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.