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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.

Nguyên liệu

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)

Thành phần dinh dưỡng

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.

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 Bước 1 Sơ chế cá lăng chả cá Lã Vọng

Bước 1 Sơ chế cá lăng chả cá Lã Vọng 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 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 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 Bước 4 Thành phẩm chả cá Lã Vọng

Chả Cá Lã Vọng is not just a dish—it is a culinary legend that embodies the soul of Hanoi. Originating from the late 19th century during the French colonial period, this dish was first created by the Đoàn family at No. 14 Chả Cá Street (formerly Hang Son). The family served grilled fish to resistance fighters hiding in the city, and the dish quickly gained popularity among the public, especially intellectuals and artists.

The name “Chả Cá Lã Vọng” carries deep historical symbolism:

  • “Chả cá” simply means grilled fish patties or fish cakes.

  • “Lã Vọng” refers to Jiang Ziya (Lu Wang), a revered Chinese sage symbolizing wisdom and loyalty. A statue of Lã Vọng holding a fishing rod once stood at the entrance of the Đoàn family’s restaurant, representing the hope that good things come with patience.

What makes this dish iconic isn’t just the flavors, but the way it’s eaten: sizzling pieces of turmeric-marinated fish are brought to the table and finished over a small charcoal stove with fresh dill and scallions. The meal is served with rice noodles, roasted peanuts, and pungent fermented shrimp paste, creating a symphony of textures and tastes.

More than a century later, Chả Cá Lã Vọng remains a must-try experience for both locals and visitors to Hanoi. It’s a dish that tells a story of resistance, heritage, and the enduring power of Vietnamese culinary artistry.

Chả cá Lã Vọng - đặc sản đất Hà thành

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

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