

The smoky taste comes from charcoal grilling. If you don’t have a barbecue, use the oven grill mode or a very hot cast-iron pan.

4. Can mắm tôm be replaced?

Yes. Mắm tôm has a strong fermented taste that may surprise Western palates. You can replace it with a lime-based fish sauce, though the traditional flavor will be different.

5. How to serve Cha Ca like in Hanoi restaurants?

Serve the fish hot in a pan with lots of dill and spring onion. Provide the noodles, herbs, peanuts and sauce separately so each guest can assemble their own bowl—just like in Hanoi’s Old Quarter.

6. Where to eat Cha Ca La Vong during a trip to Vietnam?

Mainly in Hanoi, especially in the Old Quarter, in restaurants specializing in this dish. For full culinary recommendations, check the food-focused tours offered by Authentik Vietnam.