Australian newspaper says La Vong fish cake is a must-try dish when visiting Vietnam.

La Vong fish cake has appeared in Vietnamese cuisine for more than 150 years - Photo: Alamy

Since ancient times, La Vong fish cake has been considered a luxurious dish to entertain distinguished guests, gradually becoming "familiar" in the daily meals of Hanoi people.

La Vong fish cake passed down for 5 generations

In 1871, the Doan family brought the new La Vong fish cake to the people of Hanoi. Over the course of a century, the restaurant has been passed down through five generations and is famous both domestically and internationally to this day.

The street where the restaurant is located now also evokes cravings in visitors when just mentioning the name - Cha Ca Street.

Cha Ca Street is accompanied by La Vong fish cake on search results - Photo: VU TUAN

It seems that the flavor here is what keeps people coming back, but few people know that the restaurant is also a witness to the miserable days of the Vietnamese people under the pressure of the French army.

At that time, outsiders saw the restaurant as just a place to do business and make a living. But in fact, this was a secret meeting place for those fighting against the enemy in the center of Hanoi.

After two decades of quietly contributing to the revolution, Mr. Doan Phuc, owner of the La Vong fish cake restaurant, was arrested and executed by the French colonialists. However, his family's recipe was continued to be preserved and passed down to the next generation by his wife, Mrs. Bi Van.

Learning from the family recipe, Mr. Doan Phuc's descendants still choose catfish as the main ingredient. This is a fish with smooth skin, firm meat and few bones, suitable for making fish cakes.

A special dish of La Vong fish cake, elaborate in both the preparation and the enjoyment.

La Vong fish cake dish requires many meticulous steps - Photo captured from YouTube

After the fish meat is deboned, washed and cut into pieces, the chef begins to marinate it with spices such as turmeric powder, galangal, fermented rice, shrimp paste and pepper.

This step requires meticulousness and skill to create the characteristic flavor and golden color of the dish.

The fish pieces are then grilled over charcoal. This method helps the fish meat absorb the spices and retain its natural sweetness.

However, today, many people replace baking with frying to reduce the complexity of the cooking process.

The diner then places a charcoal stove and a small pan on the table with a little lard or cooking oil. The cooked fish is then placed in the pan to keep it warm and to create a crispy outer layer.

Side dishes, mainly green onions, dill, vermicelli and some other vegetables are added according to the diner's preference.

Finally, the shrimp paste bowl is squeezed with lime, chili and mixed well. This is a special and unique point for each person, because each person has a different way of mixing it. But in the end, the overall flavor is also to create a rich taste for the fish.

No longer limited to Vietnamese cuisine

Many years ago, La Vong fish cake was no longer limited to Vietnamese cuisine.

A dish loved by both Vietnamese and foreign tourists - Photo captured from YouTube

On August 19, in The Sydney Morning Herald (Australia), Ben Groundwater, a journalist with more than 20 years of experience in the culinary field, exclaimed: "You cannot leave Northern Vietnam without experiencing this dish."

Besides, he also shared his experience as a gourmet and has learned carefully about this fish dish.

Previously, in 2003, La Vong fish cake restaurant was listed in the book 1,000 places to see before you die.

Author Patricia Schultz shares: “This fish cake dish has been a staple of the Doan family for generations. After seven decades, fish cake has become so associated with Hanoians that the street in front of the restaurant is named after it.”

In 2019, CNN (USA) also gave the restaurant endless compliments when calling it a must-visit place when coming to Hanoi.

La Vong fish cake has been associated with Hanoi's lifestyle since the days of hardship until it became a symbol of Vietnamese culinary culture. However, it is still a dish to entertain distinguished guests, formerly villagers, and today international friends.

Source: https://tuoitre.vn/bao-uc-noi-cha-ca-la-vong-la-mon-khong-the-khong-an-khi-den-viet-nam-20240821173801411.htm