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Cha Ca La Vong
Hanoi — Mother recipe · ar de en es fr it ja pt ru zh
A dish of fried fish with garlic, cilantro, and mustard greens that captures the essence of Hanoi's culinary scene.
📷 tuhang — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 15 min prep + 10 min cottura · 2 porzioni · media
Ingredients
- 400g of snakehead fish
- 2 cloves garlic
- 1 small chili pepper
- 5 kaffir lime leaves (optional)
- 300g of mustard greens
- 2 tablespoons vegetable oil
- Handful of fresh cilantro
Method
- Peel and finely chop the garlic, chili pepper, and kaffir lime leaves (if using).
- Slice the snakehead fish into thin strips.
- In a large pan, sauté the garlic and chili in vegetable oil until golden brown.
- Add the fish slices and cook for 2-3 minutes on each side until just cooked. Turn off the heat and let it rest.
- Cut the mustard greens into thin strips and briefly cook them in the remaining oil in the pan for 2-3 minutes.
- Serve immediately with the fish over the greens, garnished with fresh cilantro.
The story
Chả cá Lã Vọng is a traditional dish from Hanoi named after one of the city's most famous streets. It was created in the twentieth century and is said to have originated as a way to quickly use fresh fish before it could spoil.
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