Chả cá Lã Vọng (Lã Vọng Grilled Fish with Dill)

A specialty from Hanoi, this dish originated from the Doan family, who served it to revolutionaries. Its unique pairing of fish, turmeric, and dill became so popular that it inspired Hanoi's famous "Cha Ca Street." It symbolizes creativity and culinary heritage.

Ingredients

Fish & Marinade

500g catfish (cá lăng – filleted, boneless)
2 tbsp galangal (riềng – minced)
2 tbsp ginger (minced)
2 tbsp shallots (hành tím – minced)
1 tsp turmeric powder (bột nghệ)
2 tbsp fermented rice paste (mẻ chua)
2 tbsp shrimp paste (mắm tôm – optional, can be adjusted for taste)
Juice of 1 lime
1 fresh chili (sliced, optional for spice)
2 tbsp cooking oil
A pinch of salt

Accompaniments

1kg fresh rice vermicelli (bún tươi)
100g roasted peanuts (crushed)
5 scallions (cut into 4–5cm pieces)
A handful of Vietnamese herbs (dill, perilla, coriander, etc.)
Extra shrimp paste or fish sauce (served as dip if preferred)

Nutritional Information

For: Omnivores

Calories per serving: ~ 400–450 kcal (per full portion with fish, noodles, and toppings)

Key Nutrients

1. Lean Protein (20–25g)

Source: Fresh catfish (cá lăng)
Benefits: Supports muscle growth, rich in omega-3 fatty acids, and provides high-quality, easily digestible protein.

2. Healthy Fats (8–10g)

Source: Cooking oil + peanuts + fish
Benefits: Supports brain health, heart function, and adds depth of flavor and satiety.

3. Healthy Carbs (35–40g)

Source: Rice vermicelli (bún tươi)
Benefits: Quick source of energy, gluten-free, and pairs well with lean proteins.

4. Fiber (2–3g)

Source: Fresh herbs + peanuts + vegetables
Benefits: Aids digestion, promotes gut health, and helps balance blood sugar.

5. Antioxidants & Phytochemicals

Curcumin (turmeric): Anti-inflammatory and supports liver health.
Gingerol (ginger): Aids digestion and relieves nausea.
Flavonoids (herbs): Support detoxification and boost immunity.

6. Essential Minerals

Iron & Zinc (fish + peanuts): Supports red blood cell formation and immune health.
Magnesium & Phosphorus (peanuts): Supports nerve and bone function.

Preparation

1. Prepare the Fish

After buying the hemibagrus (ca lang), pour boiling water over it and scrape off the slime from its skin. Rinse again with salt and lemon to eliminate the fishy smell.

Then, fillet the fish into bite-sized pieces about two fingers wide and pat them dry.

Tips to remove fishy odor effectively:

Using lemon: Mix lemon juice with warm water and soak the fish for 5–7 minutes before rinsing with clean water.
Using rice water: Soak the fish in rice rinsing water for 15–20 minutes, then rinse again.
Using salt: Soak the cleaned fish in diluted salt water for 5–10 minutes, then rinse again.

Next, marinate the fish with:

2 tablespoons fermented rice (mẻ)
2 tablespoons minced galangal
2 tablespoons minced ginger
2 tablespoons minced shallots
2 tablespoons shrimp paste (mắm tôm)
1 teaspoon turmeric powder

Mix well and let the fish absorb the flavors for about 2 hours.

Bước 1 Sơ chế cá lăng chả cá Lã Vọng

2. Prepare the Accompaniments

Wash and cut dill and green onions into 2-inch pieces. Split the white parts of the onion lengthwise. Slice the chili and wash all the fresh herbs. Set aside to drain.

Bước 2 Sơ chế các nguyên liệu khác chả cá Lã Vọng

3. Air-Fry the Fish

After marinating, place the fish pieces in the air fryer basket. Cook at 200°C (about 390°F) for 20 minutes or until golden and cooked through.

Bước 3 Nướng cá với nồi chiên không dầu chả cá Lã Vọng

4. Final Product

Once cooked, place the fish into a serving pan or dish. Top with dill, green onions, and fresh herbs.

Serve hot with fresh rice vermicelli noodles (bún tươi), roasted peanuts, and fermented shrimp paste with chili. The crispy, golden fish paired with fragrant herbs and bold dipping sauce makes for a truly iconic dish.

Bước 4 Thành phẩm chả cá Lã Vọng

Our Story

La Vong Grilled Fish with Dill: A Taste of Hanoi’s Soul

La Vong Grilled Fish with Dill is a vivid experience that awakens all the senses, where rich flavors mingle with the warm humanity of both old and modern Hanoi. This dish originated in the late 19th century, during the French colonial period, created by the Đoàn family at No. 14 Chả Cá Street (formerly Hang Son). Initially, they served grilled fish to resistance fighters hiding in the city, and the dish quickly gained popularity, especially among intellectuals and artists.

The name La Vong Grilled Fish with Dill carries profound historical meaning. Grilled Fish with Dill simply means grilled fish or fish patties, but here it transcends its ordinary definition. La Vong refers to Jiang Ziya (Lu Wang) – a revered Chinese sage symbolizing wisdom and loyalty. A statue of La Vong holding a fishing rod once stood at the restaurant’s entrance, reminding people that good things come with patience.

The air is filled with the faint crackle of charcoal and the golden aroma of turmeric. Before you are fresh, juicy pieces of fish, marinated generously with turmeric and family-secret spices, lightly grilled over charcoal, then brought to the table to sizzle with fresh dill and crisp scallions. With every gentle stir, fragrant smoke rises, mingling with the sweet, delicate flavor of the fish, the mild tang of fermented shrimp paste, and the crunch of roasted peanuts – creating a symphony of flavors that keeps you reaching for your chopsticks again and again.

Today, when you sit by the small charcoal stove, listening to the owner share stories of the past, or sharing a table with friendly strangers, you feel the breath of Hanoi: a city that is proud, profound, and always open-hearted.

Cha Ca La Vong – Vietnamese Fish with Turmeric, Ginger and Dill | CHILLI & MINT

(Chả Cá Lã Vọng – Hanoi’s Iconic Delicacy)

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