Hanoi-Style Fried Fish with Turmeric and Dill

Chả Cá Thăng Long

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Over a hundred years ago, this dish was introduced for the first time in a restaurant at 14 Cha Ca Street in Hanoi, in an area now known as the Old Quarter. The appeal of cha ca came from its great taste, but also from its elaborate presentation. Clearly intended for those who want to enjoy a long meal, the dish is served with numerous bowls of condiments and sauces. This recipe incorporates dill and turmeric, which are more common in northern Vietnam than in any other region of the country. Another version of this Hanoi dish has the monkfish skewered with thin sugarcane sticks and grilled.

Ingredients

    Method