In the article published on August 19, the author describes this dish as a symbol of the capital's culinary culture, where the sophistication of flavor is expressed through each piece of fish, usually catfish, marinated with spices such as turmeric, shrimp paste...

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Photo: The Sydney Morning Herald

The special thing about La Vang fish cake is the way to enjoy it. When eating, people will put the stove on the table, on which is placed a small pan with a little lard or cooking oil. The cooked fish is put in the pan to keep it hot and create a crispy outer layer.

Diners add green onions, dill and other herbs to the pan and stir well, creating a fragrant aroma that everyone cannot resist.

La Vong fish cakes are usually eaten with vermicelli, crushed roasted peanuts and indispensable shrimp paste mixed with lemon and chili, whipped to enhance the aroma.

Regarding the history of the dish, Mr. Groundwater writes that more than a century ago, Mr. Doan Phuc’s family began selling cha ca. Today, the family’s restaurant on Cha Ca Street, right in the heart of Hanoi’s Old Quarter, is still open to welcome customers.

In 2019, American CNN also praised La Vong fish cake as one of the must-try delicacies when visiting Hanoi.

Do you remember the old La Vong fish cakes in Hanoi? I still silently thank people like her so that we, the children, growing up in this time of change, can always enjoy traditional flavors, not only learning how to cook and eat, but also learning how to pass them on...